Modern Mexican Short Ribs With Chimichurri

Make bold, modern short ribs with this Mexican Short Ribs with Chimichurri recipe using premium beef from Hook & Cleaver Ranch. Thin-cut for fast cooking and rich flavor, these ribs are quickly seared and finished with a bright, herb-packed chimichurri for the perfect balance of richness and freshness.

Ingredients:

• Hook & Cleaver Ranch Mexican Short Ribs
• Celtic salt, to taste
• Black pepper, to taste
• Paprika, to taste
• Optional: Garlic powder
• Chimichurri sauce (see below)
• Cotija cheese, for finishing

Instructions:

1. Season the ribs: Season the Mexican short ribs with Celtic salt, black pepper, paprika, and optional garlic powder. Let them rest at room temperature for 20 minutes.
2. Cook: Heat a flat iron grill, BBQ, or cast iron skillet over medium-high heat. Cook the ribs for about 1.5 minutes per side until nicely seared.
3. Rest: Remove from heat and let rest for 5 minutes.
4. Finish: Drizzle generously with chimichurri sauce and top with crumbled Cotija cheese.
5. Serve: Serve immediately and enjoy.

Avocado Chimichurri Sauce:

• 1 cup cilantro leaves, packed
• 1 cup Italian parsley leaves, packed
• 1/2 teaspoon ground cumin
• 1/2 cup extra virgin garlic-infused olive oil (or substitute extra virgin olive oil + 1 Tbsp chopped garlic)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 2 Tbsp red wine vinegar
• 2 Tbsp fresh squeezed lime juice
• Zest from one medium lime
• 1/4 cup pine nuts or pumpkin seeds (optional)
• Optional: 1 medium avocado, diced

Instructions (Chimichurri):

1. Pulse herbs: Add cilantro, parsley, cumin, red pepper flakes, and salt to a food processor. Pulse about 5 times until coarsely chopped.
2. Add acidity: Add red wine vinegar, lime juice, and lime zest. Pulse 4 times.
3. Finish the sauce: Add olive oil and pine nuts (or pumpkin seeds) and pulse 4 times until a coarse texture forms. Pour into a bowl.
4. Optional finish: Fold in diced avocado if desired. Cover and refrigerate until ready to use.

Serving Note: These thin-cut ribs cook fast and deliver a rich, buttery bite. The chimichurri adds a fresh, vibrant contrast that elevates every bite.