ArgentineMedium · Hot
Beef Short Ribs with Char and Crushed Garlic
Bone-in beef short ribs seared over live coals, finished with a smashed garlic-and-lemon finish that cuts through the smoke and char. This is primal cooking at its most honest.
Prep
20 min
Cook
2h 30m
Rest
10 min
Total
3h
Method
Fire Setup and Rib Prep
1
Build a two-zone fire: hot coals on one side, medium coals on the other. Let the flames settle to a steady glow. You want heat, not chaos.
2
While the fire heats, pat the short ribs completely dry with paper towels. Any moisture is the enemy of char.
3
Season all sides generously with coarse salt, black pepper, and smoked paprika. Press the seasoning into the meat — it should look like a crust, not a dusting.
Searing and Charring
4
Place the short ribs bone-side down on the hottest zone of the grill. Do not move them. Let the fat render and the surface char for 4-5 minutes until a dark crust forms.
5
Flip and char the other side for 3-4 minutes. You want deep caramelization, not grey steam-burn. Move sections of rib to medium heat if flare-ups threaten.
6
Transfer to a cast iron skillet. Nestle the whole garlic head (top sliced off to expose cloves) and the quartered onion around the ribs.
Low-and-Slow Braise
7
Pour the chicken broth into the skillet around the ribs, not over them. The liquid should come halfway up the ribs.
8
Final Char and Finish
11
With clean tongs, crush the roasted garlic head to release the soft cloves. Drizzle olive oil over everything.
12
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
1136
per serving
Calorie-dense · 1136 kcalHigh in protein · 95gLow sugar · 5g
Protein
95g
Carbs
7g
Fat
82g
Sat. fat
12g
Fiber
2g
Sugar
5g
Sodium
1254mg
Carnivore FriendlyDairy FreeEgg FreeGluten FreeKeto FriendlyLow CarbLow FodmapPaleo FriendlyWhole30Blood Sugar SupportHeart ConsciousImmune SupportHigh ProteinModerate Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
37
per serving
ECarbonCEU all-round· carbon sets the grade
Water
1.5m³
Land
718Pt
Runoff
0.5g P
Beef Short Ribs drives 100% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
9
Umami
5
Sweet
6
Salty
4
Sour
2
Bitter
3
Spicy
Textures
CrispyTenderSucculentSilky
Aromas
SmokyCharredSavoryHerbalPungent
Kitchen Equipment
Primary Tool
GrillGrillCast Iron SkilletTongsChef KnifeCutting BoardMeasuring SpoonsAluminum FoilSmall SaucepanPaper TowelsKitchen Towel
Counter FootprintLarge
Techniques
Safety & Storage
Cooking Temperature
{"classification":"cooking-temperature","text":{"text":"Short ribs are a collagen-rich tough cut requiring 190-205°F internal temperature for proper collagen-to-gelatin conversion and tenderness. The collagen does not begin to dissolve until ~160°F and requires sustained 200°F+ heat. Cooking to 145-160°F will result in tough, chewy meat regardless of the 2-2.5 hour braise duration."}}
Bring chicken broth to a rolling boil (212°F/100°C) before adding to the braise. Do not add cold broth directly to the skillet—the cooler zone of the grill may not bring it to a safe temperature (165°F/74°C) quickly enough, creating a danger zone where Salmonella and other pathogens can proliferate.
Cross Contamination
Raw beef short ribs harbor bacteria. Use separate cutting boards, utensils, and plates for raw vs cooked meat. Never return cooked ribs to surfaces that touched raw meat.
Transfer ribs to clean plates with sanitized tongs during final char. The same tongs used for raw meat must be sterilized before touching cooked surfaces.
Handling
Pat ribs completely dry before seasoning. Moisture creates steam instead of char and can cause dangerous grease flare-ups when fat hits open coals.
Cast iron skillet retains heat for 30+ minutes after removal from fire. Place on protected surface away from flammable materials during cooling.
Equipment Safety
Live coal burns at 1000°F+. Never leave grill unattended. Use long-handled tongs rated for high heat. Keep fire extinguisher accessible for outdoor cooking.
Storage
Cool cooked ribs to 70°F within 2 hours, then to 40°F within 4 more hours. Refrigerate in airtight container for up to 3-4 days. Freeze for up to 3 months.
Pro Tips
Technique
When the fat starts to bead on the surface of the ribs and the edges are deeply caramelized, that's your signal to flip. If it sticks to the grate, wait—it's not ready yet. The meat will release when the crust is formed.
Substitution
If beef short ribs aren't available, pork belly ribs or lamb shoulder chops work beautifully with the same method. Just adjust the braising time by 15-20 minutes depending on thickness.
From the chef
At my family's asador outside Mendoza, we used to say the fire was another pair of hands in the kitchen. These short ribs are a conversation between flame and patience—first the aggressive sear that builds that dark, smoky crust, then the slow surrender in broth while the garlic softens to sweetness. The lemon at the end isn't just brightness; it's the smoke's mirror, the thing that makes you remember you were cooked over something alive.
TagsLive FireGrilledBraisedCharcoalSmokyGarlicLemonBone InAsadoShort Ribs
AllergensCeleryGlutenSoy
Source: generated · June 10, 2026