Argentine grilled short ribs with potatoes
Juicy grilled beef short ribs served with crispy roasted potatoes, finished with fresh herbs and a sprinkle of coarse seasoning. A simple, smoky meal inspired by Argentine asado.
- Total time
- 60 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 pounds beef short ribs
- 1.5 pounds potatoes
- 3 tablespoons olive oil
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- ¼ cup fresh parsley
- 1 tablespoon fresh oregano
- 2 cloves garlic
Instructions
- 1
Season short ribs generously with salt and pepper; let sit at room temperature for 30 minutes.
- 2
Preheat grill to medium-high heat and place ribs bone-side down; grill for 6-8 minutes per side.
- 3
Meanwhile, cut potatoes into wedges, toss with olive oil, salt, and pepper; roast at 425°F for 25-30 minutes.
- 4
Chop parsley, oregano, and garlic together to make a rough herb mixture.
- 5
Rest grilled ribs for 5 minutes, then slice between bones.
- 6
Serve ribs with roasted potatoes, sprinkled with herb mixture and extra coarse salt.
Tools you’ll need
- grill
- baking sheet
- knife
- cutting board
- mixing bowl
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