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Argentinian Grilled Beef Chuck Short Ribs with Cilantro Chimichurri Sauce

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

These short ribs sure can hold a lot of sizzle! Matched with our chimichurri for the makings of an Argentinian favorite. Serves 3 - 3.

Ingredients

Serving Size
  • Black Angus Bone-In Beef Rib Short Ribs Flanken Style

    2.25 lbs
    Qty 2 lbs.
    $20.18
  • Coarse Sea Salt, to taste

    1 bottle
    Qty to taste
    $5.38
  • For Cilantro Chimichurri Sauce

    Qty
  • Crushed Red Pepper Flakes

    1 bottle
    Qty 1 tsp.
    $3.98
  • Oregano Leaves

    1 bottle
    Qty 1 tsp.
    $3.98
  • Frozen Garlic - Dorot

    1 box
    Qty 2 cubes
    $2.28
  • Frozen Cilantro - Dorot

    1 box
    Qty 2 cubes
    $2.28
  • Fresh Parsley, chopped

    Qty 1/3 Cup
  • Garlic Cloves, chopped

    Qty 5 cloves
  • Light Olive Oil

    Qty 1/3 Cup
  • White Wine Vinegar

    Qty 3 Tbsp.
  • Coarse Sea Salt

    1 bottle
    Qty to taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty to taste
    $5.78

Cooking
Instructions

  1. For Cilantro Chimichurri Sauce: Mix all ingredients in a bowl. Sauce keeps 14 days in the refrigerator.
  2. For Short Ribs: Heat the grill to medium high. Use charcoal or wood chips for better flavor.
  3. Sprinkle salt on both side of ribs and grill for 4-6 minutes on each side.*
  4. 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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