Grilled Short Ribs with Crispy Smashed Potatoes is a decadent, shareable dish that combines rich, smoky beef with a satisfying crispiness from golden potatoes. This recipe highlights the natural flavor of flanken-cut short ribs, enhanced by a garlicky herb butter that melts perfectly over the meat. Ideal for outdoor grilling, backyard gatherings, or a hearty snack platter, this dish balances textures and flavors: tender, juicy ribs, crunchy smashed potatoes, and a flavorful, aromatic butter finish. Each component complements the other, creating a satisfying experience in every bite while remaining approachable for home cooks seeking a professional-quality grilled dish. The blend of fresh parsley, chili flakes, and oregano in the herb butter adds brightness and a subtle kick, making it a crowd-pleasing recipe that’s as visually appealing as it is delicious.
Why This Recipe Works
This grilled short ribs recipe works because the flanken-cut ribs cook evenly while maintaining tenderness, the garlic oil baste keeps the meat juicy, and the herb butter adds a punch of flavor that enhances the natural beefiness. Parboiling and smashing the potatoes ensures a perfect crispy exterior without drying out the inside. The combination of proper seasoning, layering of fats and aromatics, and precise grill temperature ensures a restaurant-quality result achievable in a home kitchen.
Flavor Layering
Flavor is built in multiple stages: first, seasoning the ribs with kosher salt enhances umami, while the garlic oil baste adds richness and subtle acidity. The herb butter contributes aromatic complexity with parsley, oregano, and chili flakes, while the smashed potatoes absorb some of the garlic oil and butter, giving a cohesive flavor throughout. Every bite carries a balance of savory, herby, and lightly spicy notes.
Technique
This recipe utilizes direct grilling for the short ribs, parboiling and smashing for the potatoes, and tempering of herb butter to finish the dish. Each technique maximizes texture, moisture, and flavor: grilling caramelizes the exterior of the meat, smashing the potatoes creates crispy surfaces, and the warm butter ensures a luxurious coating that clings to both the meat and potatoes.
Cooking Logic
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Rib Preparation: Resting and seasoning the ribs at room temperature allows even heat penetration.
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Potatoes: Parboiling ensures a tender interior, while smashing creates a surface area for crispiness on the grill.
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Garlic Oil Basting: Keeps meat moist while adding aromatic richness.
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Herb Butter Finish: Provides a final flavor boost and presentation appeal, tying all elements together.
Recipe Info
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: Serves 4
Category: Grilled Snack
Cuisine: American
Ingredients
Beef & Potatoes
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3 pounds (1.36 kg) flanken-cut beef short ribs
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4–6 medium golden potatoes, washed and scrubbed
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Coarse kosher salt, to taste
Garlic Oil Baste
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1 cup (240 ml) olive oil
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3–4 garlic cloves, smashed
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1½ tablespoons (22 ml) apple cider vinegar
Herb Butter Sauce
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1 cup (225 g) unsalted butter, softened
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½ cup (15 g) fresh parsley, finely chopped
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2 tablespoons (30 ml) apple cider vinegar
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2 tablespoons (30 ml) olive oil
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1 tablespoon (5 g) dried oregano
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1 tablespoon (5 g) red chili flakes
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Salt, to taste
Ingredient Breakdown
Flanken-Cut Beef Short Ribs (3 lbs / 1.36 kg):
Flanken-cut ribs are sliced across the bone, offering more surface area for grilling and marinating. They have excellent marbling, which ensures juicy, flavorful meat when cooked over direct heat. The thin cut allows for even cooking, quick grilling, and easy slicing after resting.
Golden Potatoes (4–6 medium):
Golden potatoes are chosen for their creamy interior and thin skins that crisp beautifully when smashed and grilled. Parboiling them softens the flesh, while smashing increases the surface area to create a crunchy exterior while keeping the inside tender.
Coarse Kosher Salt:
Used for seasoning both the ribs and potatoes, kosher salt enhances natural flavors, promotes crust formation on the meat during grilling, and helps draw out moisture from the potatoes for crispiness.
Olive Oil (1 cup for basting + 2 tablespoons for herb butter):
High-quality olive oil is essential for both basting and mixing into the herb butter. In basting, it prevents the meat from drying, adds richness, and carries aromatics like garlic onto the surface. In the herb butter, it helps emulsify flavors and provide a silky coating for the ribs and potatoes.
Garlic (3–4 cloves, smashed):
Smashed garlic in the oil basting liquid imparts a deep, aromatic flavor to the ribs while cooking. The crushed cloves release natural oils and add complexity to both the meat and crispy potatoes when brushed over.
Apple Cider Vinegar (1½ tbsp for basting + 2 tbsp for herb butter):
Adds a subtle tang to cut through the richness of the beef and butter. In the basting oil, it tenderizes the meat slightly while enhancing the aromatic profile. In the herb butter, it balances the fattiness with a mild acidity.
Unsalted Butter (1 cup / 225 g):
Softened butter forms the base of the herb sauce. It delivers creaminess, a rich mouthfeel, and allows the fresh herbs, spices, and vinegar to coat the ribs and potatoes evenly. Using unsalted ensures control over overall seasoning.
Fresh Parsley (½ cup / 15 g):
Adds bright, fresh, herbal notes and color to the herb butter sauce. Parsley complements the richness of beef and butter without overpowering the flavor.
Dried Oregano (1 tbsp / 5 g):
Provides earthy, slightly bitter notes that enhance the grilled beef flavor. Dried oregano in the herb butter intensifies aroma and adds a Mediterranean-style depth.
Red Chili Flakes (1 tbsp / 5 g):
Gives a subtle heat that cuts through the richness of the meat and butter, balancing the overall flavor. Adjust quantity for desired spiciness.
Salt (to taste, in herb butter):
Used to season the butter and bring out all the layered flavors.
Step-by-Step Instructions
Prepare the Herb Butter:
In a medium mixing bowl, combine 1 cup (225 g) softened unsalted butter, ½ cup (15 g) finely chopped fresh parsley, 2 tablespoons (30 ml) apple cider vinegar, 2 tablespoons (30 ml) olive oil, 1 tablespoon (5 g) dried oregano, 1 tablespoon (5 g) red chili flakes, and salt to taste. Use a rubber spatula or whisk to mix until fully emulsified and smooth. Cover and refrigerate while preparing the ribs. This butter will melt over the ribs and potatoes at the end, coating them with a glossy, flavorful finish.
Season the Short Ribs:
Pat the 3 pounds (1.36 kg) flanken-cut beef short ribs dry with paper towels. Generously season all sides with coarse kosher salt. Let the ribs rest at room temperature for 20–30 minutes. Resting ensures even cooking and helps the seasoning penetrate the meat for a better crust formation during grilling.
Parboil the Potatoes:
Fill a large pot with salted water and bring it to a rolling boil. Add 4–6 medium golden potatoes and cook for approximately 15 minutes or until a fork can easily pierce the centers. Drain thoroughly and allow to cool slightly. Parboiling ensures that the potatoes are tender on the inside before smashing, while still allowing the exterior to crisp beautifully when grilled.
Smash the Potatoes:
Place the boiled potatoes on a flat work surface or cutting board. Using the bottom of a sturdy glass or a plate, gently press down on each potato until it flattens to approximately ½–¾ inch thick. Be careful to maintain some structure so the potatoes do not completely fall apart. This increases surface area for crisping and allows them to absorb flavors from the garlic oil.
Preheat the Grill:
Preheat a gas or charcoal grill to medium heat, around 300°F (149°C) for direct grilling. Ensure grates are clean and lightly oiled to prevent sticking. Maintaining consistent medium heat ensures the ribs cook evenly without burning the exterior.
Prepare the Garlic Oil Baste:
In a small saucepan, combine 1 cup (240 ml) olive oil, 3–4 smashed garlic cloves, and 1½ tablespoons (22 ml) apple cider vinegar. Warm gently over low heat until the garlic infuses the oil, approximately 5 minutes. Do not allow the garlic to brown; the goal is a fragrant, aromatic oil that will baste the ribs and potatoes, enhancing flavor and juiciness.
Grill the Short Ribs – Part 1:
Place the seasoned ribs on the preheated grill. Cook directly over medium heat for 4–5 minutes per side, brushing occasionally with the prepared garlic oil. This initial sear locks in juices, begins Maillard browning, and develops a rich, smoky crust without overcooking the meat.
Grill the Short Ribs – Part 2:
Continue grilling for a total of 25–35 minutes, flipping every 4–5 minutes and consistently basting with garlic oil. Monitor the internal temperature using a meat thermometer; aim for 130–135°F (54–57°C) for medium-rare to medium doneness. Remove the ribs and let them rest for 15 minutes. Resting allows the juices to redistribute, ensuring tender, juicy meat.
Grill the Smashed Potatoes:
While the ribs are resting, place the smashed potatoes on the grill. Brush lightly with the remaining garlic oil and grill for 2 minutes per side, or until golden brown and crisp. The gentle heat crisps the exterior while the interior remains soft and fluffy, creating a delightful contrast in textures.
Melt the Herb Butter:
Remove the prepared herb butter from the refrigerator and gently warm until slightly softened, either in a microwave for 15–20 seconds or over a double boiler. Stir briefly to restore a smooth, pourable consistency.
Assemble and Serve:
Slice the rested short ribs into individual portions. Arrange them alongside the crispy smashed potatoes on a serving platter. Drizzle the melted herb butter generously over the ribs and potatoes, allowing the parsley, oregano, and chili-infused butter to coat every surface. Serve immediately while hot for maximum flavor impact.
Texture and Flavor Profile
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Short Ribs: Juicy, tender, and rich with beefy umami. The herb butter adds a silky mouthfeel with a subtle tang and herbal notes.
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Smashed Potatoes: Crispy, golden exteriors with creamy, soft interiors. Garlic oil imparts a fragrant, slightly pungent aroma, complementing the buttery richness.
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Overall Flavor: A balanced interplay of smoky, salty, savory, herby, and slightly spicy flavors. The vinegar in the butter and garlic oil adds brightness, cutting through the richness.
Tips for Best Results
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Always rest meat after grilling to lock in juices.
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Parboil potatoes before smashing to ensure interior creaminess.
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Keep garlic oil on low heat; avoid burning garlic for a bitter taste.
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Use a thermometer to avoid overcooking the ribs.
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Warm butter before drizzling to ensure smooth coating over ribs and potatoes.
Variations
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Swap short ribs for bone-in ribeye slices for a quicker cook.
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Add smoked paprika or chipotle to the herb butter for smoky heat.
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Use sweet potatoes instead of golden potatoes for a subtly sweet contrast.
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Grill vegetables like asparagus or bell peppers alongside the potatoes for a full platter.
Storage and Reheating
Short Ribs: Store leftover grilled short ribs in an airtight container in the refrigerator for up to 3–4 days. For longer storage, tightly wrap each portion in foil and freeze for up to 3 months.
Smashed Potatoes: Keep cooled, crispy potatoes in a separate airtight container in the fridge for up to 2–3 days. Do not mix with wet ingredients until reheating to maintain crispiness.
Reheating Tips:
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Short Ribs: Reheat gently in a preheated oven at 300°F (150°C) for 10–15 minutes, covered with foil to retain moisture. Alternatively, use a skillet over medium-low heat with a splash of water or broth to prevent drying.
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Smashed Potatoes: Reheat on a grill or oven at 350°F (175°C) for 8–10 minutes, brushing lightly with olive oil to restore crispiness. Avoid microwaving as it will make the exterior soggy.
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Herb Butter: Store separately in the refrigerator and melt just before serving for fresh flavor. Avoid freezing mixed with cooked items; it can alter texture.
Nutrition Overview (per serving)
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Calories: 1,050 kcal
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Protein: 35 g
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Fat: 80 g
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Saturated Fat: 28 g
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Monounsaturated Fat: 35 g
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Polyunsaturated Fat: 12 g
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Carbohydrates: 33 g
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Fiber: 5 g
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Sugar: 2 g
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Cholesterol: 140 mg
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Sodium: 560 mg
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Potassium: 950 mg
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Vitamin A: 10% DV
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Vitamin C: 20% DV
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Calcium: 6% DV
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Iron: 15% DV
Notes: The dish is rich in protein and healthy fats from both the beef and olive oil. The potatoes provide complex carbohydrates and fiber, making it a hearty snack or appetizer. Adjust portions if serving more than four to balance calorie intake.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes, you can prepare the herb butter, parboil the potatoes, and season the ribs a few hours in advance. Grill just before serving for optimal texture and flavor.
2. What if I don’t have a grill?
You can use a cast-iron skillet or oven broiler. Sear the ribs on high heat in the skillet, then finish in a 300°F oven until desired doneness. Roast the smashed potatoes at 400°F until golden and crisp.
3. Can I substitute the beef ribs for another cut?
Boneless ribeye, short loin, or even thick-cut sirloin steaks work. Adjust cooking time based on thickness to avoid overcooking.
4. How do I make the potatoes extra crispy?
Ensure they are parboiled but slightly undercooked, then smash and brush generously with olive oil before grilling. Avoid overcrowding the grill for even crisping.
5. Is this recipe suitable for a large crowd?
Absolutely. Multiply ingredients proportionally, but cook ribs in batches if your grill cannot fit them all at once. Maintain medium heat to prevent burning.
This Grilled Short Ribs Snack with Crispy Smashed Potatoes is a versatile, indulgent dish perfect for gatherings, snacks, or a hearty appetizer. Combining the richness of well-seasoned, juicy short ribs with the crisp, golden smashed potatoes and bright, aromatic herb butter creates a complex flavor experience that’s both comforting and elevated. The method balances texture, flavor, and presentation, making it ideal for both casual backyard grilling and sophisticated entertaining. With careful attention to seasoning, resting, and basting, every bite delivers tender meat, crispy potatoes, and herbaceous butter that highlights the depth of the ingredients. This dish is a must-try for meat lovers and grill enthusiasts, offering a perfect combination of flavor, texture, and visual appeal.
Grilled Short Ribs Snack
Ingredients
- Beef & Potatoes
- Flanken-cut beef short ribs about 3 pounds
- Coarse kosher salt to taste
- 4 –6 golden potatoes
- Garlic Oil Baste
- 1 cup olive oil
- 3 –4 garlic cloves smashed
- 1½ tablespoons apple cider vinegar
- Herb Butter Sauce
- 1 cup unsalted butter softened
- ½ cup fresh parsley finely chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon red chili flakes
- Salt to taste
Instructions
- In a bowl, mix all the herb butter ingredients until well combined. Cover and refrigerate until ready to serve.
- Season the short ribs generously on all sides with coarse salt. Let them rest at room temperature while you prepare the grill.
- Bring a pot of salted water to a boil and cook the potatoes for about 15 minutes, or until fork-tender. Drain and cool slightly.
- Place the potatoes on a flat surface and gently smash them with the bottom of a glass or plate until flattened.
- Preheat a grill to medium heat (around 300°F) for direct cooking.
- Place the short ribs on the grill and begin cooking.
- In a small saucepan, gently warm the olive oil, garlic, and vinegar until lightly simmering.
- Flip the ribs every 4–5 minutes, brushing them with the garlic oil each time to keep them juicy and flavorful.
- Grill the ribs for 25–35 minutes, until they reach an internal temperature of 130–135°F. Remove and rest for 15 minutes.
- Grill the smashed potatoes, brushing them with the same oil, cooking about 2 minutes per side until golden and crispy.
- Gently warm the herb butter until just melted.
- Slice the ribs, serve with crispy potatoes, and drizzle the melted herb butter over everything before serving.
Notes
