grilled beef shortribs with chimichurri
Grilling short ribs is a great twist on an old school favorite! This recipe is super simple, but with the addition of the chimichurri sauce, it packs a little punch and a whole lot of flavor. The trick to getting the nice charring on the meat is to put it in the freezer for 15-30 minutes before grilling it and to grill over high heat.
4 racks beef short ribs
1 ½ T garlic salt
¼ cup olive oil
½ cup cilantro
½ cup parsley
1 small jalapeno
1/3 cup olive oil
Start your grill up, whether it be charcoal or propane, and get the section where you’ll cook the meat up to high heat.
While the grill is heating up, prepare the meat by sprinkling the garlic salt on both sides of the meat, then sprinkle a little salt and pepper as well. Finish them off by drizzling the ¼ cup olive oil on both sides of each piece of meat. Place them on a plate and put them in the freezer, uncovered for 15-30 minutes.
While the meat is in the freezer and your grill is heating up, prepare the chimichurri sauce. Chop both herbs, and the jalapeno (after taking the seeds out) and toss them all with the olive oil and juices from both the lime and the lemon. Season with salt and pepper to taste.
When your grill is ready cook the ribs for 3 minutes on each side over the high heat for medium rare. Finish everything off by topping the steaks with the chimichurri sauce and dig in!