The food lab better home cooking through science ( PDFDrive ) 419
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GRILLEDMARINATED
SHORTRIBS
WITHCHIMICHURRI
LikethemarinadeforHangerSteak( here),thisoil-based
marinadebenefitsfromanextendedmarinationtime.
SERVES4
½cupextra-virginoliveoil
3mediumclovesgarlic,mincedorgratedona
Microplane(about1tablespoon)
1smallshallot,minced(about1tablespoon)
½teaspoonredpepperflakes
2tablespoonsmincedfreshoreganoor2teaspoonsdried
oregano
4poundsflanken-styleorEnglish-cutshortribs
Koshersaltandfreshlygroundblackpepper
1recipeChimichurriSauce(here)
1.Combinetheoliveoil,garlic,shallot,pepperflakes,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,turningoccasionally,foratleast6hour,and
upto24hours.
2. Ignite a chimneyful of coals and wait until they’re
coveredwithgrayash,thenspreadevenlyononehalfof
the grill grate. Set the cooking grate in place, cover the
grill, and allow to preheat for 5 minutes. Or, if using a
gasgrill,heatonesetofburnerstohighandleavetherest
off.Cleanandoilthegrillinggrate.
3.Wipetheexcessmarinadeofftheshortribsandplaceon
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.Ifthefireflaresup,transfertheshortribstothe
coolersideofgrillandcoverthegrilluntiltheflamesdie
down,thencontinuetocookonthehotside.Transferthe
ribs to a cutting board, tent with foil, and let rest for 5
