Short ribs lend themselves to braising--but don't stop there. You can get surprisingly tender results on the grill too. Here the ribs are used in an easy dinner recipe that's ready in just 20 minutes. Hailing from South America, chimichurri is a fresh herb sauce that gets a little heat from crushed red pepper. Source: EatingWell Magazine, June 2019

Devon O'Brien
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a grill basket on one side of the grill; preheat to medium-high.

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  • Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the meat on the grate, turning occasionally, until charred on all sides and an instant-read thermometer inserted in the center registers 125 degrees F (for medium-rare), 10 to 15 minutes total. Add tomatoes to the grill basket and cook, stirring occasionally, until they burst, about 6 minutes.

  • Meanwhile, place herbs, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor. Pulse until finely chopped. With the motor running, add oil, vinegar, lemon juice and crushed red pepper and process until the chimichurri is combined but chunky.

  • Serve the meat with the tomatoes and the chimichurri.

Nutrition Facts

232 calories; 16.3 g total fat; 4.8 g saturated fat; 46 mg cholesterol; 478 mg sodium. 430 mg potassium; 4.6 g carbohydrates; 1.5 g fiber; 2 g sugar; 16.4 g protein; 1933 IU vitamin a iu; 32 mg vitamin c; 38 mcg folate; 37 mg calcium; 3 mg iron; 28 mg magnesium;