Chimichurri is quite possibly the greatest relish conceived by mankind. You can buy it in the store premade, but fresh is always better.
There are a lot of recipes for chimichurri on the internet. But basically it's chopped parsley, cilantro, garlic, and red chili, (I didn't have any red chilis in the garden that day so I put a jalapeno in it. Combine the chopped ingredients with some olive oil, red wine vinegar, and oregano and stir. Then cover and place in the fridge for a couple hours.
Now for the short ribs. You're going to want an offset fire for this. Season the beef with black pepper and salt. This is a slow cook process keeping the air temperature in the grill around 300° then sear to crisp up. Place the meat on the cooler side of the grill and cook for around five hours. It's a must to add some hickory or oak. If you try this on anything else other than a good wood fire you're missing out. After the slow cook then sear. The sear gets that crispness of the rendered beef fat. You gotta get that bone hot. So I make sure I start the sear with the bone side down.
Once you get a nice sear, pull off the grill and let it rest a bit, Then portion up and top with the chimichurri and enjoy.