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Active Fire Time: 4 minutes            Total Time: 15 minutes

Dream of harnessing the elemental power of fire? In this chapter of the Cookbook Series, we draw inspiration from the Argentine master of fire chef Francis Mallmann, whose book “Tierra de Fuegos" champions cooking that is both simple and primal. The title Tierra de Fuegos comes from the term Land of Fire or Fireland, an archipelago off the southernmost tip of the South American mainland, across the Strait of Magellan.
Mallmann’s philosophy is all about intensity, authenticity, and letting the fire do the work. We've translated his high-heat, open-flame technique to the Keveri H1's Fast Grill mode, perfect for lean-cut short ribs, the traditional Argentine Tira de Asado, designed for quick and flavorful searing.
Seasoning is minimal, consisting only of coarse salt and our Chimichurri Brine. The secret lies in mixing the herbs with a chilled brine, a simple yet clever trick that keeps the chimichurri vibrant while ensuring the salt perfectly seasons the meat for maximum caramelization.
In only 4 minutes, the H1 transforms these ribs into smoky, crispy, medium-rare short ribs. It’s a testament to how the Keveri H1 allows the home cook to capture Mallmann’s signature "fire-kissed" flavor with speed and precision.

Light the fire within and experience authentic Argentine grilling at home! 

Ingredients

Serves 4-6  portions

Supplies:

2–4 lbs charcoal
small pot
mixing bowl
cutting board and sharp knife
grill tongs

Preparation

Step 1:

Fire up the H1 in Fast Grill mode to 625°F following the owner´s manual instructions or the videos from the masterclass.

Step 2: 

Bring the water to a boil in a small pot. Once boiling, remove from heat, add the coarse salt, and stir until completely dissolved. Let cool completely.

Step 3: 

Finely mince the garlic, parsley, and oregano. Add the minced ingredients to a bowl.

Step 4:

Stir in the crushed red pepper flakes, then add the red wine vinegar, olive oil, and the cooled brine. Mix thoroughly and set the chimichurri aside.

Step 5:

Season each short rib with coarse salt and coat generously with the chimichurri, making sure to cover all sides.

Step 6:

Arrange the short ribs on the lower rack, closest to the heat source, for maximum searing.   Grill for about 2 minutes per side, until they develop a rich, dark crust while remaining a juicy center and medium-rare -medium in the center. 

Step 7:

Remove the short ribs from the grill and either serve the whole strip or slice it into individual pieces.  Resting time is minimal thanks to the thin cut.

Cook's Notes:

* Thin-Cut, Flanken-Style Short Ribs can be found at retailers like Walmart and Wild Fork. Be sure to call ahead to confirm availability at your local store.
Thank you, Chef Francis Mallmann, for giving us the inspiration for this recipe. We hope it encourages you to give it a try. Have a favorite cookbook recipe? Share it with us and we’ll adapt it for the H1. 

Check the full recipe video here

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Post what you cook using the Keveri H1 on social and tag us @Keveri. usa #KeveriFam

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