GRILLED MARINATED SHORT RIBS WITH CHIMICHURRI Like the marinade for Hanger Steak ( here), this oil-based marinade benefits from an extended marination time SERVES 4 ½ cup extra-virgin olive oil 3 medium cloves garlic, minced or grated on a Microplane (about 1 tablespoon) 1 small shallot, minced (about 1 tablespoon) ½ teaspoon red pepper flakes 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano 4 pounds flanken-style or English-cut short ribs Kosher salt and freshly ground black pepper 1 recipe Chimichurri Sauce (here) Combine the olive oil, garlic, shallot, pepper flakes, and oregano in a large bowl Add the short ribs to the large bowl, season with plenty of salt and pepper, and toss until thoroughly coated Transfer the short ribs to two gallon-sized zipper-lock freezer bags, press out the air, and seal the bags Allow the meat to marinate in the refrigerator, turning occasionally, for at least 6 hour, and up to 24 hours Ignite a chimneyful of coals and wait until they’re covered with gray ash, then spread evenly on one half of the grill grate Set the cooking grate in place, cover the grill, and allow to preheat for minutes Or, if using a gas grill, heat one set of burners to high and leave the rest off Clean and oil the grilling grate Wipe the excess marinade off the short ribs and place on the hot side of the grill Cook, turning frequently, until they are charred on all sides and the center of the meat registers 125°F on an instant-read thermometer, to 10 minutes If the fire flares up, transfer the short ribs to the cooler side of grill and cover the grill until the flames die down, then continue to cook on the hot side Transfer the ribs to a cutting board, tent with foil, and let rest for ... and the center of the meat registers 125°F on an instant-read thermometer, to 10 minutes If the fire flares up, transfer the short ribs to the cooler side of grill and cover the grill until the flames die... gas grill, heat one set of burners to high and leave the rest off Clean and oil the grilling grate Wipe the excess marinade off the short ribs and place on the hot side of the grill Cook, turning frequently, until they are charred... a chimneyful of coals and wait until they’re covered with gray ash, then spread evenly on one half of the grill grate Set the cooking grate in place, cover the grill, and allow to preheat for