Griddle-Seared Short Ribs with Vegetables

Preheat the griddle (chapa) and allow it to get hot.

Drizzle the griddle with olive oil.

Season the short ribs with coarse salt, black pepper, and smoked paprika. Squeeze the lime juice over the meat.

Place the short ribs on the hot griddle and sear them until browned on all sides.

Add the minced garlic, onion slices, and bell pepper pieces to the griddle, next to the short ribs.

Add the cherry tomatoes and continue cooking the vegetables until they are tender and lightly browned.

Remove the short ribs from the griddle and let them rest for a few minutes before slicing.

Slice the short ribs and serve on the griddle with the grilled vegetables. Sprinkle with chopped parsley.