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  • Preparation

    1 hour

  • Cook

    15 minutes

  • Serves


  • Chef

    Willy Sotto


  • 5-6 pounds of beef short ribs
  • The MVP Seasoning
  • 1 large bunch of parsley (finely chopped)
  • 1 large bunch of cilantro (finely chopped)
  • 1 med. jalapeño, serrano, and habanero pepper (finely minced, ribbed and seeded) (reduce for less heat)
  • 1 med. shallot (finely minced)
  • 4-6 cloves of garlic (finely minced)
  • Juice and zest of one med. lime
  • 1/2-2/3 cup of red wine vinegar (adjust to taste)
  • 1/2-2/3 cup of good quality extra virgin olive oil (adjust to taste)
  • 1/2 tbsp. Coarse Kosher or Sea Salt
  • 1 tsp. Fresh coarse ground black pepper
  • 1/2 tbsp. Dried oregano
  • 1 tsp. Crushed red chili flakes (optional if you like spice)


  • Chimichurri: Whisk together the parsley, cilantro, peppers, shallot, garlic in a bowl. Add the vinegar, olive oil, lime, Kosher salt, black pepper, oregano, and chili flakes. Mix thoroughly, and allow to sit in the refrigerator for at least an hour for best taste.
  • Season beef short ribs (aka flanken ribs) liberally with AC Barbeque’s The MVP and a light sprinkle of kosher salt.
  • Grill over high heat (direct) for approximately 5-7 minutes, flipping frequently. Watch for flare ups!
  • Remove from heat and allow to rest for approximately 5-7 minutes.
  • Slice into individual bones (chips!) and serve with AOAFG’s fresh chimichurri and AC Barbeque’s All Day sauce!
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