If you’re craving something smoky, garlicky, and packed with flavor, this Argentine flanken ribs with chimichurri recipe might just become your new weekend grilling staple. Think thin-sliced beef short ribs, charred to perfection over open flame, slathered in a vibrant, herb-loaded chimichurri sauce. It’s bold, rustic, and deeply satisfying—ideal for anyone who wants to take a break from traditional barbecue fare and explore the heart of South American grilling. While there are dozens of beef flanken ribs recipes out there, this one stands out for its simplicity, powerful flavors, and the way it celebrates the natural richness of the meat.
Argentine Flanken Ribs with Chimichurri
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Argentinian
Grill (charcoal or gas) For that essential seared crust and smoky flavor. If unavailable, a grill pan on high heat can work, but nothing beats the flame.
Mixing bowls Two medium bowls, one for marinating the ribs and one for mixing the chimichurri.
Tongs Essential for flipping the ribs without piercing the meat and losing juices.
Sharp knife and cutting board For mincing garlic and herbs.
Blender or food processor (optional) If you prefer a smoother chimichurri.
Serving platter To present your grilled flanken short ribs in style.
For the Ribs
- 3 pounds flanken-cut beef short ribs 1/2-inch thick slices, cut across the bone
- 2 tablespoons olive oil
- 5 garlic cloves minced
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon smoked paprika optional, for a smoky edge
- Juice of 1 lemon
For the Chimichurri
- 1 cup flat-leaf parsley finely chopped
- 3 tablespoons fresh oregano chopped (or 1 tablespoon dried)
- 4 garlic cloves minced
- 1 small red chili or 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Prep the Ribs
Start by patting the ribs dry with paper towels. Dry ribs will sear better and develop that irresistible crust. In a large mixing bowl, drizzle the olive oil over the ribs, then add minced garlic, lemon juice, salt, pepper, and smoked paprika. Toss well to ensure every rib is evenly coated. Let this sit at room temperature while you prep your chimichurri—or even better, refrigerate for up to 2 hours if you have the time.
Make the Chimichurri
In a separate bowl, mix together the parsley, oregano, garlic, chili (or flakes), olive oil, and red wine vinegar. Season generously with salt and pepper. For a smoother consistency, pulse the ingredients a few times in a blender. Let the chimichurri rest at room temperature for at least 10 minutes to let the flavors develop.
Fire Up the Grill
Heat your grill to medium-high. If using charcoal, make sure the coals are white-hot and evenly spread. Oil the grates lightly to prevent sticking.
Grill the Ribs
Place the flanken ribs directly over the heat. Grill for about 3–4 minutes per side, flipping only once. You want a good char but still a juicy center—these thin cuts cook fast, so keep a close eye.
Rest and Serve
Transfer the ribs to a platter and let them rest for 5 minutes. Spoon generous amounts of chimichurri over the top and serve immediately.
Perfect Pairings
Wine
Go for a bold red like malbec or a spicy zinfandel—they pair incredibly well with the rich, fatty ribs and the zippy chimichurri.
Sides
- Grilled vegetables like zucchini, red bell pepper, and onions
- Roasted potatoes with olive oil and rosemary
- A simple tomato and red onion salad with lemon vinaigrette
Other Ideas
If you’re doing a larger spread, add some empanadas, or even grilled sweet corn dressed with lime and cotija cheese for a bit of Argentine-Mexican fusion.
FAQs
1. Can I use pork instead of beef?
Yes, but keep in mind this changes the flavor profile. If you’re exploring a pork short ribs recipe, the cooking method is similar but pork benefits from slightly longer cooking to render fat and deepen flavor. The chimichurri still works beautifully with it.
2. What’s the best cut to use?
Look for flanken-style beef short ribs—these are thin slices cut across the bone, not to be confused with English-cut short ribs which are chunkier and best suited for braising. You can also adapt this for boneless beef short ribs if you prefer less fuss, but bone-in gives you that extra depth of flavor.
3. Can I make this in the oven?
Absolutely! Use a flanken short ribs recipe oven method by roasting at 425°F for 20–25 minutes, flipping once. Broil for the last 2–3 minutes to get a bit of char.
4. Is this similar to Korean ribs?
Yes, in cut and cooking method. While korean short ribs marinade typically involves soy sauce, sugar, sesame oil, and garlic, the grilling style is quite comparable. In fact, this recipe shares techniques with kalbi short ribs, but swaps the marinade for the bright and acidic chimichurri.
5. Can I slow cook these?
You can adapt flanken ribs into a beef short ribs crock pot recipe, though they shine best when grilled. If slow cooking, consider using a beef chuck short ribs recipe or flat beef short ribs to maintain texture. Use chimichurri as a finishing sauce after cooking.
Extra Tips for Ribs Success
- Avoid overcrowding the grill. Cook in batches if needed.
- Let the meat rest. It redistributes juices and keeps the ribs moist.
- Make extra chimichurri. It stores well for up to a week in the fridge and livens up grilled chicken, fish, or even crusty bread.
