Tender Beef Short Ribs on an Argentine BBQ Grill – No Fluff, Just Real Flavour

One of the best cuts for the argentine grill is beef short ribs—rich, tender, and packed with flavour. Pair them with a fresh chimichurri sauce, and you’ve got yourself a classic argentine barbecue experience.

With a Flaming Coals argentine BBQ grill, a few simple ingredients, and the right cooking setup, you’ll be nailing this dish from your own backyard.

What Are Argentina-Style Beef Short Ribs?

Beef short ribs are a favourite in argentine barbecue culture. They're cut long and thin across the bone and cooked low and slow until tender.

• Best cooked over charcoal on a argentine barbecue grill.
• Needs only salt, fire, and a bit of patience.
• Let the ribs shine—don’t overcomplicate it.

What You’ll Need to Get Started

• A Flaming Coals argentine grill (with height adjustment for proper heat control)
• Charcoal (lump works best)
• Beef short ribs - 30cm long and about 1.5 inches thick
• Kosher salt
• Chimichurri ingredients: 2 red capsicum, 1 tablespoon oregano, 2 teaspoons smoked paprika, ½ cup chilli flakes, 5 minced garlic cloves, ¼ cup lemon juice, ⅓ cup chopped parsley, ½ cup olive oil, ¼ cup red wine vinegar, kosher salt and pepper. 

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How to Prep the Beef Short Ribs

• Pat the ribs dry with paper towel.
• Let them come to room temperature.
• Season both sides generously with kosher salt.

That’s it. No rubs, no marinades—just proper meat and heat.

Getting your Argentine Grill Ready

Step 1: Fire Up the Charcoal

Use a chimney starter or firelighters to get your coals going. Once they’re glowing red and covered in white ash, they’re ready to go.

Step 2: Set Your Grill Height

Keep the grill a little higher to start—these ribs like low and slow. On a Flaming Coals argentine BBQ grill, it’s easy to adjust as you go.

Step 3: Start Cooking

Chuck the ribs on bone-side down, away from the flame, and let the argentina bbq magic happen.

Hand test: If you can hold your hand below the meat for about 10 seconds, you’re good.

Make the Chimichurri While You Wait

Chop it all by hand—no blenders here. Just rough and rustic.

•  2 red capsicum (deseeded & chopped)
• 1 tablespoon oregano
• 2 teaspoons smoked paprika
• ½ cup chilli flakes
• 5 minced garlic cloves
•  ¼ cup lemon juice
• ⅓ cup chopped parsley
• ½ cup olive oil
• Kosher salt and pepper to season
• ¼ cup red wine vinegar 

Mix it up in a bowl and let it sit for the flavours to come together.

Tip: Make extra—it goes on everything.

How to Know When the Ribs Are Done

• Time: 1.5 to 2 hours, depending on thickness
• Meat pulling away from the bone
• Nice char outside, juicy inside
• Rest for 10 minutes before slicing

Don’t rush it. This is Argentinian barbecue, not takeaway.

Serve It Up

Slice the ribs, drizzle that chimichurri over the top, and get stuck in. No need for sides if you don’t want ’em—but if you do:

• Crusty bread
• Simple salad
• Cold beer

That’s a proper Argentinian BBQ feed.

Why Use a Flaming Coals Argentine Grill?

These grills are built for serious low and slow cooking. With adjustable height and V-shaped bars that drain fat (not flames), a Flaming Coals Argentine BBQ grill gives you proper control over your cooking.

Whether you’re doing ribs, steak, or full-on asado style feeds, this is the gear you want in your backyard.

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Where to Get a Quality Argentine Grill?

If you want to cook ribs like this at home, you’ll need the right gear. The Flaming Coals Argentine BBQ grill is built for low and slow cooking.

• Heavy-duty build
• 20,000+ real reviews
• 1–2 year warranties
• Delivery Australia-wide

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By Caleb Barker