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The Food Lab

Argentinean-Style Grilled Short Ribs with Chimichurri

Argentinean-Style Grilled Short Ribs with Chimichurri

[Photographs: Joshua Bousel]

Note: Flanken-style short ribs are ribs cut cross-wise against the bone so that you end up with a few cross-sections of bone in each piece. Ask your butcher for this cut.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Argentinean-Style Grilled Short Ribs with Chimichurri

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About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:30 minutes
Special equipment:grill
This recipe appears in: The Best Inexpensive Steak for the Grill, Part 3: Short Ribs

Ingredients

  • 4 pounds flanken-style short ribs (see note above)
  • Kosher salt and freshly ground black pepper
  • 1 recipe chimicurri

Procedures

  1. 1

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

  2. 2

    Season short ribs liberally with salt and pepper and place directly over coals. Cook, turning frequently, until charred on all sides and probe thermometer inserted into thickest part of steak register 125°F, 8 to 10 minutes total. Transfer to a cutting board, tent with foil, and let rest for 5 minutes.

  3. 3

    Serve immediately with chimichurri.

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