Grilled Boneless Beef Short Ribs with Chimichurri Sauce

Parsley, cilantro and oregano peak in the spring and fall. Here is a recipe that showcases them at their best!

Grilled Boneless Beef Short Ribs with Chimichurri Sauce

This time of year my parsley, cilantro and oregano do exceptionally well in the garden. Cool weather seems to please these plants. Use the leaves at the top of the oregano stems which are the tenderest and have a bright flavor. The leaves on the lower part tend to be tough and less flavorful. I like to make chimichurri in the spring and fall when these herbs are at their peak. Chimichurri is an Argentinean sauce that is typically served with grilled meat. It is very simple to make. You basically mix everything together in a blender. The trick to making a small amount of sauce with herbs in it with a blender is to never use the puree speed. Always use the stir speed or the lowest speed. If you use the higher speeds the herbs will plaster themselves against the side of the blender while the blade whirls around not touching the bulk of the sauce. Most chimichurri sauces are heavy on the garlic. While I like garlic, a heavy hand with raw garlic is too overpowering for me. This recipe uses a small amount of garlic and adds lime juice for a hint of citrus flavoring. I paired this sauce with thin cuts of grilled boneless beef short ribs. I found this cut of beef at Costco’s and they are wonderful on the grill. Over very high heat on a charcoal grill, these ribs took less than 2 minutes per side to cook. Never grill short ribs longer than rare to medium-rare. They toughen up very quickly if overcooked on a grill. Typical thicker cuts including the bones are great for braising over long periods of time.

Chimichurri Sauce

1 cup of parsley leaves

1 cup of cilantro leaves

1 Tablespoon of oregano leaves

1 garlic clove, peeled

½ teaspoon of crushed red pepper flakes

½ teaspoon of salt

¼ cup of olive oil

2 Tablespoons of red wine vinegar

1 Tablespoon of lime juice

Place all the ingredients in a blender and blend on the lowest speed for 2-3 minutes or until finely chopped and fully incorporated.

Grilled Boneless Beef Short Ribs

2 lbs. of thinly cut boneless beef short ribs (cuts should be less than ½ inch thick)

Olive oil

Salt & Pepper

Light a charcoal grill. When coals are a grey color, they are ready to use. Paint both sides of the boneless beef short ribs with olive oil then salt & pepper both sides. Grill directly over the coals for about 1-2 minutes per side. Serve with the chimichurri sauce.

I also served the beef short ribs with grilled Mexican Squash and roasted baby honey gold potatoes.

Serves 4

See also:

  • Fried Green Tomatoes with Sriracha Thousand Island Dressing
  • Cowboy Strip Steaks with Peach Salsa
  • Albondigas Soup (Mexican Meatball)
  • Tempura Thai Style Soft Shell Crabs


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