Asado Feast (Grilled Beef Ribs and Pork Sausages with Chimichurri)

• 1.2 kg Beef short ribs, bone-in
• 2 tsp Coarse sea salt
• 120 ml Olive oil
• 30 g Fresh parsley
• 4 cloves Garlic
• 2 tsp Dried oregano
• ½ tsp Chili flakes
• 60 ml Red wine vinegar
• 3 large Red pepper
• 500 g Pork sausage
• 300 g Crusty white bread, preferably day-old

1. Set up the barbecue for indirect cooking, aiming for a steady medium-low heat (about 150°C to 170°C). Pat the beef short ribs dry and season all over with the coarse sea salt. Keep the lid closed as much as possible to maintain an even temperature.
2. Place the ribs on the cooler side of the grill, bone-side down, and cook with the lid down for 1 hour 30 minutes to 2 hours, turning every 30 minutes. You are looking for deep browning and tender meat that has pulled back from the bones. If flare-ups occur, move the ribs further from the coals and close the lid.
3. While the ribs cook, make the chimichurri: finely chop the fresh parsley and finely chop the garlic. Stir together most of the olive oil (reserve 1 tbsp for the peppers), parsley, garlic, dried oregano, chili flakes and red wine vinegar. Let it stand at room temperature so the flavours meld.
4. Cut the red pepper into wide strips, discarding the seeds and core, then toss with the reserved olive oil. Grill over medium heat until softened and charred at the edges, turning as needed. Transfer to a board and keep warm.
5. Grill the pork sausage over medium heat, turning often, until browned and cooked through, 10 to 15 minutes. If your sausages are pre-cooked, grill just until hot throughout and well browned. Move them to the cooler side if they colour too quickly.
6. Slice the crusty white bread and toast it briefly on the grill until lightly charred. Rest the ribs for 5 to 10 minutes, then slice between the bones. Serve the meats with the grilled peppers and spoon chimichurri generously over the top.

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