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.
- 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)
- Place the onion, garlic, cilantro, jalapeno, salt and olive oil into a food processor and pulse until it is a thick paste.
- 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.
- Refrigerate for at least 8 hours and up to 2 days. I did it overnight and it worked out well.
- About 30-minutes prior to grilling, remove the ribs from the refrigerator and marinade, and allow them to come to room temperature.
- 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).
- Once the meat is removed from the grill, allow it to rest for 10 minutes, then enjoy.