INGREDIENTS
- Good Quality Short Ribs
- Charcoal
- Salt
- with a medicinal glass of wine and an optional chimichurri sauce.
METHOD
- Wait till your charcoal is white hot with no flame.
- Then place your short ribs directly over the fire with enough distance not to allow the fat to catch fire.
- Season with a few salt crystals or salt flakes.
- Turn over just once. You will know when the ribs are ready by gently prodding them with a fork and the juices that are released are free of any blood.
- Remove from the grill and let the ribs rest for at least 4 minutes to allow the juices to settle. This way the meat will be even more juicy and tastier.
To experience the above as prepared by Cocco himself. Visit www.lapatagonia.co.uk