Succulent short ribs, perfectly seasoned and kissed by grill flames, paired with a vibrant chimichurri sauce bursting with irresistible smokiness. This Grilled Bone-In Beef Short Ribs with Homemade Chimichurri Sauce recipe is not just a meal; it's an experience. These flanked short ribs recipe is your best bet whether planning a romantic date night or when you crave a steakhouse-quality meal at home.

When it comes to summer BBQs, we all try to get creative each time we indulge in one. Sometimes with an innovative cut of meat, sometimes with an elevated steak marinade, and sometimes with an out-of-the-box sauce accompaniment. In the case of these South American-style ribs, I have come up with a beef cut that's both budget-friendly and a game-changer on the grill.

Yes, you are already there! I am talking about short ribs, and they're here to redefine your summer grilling experience. These bone-in beef ribs, often reserved for slow cooking, take a surprising twist when they meet the flames of a hot grill. Juicy, fall-off-the-bone tender, and oozing with irresistible smokiness, they're the secret ingredient you never knew you needed for your summer BBQs. Paired with a bright and zesty chimichurri sauce, this grilled short ribs recipe is about to become your BBQ obsession.

It all starts with flanked-cut bone-in beef short ribs, seasoned to perfection with flaky sea salt and fresh cracked black pepper. Don't undermine a simple salt and pepper seasoning. However, these beef ribs beautifully adapt to whatever flavors you desire in your grilled meat, whether it's the savory flavors of dry spice rub or a wet marinade. The seasoning enhances the beef's natural richness while creating a delightful crust.

But what truly elevates these grilled bone-in short ribs is the Homemade Chimichurri Sauce. Hailing from Argentina, chimichurri is a vibrant and zesty condiment that pairs brilliantly with barbecued meats, cutting through their fattiness.

My homemade version combines flat parsley, curly parsley, fresh oregano, minced garlic, and a hint of chopped anchovies, and it’s the best chimichurri sauce recipe you can ever have. Everything is blended with neutral oil and balsamic vinegar to create a sauce that's both herbaceous and tangy. When drizzled over the grilled short ribs, it adds a burst of freshness with a subtle kick of heat that perfectly balances the beef's richness.

Why You’ll Love This Recipe

Incredible Flavor Fusion – This grilled short rib recipe combines the beefy richness of bone-in beef short ribs with the vibrant kick of homemade chimichurri dipping sauce, creating an unforgettable flavor explosion.

Surprisingly Budget-Friendly – Short ribs prove to be a budget-friendly option for high-heat grilling, allowing you to enjoy a gourmet meal without breaking the bank. No need to spend a fortune on premium cuts of steak in a fancy restaurant when you can have these short ribs on grill in your kitchen.

Quick and Easy – Don't let the idea of grilling short ribs intimidate you. With simple pantry ingredients and clear instructions, this recipe is easy to follow, making it perfect for summer BBQ gatherings.

Beef Short Ribs with Easy Chimichurri Sauce Ingredients

Beef Short Ribs – Bone-in beef short ribs offer a rich, beefy flavor, while the "flanked-cut" style ensures they cook evenly and quickly on the grill. If you are using frozen short ribs, allow them to come to room temperature before grilling to achieve even cooking.

Flaky Sea Salt – Enhances beef's natural flavors and forms a delicious crust when grilled.

Fresh Cracked Black Pepper – Adds a peppery kick and complements the salt, creating a balanced seasoning for the ribs.

Flat Parsley (Chopped) – It’s a primary herb in chimichurri sauce that imparts a fresh, herbaceous flavor.

Curly Parsley (Chopped) – To add a visual appeal to the chimichurri sauce and a unique texture.

Oregano – Infuses the chimichurri sauce with a distinctive, earthy aroma and bitterness.

Garlic Cloves – Minced garlic lends a robust, savory flavor to the chimichurri sauce, providing depth and complexity.

Neutral Oil – Neutral oil, such as canola or vegetable oil, serves as the base for the chimichurri sauce, allowing the other flavors to shine while creating a smooth consistency.

Balsamic Vinegar – Offers a sweet and tangy note to the chimichurri, balancing the sauce's acidity.

Red Pepper Flakes – Add a subtle, smoky heat to the chimichurri sauce, giving it a pleasant kick without overpowering the dish.

Ortiz Brand Anchovies – Provide a savory, umami depth to the chimichurri sauce, enhancing its complexity.

Some Tips Along the Way

Marinate it Beforehand: For best results, marinate these BBQ beef short ribs for at least 24 hours before grilling. This allows the flavor to penetrate the meat and tenderize the texture.

Sear it right: Getting a deliciously caramelized golden crust on your steaks is all about searing. Rotate the cuts every two minutes after the initial sear, turning them 90 degrees each time. This will ensure that all sides are evenly cooked and have a smoky, charred crust.

Let it Rest: After grilling, wrap aluminum foil around the meat and let it rest for 5-10 minutes. This redistributes juices for tenderness and maintains moisture for a juicy result.

Argentinean-Style Grilled Short Ribs with Chimichurri Sauce FAQs

Is Chimichurri Sauce Spicy?

The chimichurri sauce in this recipe has a mild kick from the red pepper flakes, but it's not overly spicy. If you prefer more heat, you can add extra red pepper flakes to suit your taste.

Can I Use a Different Cut of Meat?

Absolutely! While bone-in beef short ribs are ideal for this short rib steak recipe, you can experiment with other cuts like ribeye, sirloin, or even flank steak. Adjust grilling time accordingly based on your preferred doneness.

Can I Make the Chimichurri Sauce in Advance?

Yes, you can prepare the chimichurri sauce a day or two in advance and refrigerate it until ready to use. This allows the flavors to meld and intensify, resulting in an even better sauce.

INGREDIENTS

2 lbs. flanked-cut bone beef short ribs (at room temperature)

Flaky sea salt

Fresh cracked black pepper

1/2 bunch flat parsley (chopped)

1/4 bunch curly parsley (chopped)

3 tablespoons fresh oregano

2 large garlic cloves (minced)

1/2 cup neutral oil

1/4 cup balsamic vinegar

1 tsp kosher salt

1/4 tsp red pepper flakes

2 small Ortiz brand anchovies (chopped)

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Instructions:

1. Season the Short Ribs:Begin by generously seasoning the bone-in beef short ribs on all sides with flaky sea salt and fresh cracked black pepper. Allow them to rest at room temperature for a minimum of 30 minutes. This step allows the seasonings to penetrate the meat, enhancing the flavor.
2. Prepare the Chimichurri Sauce:While the short ribs are resting, let's whip up a delightful chimichurri sauce. In a bowl, combine the chopped flat parsley, chopped curly parsley, fresh oregano, minced garlic, neutral oil, balsamic vinegar, chopped anchovies, kosher salt, and a pinch of red pepper flakes. Mix everything thoroughly, cover the bowl, and let the sauce marinate in the refrigerator until it's time to serve. The chimichurri's vibrant flavors will develop as it sits.
3. Heat the Cast Iron Skillet or Fire Up th Grill:Place your cast iron skillet on the stovetop over medium-high to high heat. Let it get smoking hot.
4. ‍Sear the Short Ribs or Grill the Short Ribs: Once the skillet is hot or once the grill is sizzling hot, place the seasoned short ribs over direct, heat or add the seasoned short ribs on the grill. If you're using oyster mushrooms, you can add them to the skillet as well. Sear the short ribs for about 4-5 minutes per side for a well-done result. Flip them only once to achieve those beautiful sear marks.
5. ‍Rest and Serve:Remove the grilled short ribs from the heat and wrap them snugly in foil. Let them rest for 5-10 minutes. This resting period allows the juices to redistribute within the meat, ensuring a tender and juicy bite.
6. ‍Plate and Enjoy:It's time to savor your creation! Serve individual ribs with a generous drizzle of the chimichurri sauce on top. Accompany your mouthwatering short ribs with a side of seasonal salad for a refreshing contrast. For an extra burst of flavor, consider pouring the delectable juices collected at the bottom of the foil over the steak.

INSTRUCTIONS

Gather your ingredients, including bone-in beef short ribs, seasonings, and chimichurri sauce ingredients.

Season the short ribs with flaky sea salt and fresh cracked black pepper, then let them rest at room temperature for at least 30 minutes.

Prepare the chimichurri sauce by mixing flat parsley, curly parsley, oregano, garlic, oil, balsamic vinegar, anchovies, kosher salt, and red pepper flakes in a bowl. Refrigerate the sauce until serving.

Preheat your grill or cast-iron skillet to high heat.

Grill the short ribs for about 4-5 minutes per side for a well-done result.

After grilling, wrap the ribs in foil and let them rest for 5-10 minutes.

Serve the short ribs with a drizzle of chimichurri sauce and a side of salad.

Enjoy!!

Grilled bone-in beef short ribs with homemade chimichurri sauce are a culinary delight that will impress your family and friends at any gathering. The succulent, perfectly grilled ribs paired with the zesty chimichurri create a symphony of flavors that will leave your taste buds singing. Don't wait to try this recipe – fire up the grill and indulge in a memorable dining experience today!