Ingredients
- cup coarse salt
- pounds beef short ribs
- limes, quartered
Instructions
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Step 1
Begin by firing up your outdoor grill to medium-high heat and give the grates a light oiling to prevent sticking. Pat the short ribs completely dry—this step is crucial for a good sear. Generously coat all sides of the ribs with coarse salt, pressing it into the meat. Much of the salt will fall off during cooking, so don’t hold back. Place the ribs on the hot grill and let them cook undisturbed for about 6 minutes per side, flipping only once for those clean grill marks. After grilling, I let them rest for a minute on a platter before drenching them with fresh lime juice. The citrus cuts through the richness perfectly. Serve immediately while the ribs are still sizzling hot.
Chef's Tip
For an extra layer of flavor, I sometimes add a sprinkle of smoked paprika or cumin before grilling. But even on its own, the simplicity is what makes it shine.
Storage Tips
Store leftover ribs in an airtight container in the fridge for up to 3 days. Reheat on a hot grill or in a cast-iron skillet to revive the crust, and always finish with a fresh lime squeeze.
Variation Tips
For a complete keto meal, serve these Argentinean ribs alongside a fresh chimichurri sauce—it’s a classic pairing that adds herbaceous brightness. If you prefer a milder flavor, swap limes for lemon juice, or sprinkle garlic powder and cumin into the salt for a different twist.