Argentinian Beef Short Ribs

English-cut Grass-Fed Beef short ribs — long down the bone, one bone per piece — hand-coated in our house chimichurri of parsley, coriander, garlic, red onion and chilli. To cook: Bake at 150°C for 3 hours 30 minutes until fork-tender. Serve over polenta or mash with the pan juices.