Beef ribs grilled slowly over gentle heat, crispy on the surface and juicy near the bone. Served with a bright, herbaceous chimichurri, in the spirit of an Argentine parrilla.
Ingredients
- 1.8 kg bone-in beef short ribs
- 18 g coarse sea salt
- 2 g ground black pepper
- to taste homemade chimichurri
- 1 bunch fresh flat-leaf parsley
- 2 cloves garlic clove
- 2 tsp dried oregano
- 1 tsp sweet red pepper flakes
- 6 tbsp red wine vinegar
- 12 tbsp extra-virgin olive oil
Method
- Take the beef ribs out of the refrigerator and let them come to room temperature until the surface is no longer cold to the touch.
- Prepare the chimichurri by chopping the herbs and garlic, then mixing them with vinegar, oil, oregano and red pepper flakes; let rest while the meat cooks, until the aroma becomes rounded and herbaceous.
- Light a charcoal barbecue or a sturdy grill pan with an indirect heat zone; wait for gray, even coals without bright flames.
- Pat the meat dry, season generously with coarse salt and a little pepper, then place it bone side toward the gentle heat or bone side down if the grate is low.
- Cook slowly without pressing on the meat, watching that the fat renders gently and the surface browns without burning; move the ribs if flames lick the meat.
- Flip the meat occasionally to form a dark brown crust and maintain an even heat; it is ready when the meat relaxes around the bone and a knife enters with little resistance.
- Let the ribs rest off the heat under a tented sheet of parchment paper or aluminum foil, until the juices stabilize.
- Slice between the bones or into thick slices, coat lightly with chimichurri and serve the rest on the side so everyone can adjust the acidity and herbs.
Nutrition
Per serving
- Energy
- 772 kcal
- Protein
- 55.46 g
- Carbohydrate
- 1.72 g
- Fat
- 60.77 g
- Fibre
- 0.6 g
- Calcium
- 45.02 mg
- Iron
- 1.14 mg
- Magnesium
- 9.55 mg
