Entree: Spain – Galicia – Churrasco Gallego (Galician-style charcoal-grilled beef short ribs seasoned simply with coarse salt and smoked paprika, served with potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in beef short ribs, approx. 10 oz (285 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 g) smoked Spanish paprika (pimentón de la Vera)
- 2 tsp (10 g) flaky sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 cloves garlic, minced (approx. 0.42 oz (12 g))
- 2 tbsp (30 ml) red wine vinegar or sherry vinegar
- 1 lemon, cut into wedges
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 lb (454 g) small waxy potatoes (cachelos), scrubbed
- 2 tbsp (28 g) unsalted butter for potatoes

Show original ingredient measurements

- 4 bone-in beef short ribs, approx. 10 oz (285 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 g) smoked Spanish paprika (pimentón de la Vera)
- 2 tsp (10 g) flaky sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 cloves garlic, minced (approx. 12 g)
- 2 tbsp (30 ml) red wine vinegar or sherry vinegar
- 1 lemon, cut into wedges
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 lb (454 g) small waxy potatoes (cachelos), scrubbed
- 2 tbsp (28 g) unsalted butter for potatoes

Instructions

1. Pat the short ribs dry with paper towels. Rub them with olive oil, then season evenly with flaky sea salt, black pepper, and smoked paprika. Let rest at room temperature for 20–30 minutes.
2. Start a charcoal grill or preheat a gas grill to high heat (about 500°F / 260°C). If using coals, let them burn until covered with white ash for best char.
3. While the grill heats, place the potatoes in a pot, cover with cold salted water, bring to a simmer, and cook until tender, about 15–20 minutes depending on size. Drain and toss with butter; keep warm.
4. Make a simple garlic dressing by combining minced garlic, red wine vinegar, and chopped parsley in a small bowl. Let sit to mellow while grilling.
5. Grill the short ribs over direct high heat, 4–6 minutes per side for medium-rare to medium depending on thickness, turning once to develop a good char. Adjust time for desired doneness.
6. Remove the ribs from the grill and rest 5 minutes to let juices redistribute. Taste and adjust seasoning with additional flaky salt if needed.
7. Slice the ribs between bones if desired and arrange on a platter with the buttered potatoes. Spoon the garlic-parsley dressing over the meat and finish with lemon wedges for squeezing.
8. Serve immediately, offering extra flaky salt and lemon at the table.