Barbecued short ribs with tomato salsa

Summer may be officially over but it’s not time to retire the barbecue just yet. This recipe for beef short ribs is surprisingly easy to make, and only takes 30 minutes to cook. Inspired by Argentinian flavours, it is the perfect accompaniment to a relaxed Sunday afternoon with family and friends.

Serves 4 | Prep 20mins | Cook 30mins | Total 50mins | Difficulty Moderate

INGREDIENTS

2 kg beef short ribs
35g coarse sea salt, plus extra to serve
crusty bread, to serve

Tomato salsa
3 ripe tomatoes
1 garlic clove, finely chopped
1 teaspoon chopped red chilli
2 teaspoons fresh lemon juice
1 teaspoon finely chopped flat-leaf parsley
pinch of sea salt

METHOD
1 To make the salsa, remove and discard the cores of the tomatoes. Cut a small cross in the base of each tomato and place in a heatproof bowl. 
2 Cover with boiling water and let stand for no more than 1 minute, then drain and peel the tomatoes. Discard the skins. 
3 Roughly chop the tomatoes and place in the bowl of a food processor, along with the remaining salsa ingredients. Process to make a smooth sauce. Transfer to a bowl and refrigerate until needed. The salsa will keep in an airtight container in the fridge for 3–4 days.
4 Preheat a barbecue grill to high. 
5 To prepare the beef ribs, use a small sharp knife to remove the white membrane from the bone side of the ribs by slicing the membrane at one end of the meat and then carefully pulling it off. Alternatively, ask your butcher to do this for you. 
6 Rub the salt all over the ribs. Place the ribs, bone side down, on the grill. Close the barbecue lid and cook for 15 minutes, or until a dark crust forms. 
7 Turn the ribs over and cook for a further 15 minutes, then transfer to a plate, cover with foil and rest for 10–15 minutes.
8 Cut between the ribs and serve with the tomato salsa, extra sea salt and crusty bread on the side.

Find all the ingredients you need for this recipe at Farm Fresh Meats, Westpoint Growers, Deli Extra and Tong Li Supermarket.

This recipe is from The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 - AU$ 49.99)