Argentinean Beef Chuck Short Ribs with Cilantro Chimichurri Sauce
Argentinean Beef Chuck Short Ribs with Cilantro Chimichurri Sauce
INGREDIENTS
Black Angus Bone-In Beef Rib Short Ribs Flanken Cut 2 lbs.
Coarse Sea Salt as needed
FOR CILANTRO CHIMICHURRI SAUCE
Crushed Red Pepper Flakes 1 teaspoon
Oregano Leaves 1 teaspoon
Fresh Garlic, minced 1 tablespoon
Fresh Cilantro, minced 2 tablespoons
Fresh Parsley, roughly chopped 1/3 cup
Garlic cloves, roughly chopped 5 cloves
Olive Oil 1/3 cup
White Wine Vinegar 3 tablespoons
Coarse Sea Salt as needed
Freshly Ground Black Peppercorns as needed
LET'S GET COOKING!
For Cilantro Chimichurri Sauce: Mix all ingredients in a bowl. Sauce keeps 14 days in the refrigerator.
For Short Ribs: Heat the grill to medium-high. Use charcoal or wood chips for better flavor.
Sprinkle salt on both sides of the ribs and grill for 4-6 minutes on each side.
Serve right off the grill with Cilantro Chimichurri sauce.