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
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
Procedures: For Cilantro Chimichurri Sauce:
Mix all ingredients in a bowl. Sauce keeps 14 days in the refrigerator.
For Short Ribs:
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.
LET'S GET COOKING!
For Cilantro Chimichurri Sauce:
Mix all ingredients in a bowl. Sauce keeps 14 days in the refrigerator.
For Short Ribs: 2. 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.