Grilled Boneless Short Ribs with Argentine-Style Pepper Sauce
We decided to bring this low-and-slow favorite into the fast lane.
Why This Recipe Works
To get tender, smoky short ribs with great grill flavor and a medium-rare interior, we set up the grill with two heat zones (one hotter, one cooler). To render as much fat as possible, we grilled the ribs covered on the cooler side of the grill, positioned over a smoking wood chip packet, before moving them to the hotter side to develop a nice sear. To cut the ribs’ richness, we served them with a sauce based on the Argentinian criolla. We cooked sweet red bell pepper with red onion, fruity extra-virgin olive oil, garlic, paprika, cumin, and cayenne and then added fresh cilantro and lemon juice for an acidic component.