Asado de Tira con Chimichurri

Ingredients

• 1.6kg beef short ribs, cut flanken style across the bone about 2cm thick
• 3 tbsp coarse sea salt
• For the chimichurri: 1 large bunch flat-leaf parsley
• 6 garlic cloves
• 2 tbsp dried oregano
• 1 tbsp aji molido, or 1 tsp chilli flakes plus 2 tsp sweet paprika
• 120ml red wine vinegar
• 180ml neutral oil such as sunflower
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 100ml just-boiled water
• For the salmuera: 500ml warm water
• 3 tbsp coarse sea salt
• Hardwood charcoal or oak logs

Before you cook

• Take the ribs out of the fridge and leave them uncovered on a rack for 1 hour to lose their chill and dry the surface
• Pick the parsley leaves and chop them very finely by hand, which gives a far better sauce than a blender
• Mince the garlic as finely as you can
• Dissolve 3 tbsp of coarse salt in the warm water to make the salmuera and set it aside with a brush or a sprig of rosemary

Steps

1. Put the dried oregano and aji molido in a bowl and pour over the just-boiled water.
2. Leave the oregano to swell for 10 minutes, which wakes it up and stops it tasting dusty.
3. Stir in the chopped parsley, minced garlic, vinegar, salt and pepper.
4. Pour in the oil and stir it through, then leave the chimichurri at room temperature for at least 2 hours and preferably overnight.
5. Light your charcoal or burn your logs down and rake the embers into an even bed.
6. Wait until the coals glow dull red under a coat of grey ash, which for short ribs means a moderate fire rather than a fierce one.
7. Set the grate about 15cm above the embers.
8. Season the ribs generously on both sides with the coarse salt, pressing it on.
9. Lay the ribs on the grate bone side down.
10. Grill the ribs on the bone side for 25 to 35 minutes without touching them, letting the bones shield the meat while the fat renders.
11. Brush the ribs with salmuera every 10 minutes to keep the surface from drying out.
12. Watch for beads of red juice rising to the top surface, which is the signal to turn them.
13. Turn the ribs onto the meat side and grill for 6 to 8 minutes, until a dark crust forms.
14. Move the ribs to a cooler part of the grill if flare-ups start scorching them.
15. Lift the ribs onto a warm board and rest them for 8 minutes.
16. Cut between the bones into individual pieces.
17. Stir the chimichurri, spoon it liberally over the meat and serve the rest in a bowl.