Grilled Beef Short Ribs with Chimichurri
Beef ribs look great, taste even better and are excellent value for money. You can be creative with short ribs, and they love smoky aromas, like Spanish paprika, and sweet flavours such as maple syrup. They are just as tasty seasoned with good old salt and pepper.
In this recipe, we offer the classic Argentine green sauce chimichurri. It’s a fresh tasting sauce with loads of fresh green herbs and garlic and is just as good with grilled seafood such as scallops and chicken. We also offer two ways of precooking the ribs, so they are ready to be finished on the grill.
- 2.5kg beef short ribs, 4 ribs wide
- Salt and pepper
- 1 bunch coriander
- 1/2 bunch flat-leaf parsley, chopped
- Handful oregano leaves, chopped
- 1 shallot, chopped
- 5 green stems spring onion, finely sliced
- 1 small chili, finely diced
- 4 cloves garlic, finely chopped
- 125ml red wine vinegar
- 175ml extra virgin olive oil
- 1 teaspoon salt
If necessary, trim the ribs of silver and membrane on the ribs. Rub with salt and pepper.
Preheat the oven to 150°C. Place the ribs on a roasting tray, cover with foil and cook for 2.5 hours. Remove from heat. Allow to cool. Cover and refrigerate up to 4 days before grilling.
Sous vide method
Place the ribs in a high-density plastic bag. Vacuum seal and place in a water bath at 62°C for 24 hours. Remove and place in an ice bath. Refrigerate up to 4 days before grilling.
Before grilling, prepare the chimichurri. Place all the other ingredients together in a bowl and mix well.
Preheat the grill. Cook the ribs for 5 minutes on both sides on high, reduce heat and cook for a further 5 minutes either side. Remove and allow to rest. You can separate the ribs by slicing between the bones or serve as one piece. Arrange on a plate with a bowl of the chimichurri with a serving spoon to one side. Serve with a salad and grilled vegetables.