Argentinian Grilled Beef Chuck Short Ribs With Cilantro Chimichurri Sauce
These short ribs sure can hold a lot of sizzle! Matched with our chimichurri for the makings of an Argentinian favorite.
Ingredients
- BONE-IN BEEF CHUCK SHORT RIBS FLANKE-STYLE 2 LBS.
- WFF COARSE SEA SALT TO TASTE
- FRESHLY GROUND WFF BLACK PEPPERCORNS TO TASTE
- For Cilantro Chimichurri Sauce
- 1 tsp. Crushed Red Pepper Flakes
- 1 tsp. Oregano
- 2 Cubes Chopped Garlic
- 2 cubes Chopped Cilantro
- 1/3 Cup Fresh Parsley, chopped
- 5 Garlic Cloves, chopped
- 1/3 Cup Light Olive Oil
- 3 Tbsp. White Wine Vinegar
- Mix all ingredients in a bowl. Sauce keeps 14 days in the refrigerator.
- Heat the grill to medium high. Use charcoal or wood chips for better flavor.
- Sprinkle salt on both side of ribs and grill for 4-6 minutes on each side.*
- Serve right off the grill with Cilantro Chimichurri sauce.
- *USDA recommends cooking beef to a minimum internal temperature of 145°F.
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