Short ribs are generally a winter food -- so just let America's Test Kitchen guide you through summering them up!
Grill-Braised Short Ribs
2 (12-ounce) bottles wheat beer (Blue Moon and Shock Top are easy to find)
1 1/2 cups water
2 tablespoons dark brown sugar
1 teaspoon dried thyme
5 pounds beef short ribs (6 to 8 English-style ribs), trimmed of excess fat
Salt and pepper
3 onions, peeled and cut into 1/2-inch rounds
1 tablespoon vegetable oil
Heat all burners on high, covered, for 15 minutes. (For charcoal grill, light about 100 coals. When they are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, covered, with lid vent open halfway, for 5 minutes.) Scrape and oil cooking grate.
Combine beer, water, brown sugar, and thyme in large disposable aluminum pan; set aside. Pat ribs dry with paper towels and season with salt and pepper. Brush onion rounds with oil and season with salt and pepper. Grill until ribs are well browned and onions are lightly charred, 5 to 7 minutes per side.
Transfer ribs, bone side up, and onions to pan with beer mixture, cover with foil, and place pan on grill. Turn all burners to low and cook, covered, until ribs are nearly tender, about 1½ hours.
(For charcoal grill, light about 50 coals. When they are covered with fine gray ash, remove grill grate and -scatter evenly over spent coals.) Remove foil and continue to cook until ribs are tender and sauce is slightly thickened, about 1½ hours more. Transfer ribs and onions to serving platter and tent with foil. Strain sauce through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted sauce into bowl. Serve, passing sauce at table.