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Chimichurri Marinated Short Ribs

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.

Chimichurri Marinated Short Ribs

Main ingredient

Short Ribs

Cook time

15 minutes

Serving size



  • 1 Large Yellow Onion, Cut Into 1-inch Chunks
  • 1 Clove Garlic, Peeled
  • 1 Bunch Fresh Cilantro, Roots Trimmed
  • 1 Serrano or Jalapeño Pepper, Cut in Half and Seeded
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 2 Pounds Bone-in Short Ribs, Cut in 3- to 4-inch Pieces

Recipe Preparation

  1. Place the onion, garlic, cilantro, chile pepper, salt, and olive oil into a food processor and pulse until it is a thick paste. Place the short ribs in a zip-top plastic bag, add the herb paste, seal, and massage the paste into the ribs until they are evenly coated. Refrigerate for at least 8 hours and up to 2 days. Let the ribs come to room temperature before cooking; this requires about 30 minutes out of the refrigerator.
  2. Build a medium fire in a grill; when it has burned to embers, add hearty wood chips, such as hickory or mequite. Place the ribs directly over the coals and cover the grill. Close the air vents to a sliver and cook for 5 minutes
  3. Rotate the grill grates so that the ribs are away from the fire and flip each rib. Cover and cook until the meat against the bone registers 135 degrees F on an instant-read thermometer, about another 10 minutes. Transfer the ribs to a platter and let rest for 10 minutes before serving.
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