In Argentina, it is rare to escape a meal without having encountered the ubiquitous sauce called chimichurri. It is usually a purée or paste of fresh herbs spiked with chiles and garlic and rounded with olive oil, but you can find thousands of variations, each a reflection of the individual cook preparing it.
While short ribs are rarely seen as anything but a braised dish in America, giving them a quick turn over smoky heat results in a pleasantly chewy and deeply soulful dish. And I really like the way that the marinade caramelizes and chars to form a delicious crust on this decadently fatty and luxuriantly rich meat. The lingering spice helps to accentuate the meaty flavors of the ribs and cut the fat. The meat is best when cooked to medium.
