Argentinian Asado (Mixed Grill Platter) with Chimichurri

• 1.2 kg Beef short ribs, bone-in
• 600 g Pork sausage
• 2 tsp Fine sea salt
• 30 g Fresh parsley
• 3 cloves Garlic
• 2 tsp Dried oregano
• 60 ml Red wine vinegar
• 120 ml Olive oil
• ½ tsp Chili flakes
• ½ tsp Black pepper
• 1 medium Lemon

1. Set up the barbecue for medium, indirect heat, aiming for a steady 160°C to 180°C (320°F to 355°F). Pat the beef short ribs dry, then season all over with most of the fine sea salt, reserving a pinch for the chimichurri. Leave the ribs at room temperature while you make the sauce.
2. Finely chop the fresh parsley and crush the garlic. In a mixing bowl, stir together the parsley, garlic, dried oregano, red wine vinegar, olive oil, chili flakes, black pepper, the reserved pinch of salt, and the juice of half the lemon. Taste and adjust with more lemon juice if you want it sharper.
3. Place the ribs on the cooler side of the grill, bone-side down, and cook with the lid down for 70 to 80 minutes, turning once or twice, until deeply browned and tender. If flare-ups occur, move the ribs further from the heat and keep the temperature steady. The meat should pull back from the bones and feel yielding when pressed with tongs.
4. Add the pork sausage to the grill for the last 20 minutes of cooking time, turning every few minutes so they colour evenly. Cook until browned and piping hot throughout. If the sausages are thick, give them a little longer over indirect heat to cook through without splitting.
5. Transfer the ribs and sausages to a board and rest for 10 minutes. Slice the ribs between the bones and cut the sausages into serving lengths. Serve the mixed grill with chimichurri on the side and the remaining lemon cut into wedges.

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