- Main
- Beef
- Latin American
- Grill
Ingredients
For the ribs
- 3 1/2 lb
flanken-cut beef short ribs (cut across the bone into 1/2-inch strips), patted dry
- 1 tbsp
coarse salt
- 2
lemons, halved crosswise
- 1 tbsp
neutral oil
For the chimichurri
- 1 cup
flat-leaf parsley leaves, finely chopped
- 4 cloves
garlic, minced
- 1 tbsp
dried oregano
- 1/2 tsp
red pepper flakes
- 1/4 cup
red wine vinegar
- 2 tbsp
warm water
- 1/2 cup
extra-virgin olive oil
- 3/4 tsp
fine salt
black pepper, to taste
- Dairy-free
- Gluten-free
Not checked: flanken-cut beef short ribs (cut across the bone into 1/2-inch strips), coarse salt.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the chimichurri: in a bowl, stir the dried oregano and red pepper flakes with the red wine vinegar and warm water. Let sit 5 minutes to soften, then stir in the parsley, garlic, olive oil, fine salt and several grinds of black pepper. Set aside at room temperature for at least 30 minutes while you grill.
10 min
- 1 cup flat-leaf parsley leaves
- 4 cloves garlic
- 1 tbsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 2 tbsp warm water
- 1/2 cup extra-virgin olive oil
- 3/4 tsp fine salt
- black pepper
- Step 2
Take the short ribs out of the fridge and sprinkle both sides generously with the coarse salt. Let them sit at room temperature while the grill heats.
20 min, hands-off
- 3 1/2 lb flanken-cut beef short ribs (cut across the bone into 1/2-inch strips)
- 1 tbsp coarse salt
- Step 3
Heat the grill to high, about 450–500°F. For charcoal, bank the coals so you have a hot zone and a cooler zone; for gas, leave one burner on low. Scrape the grates clean and oil them lightly.
15 min · 475°F
- Step 4
Brush the cut sides of the lemon halves with the neutral oil and set them cut-side down on the cooler side of the grill. Leave them until deeply browned, about 6–8 minutes, then move to a plate.
8 min
- 2 lemons
- 1 tbsp neutral oil
- Step 5
Lay the rib strips flat over the hot zone. Grill without moving them until the underside is browned and the edges are crisp, 5–7 minutes. Flip and grill 4–6 minutes more; the meat should be well browned with some charred edges and still juicy inside. Move any strips that flare up or cook too fast to the cooler side.
13 min
- 3 1/2 lb flanken-cut beef short ribs (cut across the bone into 1/2-inch strips)
- Step 6
Pile the ribs on a platter and let them rest 5 minutes. Squeeze the charred lemons over the top, then spoon the chimichurri generously over the meat and serve the rest alongside.
5 min, hands-off
- 2 lemons
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026