Argentinian-Style Short Ribs with Chimichurri

Preparation

Chef Hugh Mangum, founder of Mighty Quinn’s BBQ, shares this Argentinian classic in Barbecue: Smoked & Grilled Recipes from Across the Globe. Thin, flanken-cut short ribs are simply seasoned, quickly grilled, and served with a vibrant chimichurri. Our new grill topper ensures you get that authentic flavor without losing a single piece.

*This recipe originally ran stateside on HexClad.com.

1. Preheat a grill to high (about 500°F/260°C).

2. Meanwhile, in a large bowl, whisk oil with parsley, garlic, Fresno pepper, oregano, and vinegar. Season with salt and pepper. Scrape into a serving bowl, cover, and let sit at room temperature until ready to serve.

3. When grill is ready, generously season short ribs with salt and pepper. Working in two batches, arrange half of the ribs on grates and cook, turning a few times, until charred on all sides, 8 to 10 minutes. Transfer to a clean plate, tent with foil, and let rest for 5 minutes before serving.

4. Serve short ribs passing chimichurri on the side.

MAKE AHEAD Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 1 week.

Excerpted from Barbecue© 2025 by Hugh Mangum. Reproduced by permission of Phaidon. All rights reserved.