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.

Galbi, galbi-gui, or grilled ribs is a type of gui in Korean cuisine. “Galbi” is the Korean word for “rib”, and the dish is usually made with beef short ribs. When pork spareribs or another meat is used instead, the dish is named accordingly. – Wikipedia

A narrow cut of beef containing the ends of the ribs near the breastbone.

Rectangular pieces of beef that are usually taken from the chuck section, short ribs are tough cuts of meat that become fork-tender with braising. Here, we prepare the ribs in a slow cooker, where they braise for hours in red wine and beef stock seasoned with aromatic herbs.