Grilled Short Ribs With Lemon And Parsley

• 3 English-style bone-in beef short ribs (about 3 1/2 pound)
• Kosher salt, freshly ground pepper
• 1 medium sweet onion (such as Vidalia), thinly sliced
• 3/4 cup fresh orange juice
• 1/3 cup 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

1. 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.
2. Cover and chill at least 3 hours.
3. Let ribs sit at room temperature 1 hour before grilling.
4. 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).
5. Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15-20 minutes.
6. Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130u0b0 for medium-rare, 5-10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.
7. 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.
8. Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.

kosher salt, sweet onion, orange juice, lime juice, olive oil, parsley, salt, lemon zest

Taken from www.epicurious.com/recipes/food/views/grilled-short-ribs-with-lemon-and-parsley-51241920 (may not work)