20-Min Asado Ribs with Chimichurri
Crispy-edged beef short ribs finished in a smoking-hot skillet, topped with vibrant fresh chimichurri. Argentinian flavor in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat ribs dry. Season generously with salt and black pepper on both sides.
Step 2
Heat olive oil in a 12-inch cast iron skillet over medium-high until it just starts to smoke, ~2 minutes.
Step 3
Sear ribs bone-side down without moving for 3 minutes until deeply browned; flip and sear the meat side 2 minutes.
Step 4
Transfer ribs to a warm plate. While they rest, combine parsley, garlic, vinegar, oregano, and red pepper flakes in a small bowl.
Step 5
Stir the chimichurri, taste, and adjust salt. Drizzle 2 tbsp olive oil into the mixture and stir to combine.
Step 6
Plate ribs and spoon chimichurri over the top. Serve immediately with extra sauce on the side.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless steel pan
- paper towels
- small mixing bowl
- wooden spoon or whisk
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
