Hayden Quinn’s Argentinian Grilled Beef Short Ribs

This is a hands-on affair and one that will keep you wanting to make this dish again and again. Grilling these short ribs gives you the best of the rib cooked in a way that gets the fat crispy and tasty with a nice smoky flavour to the meat!

Ingredients

• 1kg Our Cow beef spare ribs
• Sea salt, to taste

Chimichurri*:

• Bunch parsley, finely chopped
• Bunch mint, leaves only, finely chopped 
• Bunch oregano, leaves only, finely chopped
• 1 birds eye chilli, minced
• 1 clove garlic, crushed and minced
• Red wine vinegar
• Extra virgin olive oil
• Sea salt and pepper, to taste

Notes:
* This makes more chimichurri than you may need for this recipe, however it will keep in the fridge for future use and is perfect on chicken, fish or even pork. 

Method

Step 1
Heat your charcoal BBQ to super high heat.

Step 2
Season the beef spare ribs with sea salt and allow to come to room temperature before cooking.

Step 3
Make the chimichurri by combining all chimi ingredients together in a medium bowl. I like to keep mine quite coarse however if you want it finer then feel free to chop it further. Pour into a serving bowl and place in the fridge or cover until ready to serve.

Step 4
Cook the ribs turning regularly until crispy and golden all over. The key is a nice high heat, but also ensuring that any fat flare ups are managed so that you don't burn the ribs! Cover and rest for 10 mins and serve on a large platter drizzled in chimichurri.