If you don't have the patience for barbecuing your beef low and slow, that's no excuse to neglect short ribs.Take your cue from Korean barbecue kalbi, and grill them over medium-high heat. Here's how the dish comes together:.Begin by brushing your short ribs with salty, umami-rich fish sauce. That'll also deliver a bit of moisture.After you've lit the coals, toss some whole scallions with olive oil, salt, and pepper, and throw them on the grill.Arrange your seasoned short ribs on the oiled grates, cover the grill, and cook to medium-rare, flipping every two minutes.The only thing left to do is make a simple (but non-traditional) take on gremolata to sprinkle on top of the short ribs.Combine minced garlic, parsley, orange zest, salt and pepper, and the sliced scallions in a small bowl.Slice your beef against the grain for maximum tenderness, sprinkle with the gremolata and flaky sea salt, and serve