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Argentinean Grilled Short Ribs with Chimichurri

Argentinean-Style Grilled Short Ribs with Chimichurri
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Discover the incredible flavor of Argentinean-Style Grilled Short Ribs with a vibrant homemade Chimichurri sauce. This recipe brings the authentic taste of Argentina right to your grill, perfect for a hearty meal.

Ingredients

Scale
  • 4 pounds beef short ribs, flanken-cut (about 1/2 inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Chimichurri:
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 small red onion, finely diced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup olive oil
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs with 2 tablespoons of olive oil, salt, and black pepper. Let them sit at room temperature for 30 minutes.
  2. Prepare the Chimichurri: In a medium bowl, combine the finely chopped parsley, cilantro, red wine vinegar, minced garlic, diced red onion, dried oregano, and red pepper flakes (if using).
  3. Slowly whisk in 1/2 cup of olive oil until well combined. Season with salt and black pepper to taste. Set aside.
  4. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).
  5. Place the short ribs on the hot grill. Grill for 4-6 minutes per side, or until they reach your desired doneness. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.
  6. Remove the short ribs from the grill and let them rest for 5 minutes before serving.
  7. Serve the grilled short ribs with a generous amount of the homemade Chimichurri sauce.

Notes

  • Flanken-cut short ribs are ideal for grilling as they cook quickly and evenly.
  • You can prepare the Chimichurri ahead of time. It tastes even better after sitting for a few hours.
  • Adjust the amount of red pepper flakes in the Chimichurri to your spice preference.
  • For a richer flavor, you can marinate the short ribs in the olive oil, salt, and pepper mixture for a few hours or overnight in the refrigerator.

Nutrition

Find it online: https://richfeast.com/argentinean-style-grilled-short-ribs-with-chimichurri/