15-Min Charred Asado Ribs
Thick-cut beef short ribs seared hard in a screaming-hot cast iron skillet, finished with a chimichurri salt. Ready in 15 minutes, tasting like the parrilla.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lbs beef short ribs (asado de tira), 2–3 inches thick
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- 1
Pat the ribs completely dry with paper towels. Season generously on both sides with salt and black pepper.
- 2
Heat olive oil in a 12-inch cast iron skillet over high heat until it smokes, about 90 seconds.
- 3
Lay ribs bone-side down in the skillet without moving them. Sear until a dark crust forms, 3–4 minutes.
- 4
Flip the ribs and sear the meat side until charred and an instant-read thermometer reads 130°F for medium-rare, 2–3 minutes.
- 5
Stir minced garlic with parsley in a small bowl to make a quick chimichurri salt.
- 6
Rest the ribs on a plate for 2 minutes, then scatter the chimichurri salt over the top. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- instant-read thermometer
- small bowl
- cutting board
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