15-Min Charred Beef Ribs with Chimichurri
Seared short ribs with a bright, garlicky Argentine chimichurri sauce. Salty, peppery, herbaceous — restaurant-quality in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 1.2 kg beef short ribs (asado de tira), bone-in
- ¾ cup fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ tsp red pepper flakes
Instructions
- 1
Pat ribs dry with paper towels. Season aggressively with salt and black pepper on both sides.
- 2
Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear ribs 2 minutes per side without moving — you want a charred, dark crust on the bone side.
- 4
While ribs rest, whisk parsley, garlic, vinegar, remaining olive oil, red pepper flakes, salt, and pepper in a small bowl.
- 5
Pour chimichurri over ribs or serve on the side for dipping. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- small mixing bowl
- whisk
- knife (for mincing garlic and chopping parsley)
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