Grilled Short Ribs with Chimichurri

Slow-grilled beef ribs with a sharp parsley-and-garlic sauce alongside.

Argentina · Beef · 75 min

DeSabor Kitchen · Published October 5, 2026 · Updated October 5, 2026 · 15 / 60 / 75 min · 4 · Argentina

Buy cross-cut ribs of the stated thickness; a whole thick rack needs a different schedule. A two-zone grill lets the meat cook gently before browning. Safety temperature and tenderness are separate checks.

Ingredients

• 1.5 kg cross-cut beef short ribs, 3 cm thick
• 1½ tsp coarse salt
• 30 g parsley, finely chopped; 3 garlic cloves, minced
• 80 ml olive oil; 3 tbsp red wine vinegar
• 1 tsp dried oregano; 1/2 tsp chile flakes; 1/2 tsp salt

Instructions

1. Mix parsley, garlic, oil, vinegar, oregano, chile and the sauce salt. Let the chimichurri stand while preparing the grill.
2. Prepare a two-zone grill with moderate coals on one side. Salt ribs with coarse salt and place over indirect heat, bone-side down.
3. Cook covered 40–50 minutes, turning occasionally, then move briefly over direct heat to brown. Cook to at least 63°C; continue over indirect heat if meat is still tough.
4. Rest 10 minutes and serve with chimichurri. The timing applies to cross-cut ribs, not a thick whole rack.

Cook's Tips

• Temperature is a safety minimum, not a tenderness test. Tough ribs need more gentle cooking; avoid fierce flames.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.