Chimichurri Marinated Short Ribs


The finished product with some summer succotash (that recipe is coming soon)

Recently my wife got me a recipe book Where There’s Smoke by Barton Seaver and while many of the recipes require alot of prep work and complex ingredients, I found one that is fairly simple and is definitely a keeper.  I did put extra chimichurri sauce on my plate however, I highly recommend against eating it because it is more for the marinade, not for a sauce…lots of salt.  Enjoy.

The grilling setup

The grilling setup

Out of the marinade and onto the grill

Out of the marinade and onto the grill

Almost done

Almost done



  • 1 large yellow onion (or sweet onion), cut into 1-inch chunks
  • 1 clove of garlic
  • 1 bunch of cilantro, roots trimmed
  • 1 jalapeño, seeded and chopped
  • 2 tablespoons salt
  • 2 tablespoons olive oil
  • 1 – 2 pounds short ribs (I used boneless)


  1. Place the onion, garlic, cilantro, jalapeno, salt and olive oil into a food processor and pulse until it is a thick paste.
  2. Place the short ribs in a storage-sized ziploc bag, add the paste and seal shut.  Mix the marinade around the meat so there is a good coat.
  3. Refrigerate for at least 8 hours and up to 2 days.  I did it overnight and it worked out well.
  4. About 30-minutes prior to grilling, remove the ribs from the refrigerator and marinade, and allow them to come to room temperature.
  5. Grill over medium heat (about 450 degrees) for 15 – 20 minutes, rotating them every 5 minutes, until the meat reaches a temperature of at least 130 degrees (medium rare).
  6. Once the meat is removed from the grill, allow it to rest for 10 minutes, then enjoy.

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