Short Rib Baked Potatoes

Join us today and we will show you how to make the best beef ribs for mouthwatering short rib baked potatoes. This delectable feast is bound to leave your taste buds singing.

Get ready to up your grill game and impress your loved ones with this delicous recipe. The best beef ribs, tender and juicy, with smokey flavor and coated in our favorite steak rub, topping fluffy baked potatoes with all of the fixings. 

Step-by-Step Directions for Beef Ribs

1. Prep the Short Ribs: Remove from packaging and pat dry with a paper towel. Brush or spray with olive oil and season generously with steak rub. Let them rest for at least 30 minutes to allow the flavors to penetrate the meat.

2. Fire Up the Grill: Prepare a charcoal grill for indirect cooking. Aim for a temperature of around 225-250°, using hickory chunks for smoke flavor.
3. Grill the Ribs: Place the seasoned beef ribs on the grill and let them cook low and slow for about 1 hour, or until they reach around 165*, using a digital meat thermometer. 
4. Wrap in Foil: Once the ribs have developed a beautiful bark, remove them from the grill, make an aluminum foil packet, adding apple juice. Seal completely. This step will help tenderize the meat and infuse it with moisture.
5. Finish Cooking: Return the foil-wrapped ribs to the grill and continue cooking for another 1-2 hours, or until they reach an internal temperature of about 205°. We switched over to the pellet grill to finish these since we were cooking the baked potatoes there. At this point you can finish on the grill or in the oven.

6. Remove from Grill: Remove foil packet from grill and carefully open. Rest ribs about 10 minutes. Remove the rib bones and dice the ribs into bite-size pieces on a cutting board with a sharp knife. 

Step By Step Directions for Short Rib Baked Potatoes

1. Prepare the Potatoes: While the ribs are cooking, scrub the baking potatoes and dry well. Use a sharp knife to cut a 1/8″ X into the top of each potato. This allows steam to escape during cooking and will keep them from exploding.
2. Fire Up the Pellet Grill: Preheat your pellet grill to 300°.
3. Grill the Potatoes: Place the potatoes directly on the grill grates and let them cook for 1 hour to 1 1/2 hours or until they are soft and tender when pierced with a fork. Use your digital thermometer if desired, cooking until potatoes are about 200°.

4. Stuff and Serve: Once the potatoes are cooked, slice them open, fluff the potatoes with a fork. Add butter, salt and pepper. Top with shredded cheese.

5. Add a generous helping of chopped beef rib meat. Garnish with sour cream and salsa fresca for extra flavor.

More Topping Ideas for Stuffed Baked Potatoes

• BBQ Sauce: Toss the rib meat with barbecue sauce or drizzle the stuffed potatoes with your favorite sauce.
• Bacon: Crispy crumbled bacon is always a great addition to baked potatoes.
• Herbs: Chopped fresh herbs like cilantro, parsley or chives add a fresh taste to any stuffed baked potato.

Whether you’re a seasoned grill master or a novice enthusiast, this is the best beef ribs recipe for Short Rib Baked Potatoes is guaranteed to impress. So fire up those grills, gather your loved ones, and prepare to indulge in one of the best meals for special occasions or a weeknight dinner. 

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Print Recipe

5 from 45 votes

Short Rib Baked Potatoes

Join us today and we will show you how to make the best beef ribs for mouthwatering short rib baked potatoes. This delectable feast is bound to leave your taste buds dancing with joy.

Prep Time10 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Beef

Cuisine: American

Keyword: best beef ribs, short ribs, stuffed baked potatoes

Servings: 4 Servings

Calories: 1282kcal

Author: Milisa

Ingredients

• 3 pounds bone-in beef short ribs
• ¼ cup olive oil
• ½ cup steak rub
• ½ cup apple juice or beef broth

for the Baked Potatoes

• 6 Russet Baking Potatoes
• 3 tablespoons olive oil
• 2 tablespoons kosker salt + more for serving
• 6 tablespoons butter
• fresh ground pepper
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• salsa fresca for serving

Instructions

• Remove ribs from packaging and pat dry with a paper towel. Brush or spray with olive oil and season generously with steak rub. Let them rest for at least 30 minutes to allow the flavors to penetrate the meat.
• Prepare a charcoal grill for indirect cooking. Aim for a temperature of around 225-250°, using hickory chunks for smoke flavor.
• Place the seasoned beef ribs on the grill and let them cook low and slow for about 1 hour, or until they reach around 165*, using a digital meat thermometer.
• Once the ribs have developed a beautiful bark, remove them from the grill, make an aluminum foil packet, adding apple juice. Seal completely. This step will help tenderize the meat and infuse it with moisture.
• Return the foil-wrapped ribs to the grill and continue cooking for another 1-2 hours, or until they reach an internal temperature of about 205°. We switched over to the pellet grill to finish these since we were cooking the baked potatoes there. At this point you can finish on the grill or in the oven.
• Remove foil packet from grill and carefully open. Rest ribs about 10 minutes. Remove the rib bones and dice the ribs into bite-size pieces on a cutting board with a sharp knife. 
• While the ribs are cooking, scrub the baking potatoes and dry well. Use a sharp knife to cut a 1/8″ X into the top of each potato. This allows steam to escape during cooking and will keep them from exploding.
• Preheat your pellet grill to 300°.
• Place the potatoes directly on the grill grates and let them cook for 1 hour to 1 1/2 hours or until they are soft and tender when pierced with a fork. Use your digital thermometer if desired, cooking until potatoes are about 200°.
• Once the potatoes are cooked, slice them open, fluff the potatoes with a fork. Add butter, salt and pepper. Top with shredded cheese, and a generous helping of chopped beef rib meat. Garnish with sour cream and salsa fresca for extra flavor.

Notes

Optional Toppings:

• BBQ Sauce: Toss the rib meat with barbecue sauce or drizzle the stuffed potatoes with your favorite sauce.
• Bacon: Crispy crumbled bacon is always a great addition to baked potatoes.
• Herbs: Chopped fresh herbs like cilantro, parsley or chives add a fresh taste to any stuffed baked potato.

Storage: If you have any leftovers (which is rare with a dish this delicious!), you can store the beef ribs and baked potatoes separately in airtight containers in the refrigerator for up to 3-4 days.

Reheat: To reheat, simply place them back on the grill over indirect heat until warmed through, or on a baking sheet in the oven at 350° for about 15 minutes. Chopped rib meat can also be cooked in a skillet over medium heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 1282kcal | Carbohydrates: 42g | Protein: 73g | Fat: 92g | Saturated Fat: 39g | Polyunsaturated Fat: 49g | Trans Fat: 4g | Cholesterol: 306mg | Sodium: 2721mg | Fiber: 4g | Sugar: 5g

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