Recipe form the Foley Food and Wine Society.

2 lbs cross cut short ribs
¼ red onion, finely chopped
1 bunch parsley, finely chopped 1 bunch cilantro, finely chopped 1 jalapeno, finely chopped
4 cloves garlic, finely chopped
½ cup plus 1 tbsp red wine vinegar
¾ cup plus 1 tbsp olive oil
Salt and pepper to taste

Directions
Season short ribs with salt, pepper, and 1 tbsp. each red wine vinegar and olive oil. Set aside for about 10 minutes.
In a medium bowl, combine onion, parsley, cilantro, jalapeno, garlic, red wine vinegar, and olive oil.
Season with salt and pepper to taste
Grill short ribs for about 2-3 minutes per side over high heat, serve with chimichurri.

Pairs With: Banshee Mordecai Proprietary Red 2019 750ml