Argentinian-Style Short Ribs with Chimichurri
What You Need
Ingredients
Preparation
Chef Hugh Mangum, founder of Mighty Quinn’s BBQ, shares this Argentinian classic in Barbecue: Smoked & Grilled Recipes from Across the Globe. Thin, flanken-cut short ribs are simply seasoned, quickly grilled, and served with a vibrant chimichurri. Our new grill topper ensures you get that authentic flavor without losing a single piece.
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Preheat a grill to high (about 500°F/260°C).
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Meanwhile, in a large bowl, whisk oil with parsley, garlic, Fresno pepper, oregano, and vinegar. Season with salt and pepper. Scrape into a serving bowl, cover, and let sit at room temperature until ready to serve.
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When grill is ready, generously season short ribs with salt and pepper. Working in two batches, arrange half of the ribs on grates and cook, turning a few times, until charred on all sides, 8 to 10 minutes. Transfer to a clean plate, tent with foil, and let rest for 5 minutes before serving.
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Serve short ribs passing chimichurri on the side.
MAKE AHEAD Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 1 week.
Excerpted from Barbecue© 2025 by Hugh Mangum. Reproduced by permission of Phaidon. All rights reserved.
