Roth’s Ultimate Eats: Grilled Short Ribs with Chimichurri



Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

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Roth Heritage Red

Sonoma County

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  • 2 lbs cross cut short ribs
  • ¼ red onion, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 bunch cilantro, finely chopped
  • 1 jalapeno, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ cup plus 1 tbsp red wine vinegar
  • ¾ cup plus 1 tbsp olive oil
  • Salt and pepper to taste


  1. Season short ribs with salt, pepper, and 1 tbsp each red wine vinegar and olive oil. Set aside for about 10 minutes.
  2. In a medium bowl, combine onion, parsley, cilantro, jalapeno, garlic, red wine vinegar, and olive oil. Season with salt and pepper to taste
  3. Grill short ribs for about 2-3 minutes per side over high heat, serve with chimichurri.