Argentinian Grilled Beef Short Ribs (Tira de Asado)

Ingredients

• 2 packages Rumba Meats® Beef Short Ribs
• Sal parrilla (grilling sea salt or coarse kosher sea salt), to taste
• Coarse ground black pepper, to taste
• 1 bunch flat leaf parsley, fine chopped (about 1 cup)
• ½ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon dried Mexican oregano
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon smoked paprika
• ½ teaspoon coarse sea salt
• ½ teaspoon coarse black pepper
• 1 French baguette, cut into 1-inch-thick slices
• Olive oil, as needed

Instructions

1. Pat beef short ribs dry and rub evenly with sal parrilla and pepper. Let rest while the grill is heating.
2. For chimichurri: Combine parsley, olive oil, vinegar, garlic, oregano, crushed red pepper, paprika, salt, and black pepper in a bowl and stir to blend. Cover and let sit for 2 hours to meld flavors. (For easy preparation chimichurri can be made 1 day ahead. Bring to room temperature to serve.) Taste and adjust seasonings.
3. Preheat an oiled outdoor gas grill or indoor grill over medium-high heat in a ventilated kitchen.
4. Arrange short ribs on outdoor grill. Cook for about 3 to 4 minutes on each side, or to desired doneness and internal temperature reaches 160ºF.
5. Cook short ribs on an indoor grill for about 7 to 8 minutes on each side or to desired doneness and internal temperature reaches 160ºF.
6. Transfer short ribs to a carving board, loosely cover with foil, and let rest for 5 minutes.
7. For grilled bread: Brush both sides of baguette slices lightly with olive oil. Grill for about 1 to 2 minutes on each side or until bread is warm and lightly toasted.
8. Slice grilled beef short ribs crosswise into 2 bone pieces and arrange on a serving platter or board with chimichurri sauce and grilled bread for an impressive appetizer for sharing.