Skip to main content

Grilled Short Ribs with Lemon and Parsley

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant grilled short ribs recipe brings a bright, Mediterranean-inspired twist to a classic cut of beef. By marinating the meat in a zesty blend of orange and lime juice, the beef becomes beautifully tender while absorbing the fresh, aromatic notes of flat-leaf parsley and sweet onion. It is a sophisticated yet simple dish that relies on quality ingredients and a precise two-zone grilling technique to achieve a perfect charred crust and a succulent, medium-rare finish.

As a diabetes-friendly main course, these ribs offer a protein-rich option that avoids sugary glazes or heavy sauces. The use of fresh lemon zest and flaky sea salt provides a clean, punchy seasoning that enhances the natural richness of the beef without the need for processed additives. Serve these thinly sliced ribs alongside a crisp green salad or roasted courgettes for a wholesome, seasonal dinner that feels truly indulgent.

In this article:

Continue reading below

Ingredients for Grilled Short Ribs with Lemon and Parsley

  • 3 English-style bone-in beef short ribs (about 1.6kg)

  • Kosher salt, freshly ground pepper

  • 1 medium sweet onion (such as Vidalia), thinly sliced

  • 180ml fresh orange juice

  • 80ml fresh lime juice

  • 1/3 cup olive oil

  • 1/2 cup chopped fresh flat-leaf parsley, plus leaves for serving

  • Flaky sea salt (such as Maldon)

  • 1 teaspoon finely grated lemon zest

How to make Grilled Short Ribs with Lemon and Parsley

Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.

Cover and chill at least 3 hours.

Let ribs sit at room temperature 1 hour before grilling.

Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).

Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15–20 minutes.

Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5–10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.

Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.

Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.