Step 1

Combine the marinating ingredients in a small food processor (everything but the beef ribs). Blitz until garlic and cilantro and finely chopped. *Check kitchen tips if not using the food processor.

Step 2

Add the beef short ribs to a large deep dish pan. Toss to coat the meat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour and up to 5 hours. I marinade my ribs in two layers-*See Kitchen notes if you don't have a large pan to fit all the rib pieces.

Step 3

Remove the meat from the refrigerator. Let sit at room temperature for 30 minutes before grilling. While waiting, reheat your grill to medium high heat. Brush the grates lightly with vegetable oil to prevent sticking.

Step 4

The next step is to grill the ribs. Place the beef short ribs on the grill and cook for 5-7 minutes on each side or until they are cooked to your desired level of doneness. Baste the short ribs with the marinade every time you flip them for the best results. Cook time varies on each grill, so keep an eye on your meat or use a meat thermometer to see if the meat is done.

Step 5

Once done, remove the beef short ribs from the grill and let them rest for a few minutes before serving. Serve the Thai grilled beef short ribs with your favorite sides, such as white rice or vegetables. Garnish with chopped cilantro, green onions, toasted sesame seeds, some red pepper flakes (if desired!), and lime wedges. Enjoy!