Ingredients with Measurements:
- 3 lbs beef short ribs
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- Salt and pepper to taste
Chimichurri:
- 1 cup fresh parsley leaves, chopped
- 1/4 cup fresh oregano leaves, chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 tsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Charcoal grill or wood-fired grill
- Chimney starter
- Meat thermometer
Step-by-step instructions:
1. In a large bowl, whisk together the red wine vinegar, olive oil, soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and pepper.
2. Add the beef short ribs to the marinade, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Remove the short ribs from the marinade and let them come to room temperature while you prepare the grill.
4. Light the charcoal or wood-fired grill using a chimney starter. Once the coals are hot, spread them out in an even layer.
5. Place the short ribs on the grill, bone-side down. Cook for 5-7 minutes per side, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
6. While the short ribs are cooking, prepare the chimichurri by combining the parsley, oregano, red wine vinegar, olive oil, garlic, red pepper flakes, salt, and pepper in a bowl. Mix well.
7. Once the short ribs are cooked to your liking, remove them from the grill and let them rest for 5 minutes before slicing.
8. Serve the sliced short ribs with the chimichurri sauce on the side.
- Time:
Preparation time: 10 minutes (plus marinating time)
- Cooking time: 20-25 minutes
5. Temperature:
- Grill temperature: 350-400°F
- Internal temperature of short ribs: 135°F for medium-rare or 145°F for medium
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 640
- Fat: 45g
- Carbohydrates: 10g
- Protein: 47g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Fresh herbs can be substituted with dried herbs, but use half the amount.
Variations:
- Use different cuts of beef, such as flank steak or skirt steak.
- Add different spices to the marinade, such as cumin or coriander.
- Use a different sauce or marinade, such as salsa or barbecue sauce.
Tips and tricks:
- Make sure the grill is hot before adding the short ribs to get a good sear.
- Let the short ribs rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the short ribs are cooked to your liking.
Storage instructions:
- Store leftover short ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the short ribs in the oven or on the grill until warmed through.
Presentation ideas:
- Serve the short ribs on a platter with the chimichurri sauce on the side.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Sliced red onion
- Lemon wedges
Pairings:
- Red wine, such as Malbec or Cabernet Sauvignon
- Grilled vegetables, such as zucchini or bell peppers
- Roasted potatoes or sweet potatoes
Suggested side dishes:
- Grilled corn on the cob
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the short ribs are cooking too quickly, move them to a cooler part of the grill or raise the grill grate.
Food safety advice:
- Always use a meat thermometer to ensure the short ribs are cooked to a safe temperature.
- Wash your hands and all utensils and surfaces that come into contact with raw meat.
Food history:
- Asado is a traditional South American barbecue that originated in Argentina and Uruguay.
- Chimichurri is a sauce that originated in Argentina and is typically served with grilled meats.
Flavor profiles:
- The marinade for the short ribs is savory and slightly sweet, with a smoky flavor from the paprika.
- The chimichurri sauce is bright and herbaceous, with a tangy kick from the vinegar and red pepper flakes.
Serving suggestions:
- Serve the short ribs with a side of chimichurri sauce for dipping or drizzling.
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Region: Argentinian