Grilled Short Ribs with Chimichurri
Back in the early days of Macheesmo, I didn’t have access to a grill. It was a serious problem. But I lived in the middle of DC in a third floor apartment so there really weren’t a lot of options for me. These days I have multiple grills and I take full advantage of them! These Grilled Short Ribs with Chimichurri are a meat lovers dream. Fast to make, a bit on the messy side in all the good ways, and perfect for a summer party!
I originally saw this idea in Gourmet many years ago. Grilling short ribs is also how they traditionally prepare short ribs in Argentina. Rather than braising them for hours, they grill them. I spent a summer in Argentina with a friend, so I know how delicious these guys can be.
The truth about these ribs are they are not for the faint of heart. These guys are for meat lovers. Short ribs are a fatty, tough cut of meat which is why they are traditionally braised for many hours. The Argentines push all of that aside though and grill them up for just a few minutes which results in a flavor packed piece of meat which is very chewy, but in a good way.
- This recipe was updated on July 29, 2019 to include new images and directions.
Make the red chimichurri sauce:
1) Chop up garlic and onion as fine as you can (a mini food processor pulsed a few times would work).
2) Stir in all the other ingredients into the garlic and onion. Let it sit for at least an hour before serving.
Make the ribs:
1) Give the ribs a liberal dose of Kosher salt and pepper and let them sit at room temperature for about 20 minutes before hitting the grill. Cover them lightly so they don’t attract dust and dirt.
2) Put the ribs fat side down, on the hottest part of your grill. Don’t touch them for a few minutes and then turn them to sear each side. Should take about 8 minutes to sear the ribs completely.
3) Move the ribs to a slightly lower heated area. If you are using charcoal, that will be around the outside of the grill. Let them cook slowly for about another 10-12 minutes in this area. Still give them a turn every once in awhile, but no need to hover.
4) Remove from the grill, top with the red chimichurri sauce and enjoy!
It’s strange to say, but it I think it brings out the carnivore in people. It’s impossible to eat these without literally knawing on the bone, and most people don’t even notice they are doing it. It’s not something you would want to serve at a fine dinner, but man is it good.
In Argentina when you order really anything at all, you are given a big bowl of chimichurri. As far as I can tell there are about a million different versions of chimichurri, but here is a pretty good one.
Making the Chimichurri
This sauce couldn’t be easier actually. Just chop up your garlic and onion as fine as you can. I actually stuck mine in my mini food processor and pulsed it a few times just to make sure it was minced really well.
It’s a really potent chimichurri sauce. It pairs well with really strong flavors like, say, short ribs!
Prepping the ribs
I was able to find short ribs already chopped up, but if you can’t find them just ask your butcher. They almost always have some in the back. They are not a very popular cut so sometimes they don’t put them out. If you do get them from the butcher, make sure you ask him to cut them into about 6 inch pieces. That just makes the ribs much more manageable.
Give these guys a liberal dose of Kosher salt and pepper and let them sit at room temperature for about 20 minutes before hitting the grill. Cover them lightly so they don’t attract dust and dirt.
Grilling the Short Ribs
Cooking the ribs is also pretty easy. Basically, put them fat side down, on the hottest part of your grill. Don’t touch them for a few minutes and then turn them to sear each side. Should take about 8 minutes to sear the ribs completely.
Then move the ribs to a slightly lower heated area. If you are using charcoal, that will be around the outside of the grill. Let them cook slowly for about another 10-12 minutes in this area. Still give them a turn every once in awhile, but not need to hover.
You don’t have to cover them. In fact, Gourmet advised against it!
When these guys come off they will have some crispy charred bits and some almost medium parts in the middle. It’s almost a fight to get all the meat off of a rib. They are really chewy, but that is the intended texture. What do you gain in exchange for the chewiness? A very rich, meaty flavor.
Get in touch with your inner carnivore for these guys.
I didn’t slather the ribs with the chimichurri. Instead people kind of spoons what they wanted over their ribs as they ate. The spicy chimichurri coupled with the strong meaty ribs is a perfect combo.
If you’re bored with burgers and hot dogs, try these Grilled Short Ribs!