Argentinian Short Ribs With Chimichurri | Wild Fork

Ingredients

• 2 lbs. Bone-In Beef Chuck Short Ribs Flanke-Style
• to taste WFF Coarse Sea Salt
• For Short Ribs:
• 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
• Freshly Ground Black Peppercorns, to taste
• Procedures: For Cilantro Chimichurri Sauce:
• 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.