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Argentine Flanken Ribs with Chimichurri

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Argentinian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Ribs

  1. 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

  1. 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

  1. 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

  1. 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

  1. Transfer the ribs to a platter and let them rest for 5 minutes. Spoon generous amounts of chimichurri over the top and serve immediately.