To cook these ribs indoors, brown them in a 12″ cast-iron skillet and then roast them in a 350° oven until the meat is tender.
- 1 (5-lb.) rack beef short ribs
- Kosher salt and coarsley ground black pepper, to taste
- 5 small yellow onions
- 3 large red bell peppers
- 3 medium sweet potatoes
- 3 tbsp. olive oil
- 3 tbsp. red wine vinegar
Heat a charcoal or woodburning grill or set a gas grill to medium-high. Push coals to one side or turn off one burner on a gas grill to create an indirect grilling zone. Season ribs with salt and pepper; grill over direct heat, turning as needed, until slightly charred, 12–15 minutes. Transfer ribs to indirect heat and close lid; cook until meat is tender when pierced with a knife, 2 1⁄2–3 hours, or until an instant-read thermometer inserted in the thickest part of meat reads 130°, for medium-rare.
When ribs are almost cooked, bury vegetables in coals; cook until charred and cooked through, about 35 minutes for onions, 20 minutes for peppers, and 1 hour and 15 minutes for potatoes. To serve, peel and halve onions. Peel, seed, and slice peppers; transfer to a bowl and stir in oil, vinegar, salt, and pepper. Halve potatoes.