1 small shallot, minced (about 1 tablespoon)
½ teaspoon red pepper flakes
2 tablespoons minced fresh oregano or 2 teaspoons dried
oregano
4 pounds flanken-style or English-cut short ribs
Kosher salt and freshly ground black pepper
1 recipe Chimichurri Sauce (here)
Combine the olive oil, garlic, shallot, pepper flakes, and
oregano in a large bowl. Add the short ribs to the large
bowl, season with plenty of salt and pepper, and toss
until thoroughly coated. Transfer the short ribs to two
gallon-sized zipper-lock freezer bags, press out the air,
and seal the bags. Allow the meat to marinate in the
refrigerator, turning occasionally, for at least 6 hour, and
up to 24 hours.
- Ignite a chimneyful of coals and wait until they’re
covered with gray ash, then spread evenly on one half of
the grill grate. Set the cooking grate in place, cover the
grill, and allow to preheat for 5 minutes. Or, if using a
gas grill, heat one set of burners to high and leave the rest
off. Clean and oil the grilling grate. - Wipe the excess marinade off the short ribs and place on
the hot side of the grill. Cook, turning frequently, until
they are charred on all sides and the center of the meat
registers 125°F on an instant-read thermometer, 8 to 10
minutes. If the fire flares up, transfer the short ribs to the
cooler side of grill and cover the grill until the flames die
down, then continue to cook on the hot side. Transfer the
ribs to a cutting board, tent with foil, and let rest for 5