Beef short ribs with chimichurri

Perfect for sharing.

  • 2 hrs 15 mins cooking
  • Serves 8
  • Print
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
  • 3 kilogram beef short ribs, cut crossways into 5cm strips
  • 2 tablespoon coarsely torn fresh flat-leaf parsley
  • 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


Beef short ribs with chimichurri
  • 1
    Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 180°C (350°F).
  • 2
    Season 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).
  • 3
    Adjust 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.
  • 4
    Meanwhile, make chimichurri. Blend or process ingredients until chopped finely. Season to taste. Transfer to a bowl or jar; cover tightly. Refrigerate until needed.
  • 5
    Scatter ribs with parsley; serve with chimichurri.

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