This meat cut is traditionally braised for some hours to provide tenderness but in certain parts of the world, such as Korea and Argentina, they consider short ribs the best cut for grilling. It has more marbles than a ribeye and it is really beefy in taste with flavors that other cuts will never endeavor.
I chose to cut the meat thickly and grill it to high fire to a medium doneness, as a ‘rare’ doneness might not cook the muscular fat and you will have a chewy waxy meat instead of juicy one. If cooked to medium you run the risk of having a tough and dry meat. Served with grilled veggies to fully enjoy the meat!
An hour before grilling the meat take it outside the refrigerator, pat them dry with paper towel and generously season with the salt and pepper on all four sides.
Prepare your coals and once well rested and having created a nice grey ash, spread them so as to calm the fire.
Place the meat on the grill above direct fire and cook turning every couple of minutes, total grilling time about 10-12 minutes. Use an instant thermometer to check doneness aiming for 54 degrees C for medium doneness.
Remove the meat from the grill and place on a carving board. Allow to rest, covered with foil, for 10 minutes before carving in 1 cm thickness.
In the meantime, place the veggies in a large bowl, pour the oil and toss. Sprinkle with salt and pepper and place on the grill next to the meat turning couple of times and grilling until the get a nice char on them.