Finger-licking, succulent beef ribs with fresh, spicy, herby chimichurri sauce is a platter of food just made to share.
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Beef short ribs with chimichurri
Perfect for sharing.
- 2 hrs 15 mins cooking
- Serves 8
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Ingredients
Beef short ribs
- 3 kilogram beef short ribs, cut crossways into 5cm strips
- 2 tablespoon coarsely torn fresh flat-leaf parsley
Chimichurri
- 2 tablespoon red wine vinegar
- 1/2 cup extra virgin olive oil
- 4 clove garlic, chopped finely
- 1/2 teaspoon dried chilli flakes
- 1 teaspoon salt
- 2 cup loosely packed fresh flat-leaf parsley
- 2 tablespoon fresh oregano leaves
Method
Beef short ribs with chimichurri
- 1Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 180°C (350°F).
- 2Season ribs. Place ribs in a large ovenproof dish. Place dish on barbecue; turn burners off underneath dish, leaving other burners on low. Cook in covered barbecue for 2 hours, turning occasionally, or until tender (the ribs will be medium rare).
- 3Adjust the heat to maintain the temperature at about 160°C (325°F). Heat barbecue grill over high heat. Transfer ribs from dish to grill; cook for 2 minutes each side or until browned. Return ribs to dish; rest, covered, for 10 minutes.
- 4Meanwhile, make chimichurri. Blend or process ingredients until chopped finely. Season to taste. Transfer to a bowl or jar; cover tightly. Refrigerate until needed.
- 5Scatter ribs with parsley; serve with chimichurri.
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