This recipe combines a bunch of our favorite things, beef, chimichurri sauce, and short ribs. If you’ve never had chimichurri sauce, you’re missing out on one of the freshest, and most delicious accompaniments to beef that exists. This sauce, native to Argentina and Uruguay, is a combination of olive oil, vinegar, fresh herbs, and seasoning that can be modified to your individual taste. The freshness and bite of the sauce is a perfect accompaniment to the richness of a well seasoned piece of grilled beef. We use the sauce on beef so often, but it’s also great on grilled pork chops or chicken breasts.
The other part of this recipe is a beef short rib. We know you’re probably used to the square cuts of “English-style” short ribs that are great for braising or slow cooking to make a rich meal. However, there’s another style of short rib that you maybe haven’t tried before – BBQ style (AKA flanken style or Korean style) where the short ribs are thinly cut across three bones to make a strips of delicious, grillable beef. To make this recipe, beautifully season your short ribs, and let them rest at room temperature. This will dry brine the ribs, to help keep them juicy and flavorful while they’re on a hot grill. Paired with the fresh chimichurri sauce, we think you’ll absolutely love this meal.
Have you made chimichurri sauce before? What’s your favorite use for this sauce? Let us know what you think of this recipe and if you made any tweaks by leaving us a note in the comments below!
- 2 lb Leahy’s Angus Beef Short Ribs (cut BBQ-style)
- Black Pepper
- 1 bunch Parsley (chopped)
- 1 cup Cilantro (chopped)
- 1/2 Red Onion (minced)
- 2 clove Garlic (minced)
- 1 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 Tbsp Lemon Juice
- 1 Tbsp Dried Oregano
- 1 tsp Salt (small)
- 1/4 tsp Red Pepper Flakes
Liberally season the short ribs on all sides with salt and pepper. Let sit at room temperature for at least 30 minutes.
While the ribs are sitting, prepare the chimichurri sauce by combining all other ingredients in a bowl and stirring together. Cover and let sit in refrigerator until ready to serve.
To cook the ribs, heat your grill to medium-high to high heat. Once hot, cook the ribs over direct, high heat for 2-3 minutes per side, flipping only once. Remove the grills from the grill, wrap in foil, and let rest for 5 – 10 minutes before serving.
Serve individual ribs with chimichurri served on top alongside salted boiled potatoes. If you like, you can also pour the juices that collect at the bottom of the foil on top of the steak for even more flavor. Enjoy!