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
- 1.2 lbs beef short ribs (asado de tira), 1–1.5 inches thick
- 1 cup fresh flat-leaf parsley, roughly chopped
- 4 cloves garlic cloves, minced
- ⅓ cup red wine vinegar
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
Instructions
- 1
Pat ribs dry. Season generously with salt and black pepper on both sides.
- 2
Heat olive oil in a 12-inch cast iron skillet over medium-high until it just starts to smoke, ~2 minutes.
- 3
Sear ribs bone-side down without moving for 3 minutes until deeply browned; flip and sear the meat side 2 minutes.
- 4
Transfer ribs to a warm plate. While they rest, combine parsley, garlic, vinegar, oregano, and red pepper flakes in a small bowl.
- 5
Stir the chimichurri, taste, and adjust salt. Drizzle 2 tbsp olive oil into the mixture and stir to combine.
- 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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