Asado Grilled Short Ribs with Chimichurri

By AislePrompt Editorial · Published 2026-10-14 · Updated 2026-10-14

Cross-cut beef short ribs (tira de asado) seasoned with coarse salt and slowly grilled over hardwood embers until crisp outside and tender within, served with a bright parsley-garlic chimichurri. This Argentine-inspired beef recipe (gluten-free), ready in about 45 minutes, pairs coarse kosher salt (sal parrillera), fresh flat-leaf parsley, finely chopped, fresh oregano leaves, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lb cross-cut beef short ribs (flanken-style, about 1/2-inch thick)
• 1 tbsp coarse kosher salt (sal parrillera)
• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh oregano leaves, finely chopped
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp red pepper flakes
• 1/2 tsp sweet paprika
• 1 small shallot, finely minced
• 1/2 tsp black pepper, freshly ground
• 1 lemon, cut into wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Make the chimichurri at least 30 minutes ahead: combine parsley, oregano, garlic, shallot, red pepper flakes, paprika, black pepper and 1/2 tsp salt in a bowl. Stir in the red wine vinegar, then the olive oil. Let rest at room temperature so the flavors meld.
2. Step 2: Take the short ribs out of the refrigerator 30 minutes before grilling and pat dry. Season both sides generously with coarse salt.
3. Step 3: Build a hardwood or charcoal fire and let it burn down to glowing embers with a light ash coating. Spread the coals so you can hold your hand 5 inches above the grate for about 6-7 seconds (medium heat).
4. Step 4: Place the ribs on the grate bone-side down. Grill for 12-15 minutes until the bone side is well browned and the fat begins to render.
5. Step 5: Flip and grill the meat side for 8-10 minutes more, moving to a cooler spot if flare-ups occur, until deeply browned and the meat reaches about 145°F (63°C) or slightly above for tender, rendered fat.
6. Step 6: Rest the ribs on a board for 5 minutes. Cut between the bones into individual pieces if desired.
7. Step 7: Spoon chimichurri over the ribs and serve with lemon wedges and extra sauce on the side.