Ingredients
- 1 cup boiling water
- 1 tablespoon kosher salt
- 1 cup finely chopped fresh parsley
- ¾ cup finely chopped fresh oregano
- 8 garlic cloves, finely chopped
- 1½ teaspoons crushed red chile flakes
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- Freshly ground black pepper
- 8 pounds natural hardwood
- 1 fire starter
- 1 short rib plate, about 6 pounds
- 1 cup boiling water
- 1 tablespoon kosher salt
- 1 garlic clove
- 1 rosemary branch
Preparation
METHOD
Dissolve salt in the boiling water and set aside to cool in a small bowl.
Add parsley, oregano, garlic, chile flakes, olive oil, vinegar and black pepper.
Stir in the saltwater brine, then let the chimichurri sit at room temperature for at least 30 minutes and up to 3 hours.
Use the chimichurri immediately, or transfer to an airtight container and refrigerate for up to 3 weeks.
About this recipe
METHOD
Put everything in a jar and shake it until the salt is dissolved.
Use a bunch of rosemary as a brush to baste the meat with the brine.
Make a fire using charcoal and the starter until all the charcoal is red and hot; spread them around the edges of the grill leaving the center empty.
Place the rib plate on the grill, bones side down (6–8 inches high from the floor) and cook on indirect heat for about 2 hours, brushing the meat with the brine every 30 minutes.
After 2 hours, the bones should be golden brown and caramelized. Turn the rib plate over and cook for another hour. Keep constant heat by arranging the coals under the meat as needed.
Once the meat reaches an internal temperature of 160°F, take the plate off the grill and let it rest for 20 minutes, then transfer to a cutting board and cut in between bones.
Add chimichurri on top and serve.
