Salt-Crusted Grilled Ribs with Sharp Parsley-Garlic Oil

Beef short ribs get a heavy coarse-salt crust, then grill until deeply charred and glossed with sharp parsley-garlic oil, lemon, and vinegar. It echoes the open-fire asado of Knife, Hide, and Night Fire, when salt was the Pampas kitchen’s only spice beside the night fire.

Serves 4

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Ingredients

• 3 lbs beef short ribs
• 1/3 cup coarse salt
• 1 cup fresh parsley
• 3 tbsp fresh oregano
• 6 garlic cloves
• 3/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 lemon
• 1 loaf crusty bread

Instructions

1. 1Pat the beef short ribs dry and coat them heavily with coarse salt on all sides; let sit 30 minutes at room temperature.
2. 2Prepare an open grill or preheat a cast-iron grill pan to medium-high.
3. 3Grill the salt-crusted ribs, turning occasionally, until deeply charred and cooked to medium, about 25-30 minutes.
4. 4While ribs cook, finely chop parsley, oregano, and garlic, then stir together with olive oil, red wine vinegar, and juice from half the lemon to make the chimichurri.
5. 5Brush or spoon the sharp parsley-garlic oil liberally over the hot ribs after removing from the grill.
6. 6Serve with thick slices of crusty bread and remaining lemon wedges.