Begin by thoroughly mixing all the ingredients for the chimichurri butter in a bowl and keeping the mixture in the fridge until the meat is cooked and resting.
Season the outside of your short ribs thoroughly with coarse Kosher salt. Set to the side at room temperature until ready to use.
To get the crispy potatoes started, boil some baby golden potatoes for about 15 minutes until soft. Remove them from the water and let them cool slightly. Using the bottom of a plate or glass, smash each one into a flat pancake-like disc. Set aside.
Preheat your Breeo Y Series to medium heat for direct grilling (about 300 degrees F). Raise the grill grate higher if needed to keep that temperature.
Add your short ribs to the grill grate secured over the smokeless firepit.
As soon as the ribs start cooking, also on the grill grate, bring the oil-baste ingredients to a low simmer in a skillet or saucepan.
Flip your ribs and baste the outside with the oil. Repeat the flipping and basting steps every 4-5 minutes. Watch out for any burning.
Cook the ribs for about 25-35 minutes or until the internal temperature of 130-135 degrees F is reached. Once the ribs are done, pull them off and let them rest for 15 minutes.
Add the smashed potatoes to the grill and baste them with the same basting oil used for the meat. Cook for about 2 minutes per side until crispy.
Next, gently heat the chimichurri butter that was in the fridge so that it's a liquid, making sure not to burn the butter.
Slice up the ribs, serve with the potatoes, and drizzle the chimichurri butter over top. Enjoy!