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