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
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Open the appInstructions
Step 1
Pat ribs dry with paper towels. Season aggressively with salt and black pepper on both sides.
Step 2
Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Sear ribs 2 minutes per side without moving — you want a charred, dark crust on the bone side.
Step 4
While ribs rest, whisk parsley, garlic, vinegar, remaining olive oil, red pepper flakes, salt, and pepper in a small bowl.
Step 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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