Serious Eats: Recipes

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.

Printed from http://www.seriouseats.com/recipes/2012/05/argentinean-style-grilled-short-ribs-with-chimichurri.html

© Serious Eats