20-Min Garlic & Herb Beef Ribs
High-heat seared short ribs with bold garlic, fresh parsley, and a squeeze of lime—finished in 20 minutes. Argentine asado stripped down to its essentials: char, salt, and fire.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lbs beef short ribs (asado de tira), 2–3 inches thick
- 6 whole garlic cloves, minced
- ¼ cup fresh parsley, chopped
- 2 whole limes, halved
- ¼ tsp red pepper flakes
- 1.5 tsp coarse salt (or kosher salt)
Instructions
- 1
Pat ribs dry with paper towels. Season both sides generously with salt and red pepper flakes.
- 2
Heat a 12-inch cast iron skillet or heavy pan over medium-high until it's very hot, ~2 minutes.
- 3
Sear ribs bone-side down without moving for 3–4 minutes until deep brown crust forms.
- 4
Flip ribs, scatter minced garlic over them, and sear the meat side another 3–4 minutes.
- 5
Reduce heat to medium. Squeeze lime juice over ribs, scatter parsley on top, and cook 2 more minutes.
- 6
Plate immediately. Serve with extra lime wedges and flaky salt for finishing.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless-steel pan
- paper towels
- knife (for mincing garlic and chopping parsley)
- tongs or spatula
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