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Argentine · Main
Grilled Marinated Short Ribs with Chimichurri
Thin-cut beef short ribs steeped for hours in garlicky oregano oil, seared fast over hot coals until charred and still rosy inside, and served with a sharp chimichurri of parsley, cilantro and red wine vinegar.
- YieldServes 4
- Hands-on50 min
- Total7 h 12 min
- Difficulty
Ingredients
Short ribs
- 120 mlextra-virgin olive oil, 1/2 cup
- 3 clovesmedium garlic, minced or grated (about 1 tablespoon)
- 1small shallot, minced (about 1 tablespoon)
- ½ tspred pepper flakes
- 2 tbspfresh oregano, minced (or 2 teaspoons dried)
- 1.8 kgflanken-style or English-cut beef short ribs, about 4 lb
- to tastekosher salt and freshly ground black pepper
Chimichurri
- ¼ cupfresh flat-leaf parsley, finely chopped
- ¼ cupfresh cilantro, finely chopped
- 2 tspfresh oregano, finely minced
- 4 clovesgarlic, minced or finely grated
- ½ tspred pepper flakes
- 60 mlred wine vinegar
- 120 mlextra-virgin olive oil
- to tastekosher salt
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