Here in Canada, it’s definitely now Autumn but we loved to grill and cool weather rarely gets in the way.

We also are truly a multicultural country and here in Toronto, we are exposed to so many international tastes and flavours.

Today, we are grilling beef short ribs, something I first tasted as Korean grilled short ribs. This cut of meat usually needs a long time to cook/braise but when they are cut crosswise against the bone, they grill quickly and they are tender.

I am pairing grilled short ribs with my Greek-style Chimichurri sauce: lots of fresh parsley, dried Greek oregano, red wine vinegar and lots of garlic and Greek yogurt.

Grilled Short Ribs With Greek-Style Chimichurri

(serves 4-6)

4lbs beef short ribs, cut “flanken style” or “korean style”, cut about 1/4 inch thick

1 1/2 Tbsp. sea salt

1/2/ tsp. black pepper

1 tsp. sweet paprika

2 tsp. granulated garlic

2 tsp. granulated onion

Greek Chimichurri Sauce

1 cup of rinsed fresh parsley leaves, chopped

2 Tbsp. dried Greek oregano

3-4 scallions, chopped

3 cloves garlic, chopped

1/2 carrot, grated

1/2 cup extra-virgin olive oil

2 Tbsp. wine vinegar

salt and pepper to taste

1/4 cup Greek yogurt

water (if necessary to thin out)

1. Mix the salt, pepper, garlic and onion in a bowl and generously season both sides of your ribs.
2. Meanwhile, Mix all your Chimichurri ingredients in a food processor/blender and process until smooth. Adjust with salt and pepper and some water if you wish to thin it out a bit. Set aside or store in the fridge (serve room temperature with beef).
3. Pre-heat your gas or charcoal grill for medium heat (pre-heat gas grill for 10 minutes). Brush grill surface to remove any residue, spray surface with cooking spray or wipe with a oil-laden paper towel.
4. Grill short ribs for about 4 minutes a side, transfer to a platter and allow to rest for 2-3 minutes.
5. Spoon over some Chimichurri on the short ribs and serve.