Preparation time: 20 minutes (to rest the meat and heat the grill)

Cooking time: 30 minutes

Dry the short ribs with a paper towel, then sprinkle coarse sea salt on all sides. Let the ribs rest at room temperature for 20 minutes.

If using a charcoal grill, build a fire with mesquite charcoal, or light a gas grill on high. Place a bowl of tepid water beside the grill. Let the grill heat for 15 minutes.

If using charcoal, push the heated charcoal to the sides using a small fireplace shovel or stick, to regulate the heat to medium. If using a gas grill, turn it down to medium. Lay the short ribs bone-side down and cook about 20 minutes for 3-inch ribs, less for thinner ribs. When small pools of juice begin to surface on the meat, use tongs to turn them to one meat side and continue grilling for about 5 minutes; then turn to the other meat side for about 5 minutes more, depending on doneness preferred. If flare-ups occur, sprinkle a little water onto the charcoal.

Argentinean-style short ribs are usually cooked to medium well. Serve immediately with grilled bread and chimichurri sauce, if desired.

Chimichurri Sauce

Prep time: 10 minutes

Yield: About 1 cup

Place garlic in food processor and pulse until finely chopped. Add parsley and next five dry ingredients and pulse again until finely chopped. Place mixture in a bowl; stir in oil and vinegar.

Taste and add salt as desired.