Tira de Asado

Ingredients

• 900 g Beef Short Ribs
• 2.5 tsp Coarse Salt
• 20 g Parsley
• 2 pcs Garlic
• 1 tsp Dried Oregano
• 0.5 tsp Red Pepper Flakes
• 2 tbsp Red Wine Vinegar
• 4 tbsp Olive Oil
• 1 pcs Lemon
• 4 pcs Country Bread

Method

1. Pat {beef_short_ribs} dry, then season all over with {coarse_salt}. Leave uncovered at cool room temperature so the surface dries slightly for a better crust on the grill.
2. Finely chop {parsley} and {garlic}, then stir with {dried_oregano}, {red_pepper_flakes}, {red_wine_vinegar}, {olive_oil}, a pinch of {coarse_salt}, and a squeeze of {lemon}. Let it sit until vivid and fragrant.
3. Toast {country_bread} over the cooler side of the grill until crisp at the edges and lightly smoky, then rub with a little chimichurri for a crunchy side.
4. Cook {beef_short_ribs} over hardwood embers on an elevated grill, bone side down first, over gentle indirect heat until deeply browned, the fat is rendered, and the meat feels tender when pressed. Turn once and avoid flames so the ribs roast slowly rather than scorch.
5. Move {beef_short_ribs} to a board and rest until the juices settle and the crust stays intact.
6. Slice {beef_short_ribs} between the bones, spoon over {olive_oil} glossed {parsley} sauce from the chimichurri, finish with a few drops of {lemon}, and serve right away with {country_bread}. Taste and add a final pinch of {coarse_salt} if needed.