Spanish · Dinner
Grilled Beef Rib
Bone-in beef ribeye grilled over live charcoal until charred outside and pink within, seasoned with salt and olive oil in the Basque asador style. Rested, sliced across the bone and finished with flaky salt, chimichurri and lemon.
$10
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
598Calories
44.2gProtein
43.4gFat
11.6gCarbs
0.9gSugar
1.4gFiber
1155mgSodium
162mgChol
15.1gSat Fat
560mgPotassium
48mgCalcium
4.3mgIron
3.6mcgVitamin B12
8mgVitamin C
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Remove beef rib from fridge and let sit at room temperature for 20 minutes, then pat dry and rub all over with olive oil.
2
Char
Lay rib directly over a hot charcoal fire or high grill zone, searing 3 minutes per side until dark crust forms and fat renders.
3
Grill
Move rib to medium-high zone and continue cooking, turning every 2 minutes, for 8–10 minutes until internal probe reads 52°C (125°F) for medium-rare.
4
Rest
Transfer rib to a board, tent loosely with foil, and rest for 8 minutes until juices settle and center firms slightly.
5
Plate
Slice meat away from bone and cut across grain into thick strips. Arrange on plate with bone, scatter minced garlic and chopped parsley over top, season with coarse salt, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g bone-in beef ribeye rib
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp coarse sea salt
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh parsley
- 11 lemon, cut into wedge
