20-Min Asado Ribs with Chimichurri
Crispy-edged beef short ribs finished in a smoking-hot skillet, topped with vibrant fresh chimichurri. Argentinian flavor in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
6 items — tap to check off
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Open the appInstructions
Step 1
Pat ribs dry. Season generously with salt and black pepper on both sides.
Step 2
Heat olive oil in a 12-inch cast iron skillet over medium-high until it just starts to smoke, ~2 minutes.
Step 3
Sear ribs bone-side down without moving for 3 minutes until deeply browned; flip and sear the meat side 2 minutes.
Step 4
Transfer ribs to a warm plate. While they rest, combine parsley, garlic, vinegar, oregano, and red pepper flakes in a small bowl.
Step 5
Stir the chimichurri, taste, and adjust salt. Drizzle 2 tbsp olive oil into the mixture and stir to combine.
Step 6
Plate ribs and spoon chimichurri over the top. Serve immediately with extra sauce on the side.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless steel pan
- paper towels
- small mixing bowl
- wooden spoon or whisk
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