Grilled Argentine-Style Short Ribs with Parsley and Garlic Sauce (Asado de Tira con Chimichurri)

Name: Grilled Argentine-Style Short Ribs with Parsley and Garlic Sauce (Asado de Tira con Chimichurri)
Yield: Serves 4
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 1 cup, minced fresh parsley leaves; 1/2 cup, extra-virgin olive oil; 1/4 cup, finely minced red onion; 1/4 cup, red wine vinegar; 2 tablespoons, water; 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1 teaspoon, salt; 1/4 teaspoon, red pepper flakes; 3 pounds, beef short ribs, or 2 1/2 pounds flanken-style short ribs, about 1/4 inch thick (see note)

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Main Courses

Latin America & Caribbean

Central & South American

Meat

Beef

Grilling & Barbecue

Argentinians know a thing or two about cooking beef. We follow their lead in choosing short ribs for grilling, but look to Asian recipes for preparation advice.

SERVES4

WHY THIS RECIPE WORKS

For our grilled Argentine-style short ribs recipe, we turned to a technique used in Korean recipes for grilled short ribs: We butterflied the meat, cutting it open like a book, which reduced its thickness to a mere 1/2 inch and exposed its ...

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