Argentine-Style Grilled Short Ribs with Chimichurri
High-heat searing delivers a caramelized crust with herbaceous sauce in every bite.
Few dishes capture the spirit of South American grilling like Argentine-style short ribs seared over high heat and finished with a vivid, herbaceous chimichurri sauce. This recipe celebrates the simple techniques used in Argentina to transform a tough cut into a delicious centerpiece, elevating it with a sauce that’s as versatile as it is flavorful.
Introduction to Argentine Asado
In Argentina, asado is not just a way of cooking; it’s a cultural tradition. Friends and family gather around a blazing grill, savoring the smokey aroma of sizzling beef. The centerpiece often includes short ribs (asado de tira), cut across the bone and grilled quickly over hot coals. Unlike the slow-braised versions common elsewhere, these ribs are intentionally left chewy, delivering both a satisfying bite and deep, beefy taste.
Why Grill Short Ribs Like an Argentine?
- Texture: Grilled short ribs remain juicy and chewy, encouraging eaters to enjoy the meat straight from the bone.
- Flavor: High-heat grilling produces a caramelized crust and smoky flavor that’s different from traditional braises.
- Simplicity: Minimal seasoning of salt and pepper lets the beef’s flavor shine, with freshness added by chimichurri.
This technique brings out the carnivore in everyone, making the experience hands-on and communal—just like it’s done across Argentina’s patios and backyards.
About the Cut: Flanken-Style Short Ribs (Asado de Tira)
Argentine-style grilled short ribs typically use a flanken cut, where the ribs are sliced across the bone into long, thin strips, about ½- to 1-inch thick. These are widely available at many butchers or can be custom-sliced. The thinner cut is essential: it ensures rapid cooking and the right texture, with the bones providing flavor and visual appeal.
| Feature | Argentine-Style Ribs | American-Style Ribs |
|---|---|---|
| Cut | Flanken (across the bone) | English (parallel to the bone) |
| Thickness | ½-1 inch | 2-3 inches |
| Cooking Method | High-heat grilling | Slow braising |
| Texture | Chewy, caramelized | Fork-tender |
Chimichurri: The Quintessential Argentine Sauce
No Argentine grilled meat is complete without chimichurri. This uncooked, herb-forward sauce is served alongside nearly every beef dish. There are countless variations, but most share a base of fresh parsley, garlic, vinegar, olive oil, oregano, and a touch of heat.
Essential Components of Chimichurri
- Fresh parsley: Provides color and herbaceous brightness.
- Garlic: Adds pungency and depth.
- Olive oil: Carries the flavors and provides richness.
- Red wine vinegar: Offers tang and acidity to balance the meat’s fattiness.
- Dried oregano: Contributes earthiness.
- Chili flakes or aji molido: Delivers subtle background heat.
- Salt and pepper: Season for brightness and depth.
Some versions include a bit of chopped onion or cilantro, while regional blends might add a pinch of cumin or smoked paprika. The straightforward approach allows personal preference and availability to guide ingredient choices.
How to Make Chimichurri
- Finely chop the garlic and onion (optional for extra punch).
- Stir together all ingredients in a bowl, adjust seasoning, and let sit for at least an hour for flavors to meld.
- Serve at room temperature, spooned generously over grilled meats or as a dipping sauce.
Ingredients: Grilled Short Ribs & Chimichurri
For the Ribs
- 3 pounds flanken-cut beef short ribs (½- to 1-inch thick strips across the bone)
- Kosher salt
- Freshly ground black pepper
For the Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, finely chopped
- 6 cloves garlic, finely minced
- 1/2 medium onion, finely chopped (optional)
- 1/4 cup chopped cilantro (optional)
- 1/3 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 teaspoons smoked paprika (or sweet paprika)
- 1 teaspoon dried oregano
- 1 teaspoon Argentinean aji molido (or crushed red pepper flakes)
- 1 teaspoon ground cumin (optional)
- 1/2 teaspoon kosher salt (adjust to taste)
What others are reading
Recommended Equipment
- Charcoal or gas grill
- Long-handled tongs
- Medium mixing bowl (for sauce)
- Cutting board and sharp knife
- Mini food processor (optional, for finely chopping ingredients)
Step-by-Step Grilling Instructions
1. Prepare the Chimichurri
- Combine the garlic, parsley (and cilantro if using), and onion in a bowl or pulse a few times in a mini food processor until finely chopped.
- Stir in red wine vinegar, olive oil, oregano, paprika, chili flakes, cumin (if using), and salt.
- Let stand at room temperature for at least 1 hour to develop flavors. Stir before serving.
2. Prep the Short Ribs
- Season the short ribs liberally on both sides with kosher salt and freshly ground black pepper.
- Let sit at room temperature for 20-30 minutes to allow the seasoning to penetrate and the meat to temper, promoting even cooking.
3. Grill the Ribs
- Preheat your grill to high heat. If using charcoal, build a hot fire and arrange coals for both direct and indirect heat zones.
- Place the ribs fat side down directly over the hottest part of the grill. Allow them to sear, undisturbed, for 2-3 minutes or until a rich, brown crust forms.
- Flip and repeat on the second side, turning to sear the edges as needed, about 8 minutes total for searing.
- Move the ribs to a cooler part of the grill and cook for an additional 10-12 minutes, turning every few minutes, until the meat is deeply caramelized but still juicy inside.
- Transfer the ribs to a platter, tent with foil, and let rest 5 minutes before slicing and serving.
4. Serve
- Slice between the bones to separate individual rib pieces.
- Spoon chimichurri sauce generously over the ribs.
- Serve with additional sauce at the table for dipping.
Tips and Variations
- Ask your butcher for flanken-cut ribs if they’re not available pre-packaged. Most butchers are familiar with this cut.
- Allowing the chimichurri to rest for several hours or overnight intensifies the flavors.
- Chimichurri isn’t just for beef—try it with grilled chicken, pork, or hearty fish like salmon.
- Add lemon zest or a squeeze of fresh lemon for a citrusy note in your chimichurri.
- Adjust the level of chili flakes to taste for desired heat.
Frequently Asked Questions (FAQs)
Can I use English-cut short ribs for this recipe?
No, English-cut short ribs are much thicker and better suited for slow braising. Argentine asado uses thin, cross-cut ribs that cook quickly over high heat, producing the proper texture and flavor.
Why is my grilled short rib tough?
This style is intentionally chewy, especially compared to slow-braised short ribs. Ensure you slice ribs thin and grill over very hot heat to create a caramelized crust and juicy, flavorful interior.
How long does chimichurri keep?
Chimichurri can be stored refrigerated in an airtight container for up to 1 week. For best flavor, bring to room temperature before serving and stir well.
Can chimichurri be made in advance?
Yes, making chimichurri a day or two ahead allows flavors to meld and develop further, resulting in a richer sauce.
Is cilantro traditional in chimichurri?
Cilantro is not always traditional, but some regional and personal versions include it. Parsley is the classic herb base; feel free to customize to preference or availability.
Serving Suggestions
- Pair with classic Argentine sides like grilled provolone (provoleta), crusty bread, and a simple tomato salad.
- Offer a robust Argentine red wine, such as Malbec, to complement the beef’s richness.
- Scatter grilled vegetables—peppers, onions, or eggplant—for added color and nutrition.
Nutritional Highlights
| Component | Key Nutrients | Benefit |
|---|---|---|
| Short ribs | Protein, Iron, Zinc, B Vitamins | Essential amino acids, energy, immune support |
| Chimichurri | Vitamins A and C, Antioxidants, Healthy fats | Supports immunity, reduces oxidation, improves absorption of nutrients |
Embrace the Spirit of Argentinian Asado at Home
Grilled flanken-style short ribs with chimichurri bring Argentina’s beloved tradition to your table—bold in flavor, simple in preparation, and irresistibly communal. With this guide, you’ll master the essentials of the asado, enjoying both the rich taste of fire-seared beef and the vibrant freshness of homemade chimichurri.
References
Similar Articles
Read full bio of medha deb
