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19th May 2013
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Recipe
Main course
Slow Cooked Beef Short Ribs With Chimichurri
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Beef short ribs recipe with chimichurri sauce, a nourishing and tasty meat dish by restaurant Porteno's chefs Ben Milgate and Elvis Abrahanowicz
Ingredients
For the ribs
- Beef short ribs 2 sides
- Salt To taste
- Oil To taste
For the chimichurri
- Olive oil 250 ml
- White wine vinegar 100 ml
- Parsley 80 g, flat leaf, firmly packed
- Garlic 8 cloves, coarsely chopped
- Oregano 45 ml, dried
- Chili pepper 15 ml, dried flakes
Info box
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 2
- Recipe cuisine Central/South American
Preparation
Chimichurri
Process ingredients in a food processor until a coarse paste is formed.
Season to taste with salt and pepper.
Refrigerate until required.
Rub oil and salt all over the beef short ribs and allow to stand for 1 hour at room temperature.
Ribs
Cook ribs in a Weber, with lid on, over a medium heat for 1½-2hrs; alternatively the ribs can be cooked in an oven at 180°C for the same amount of time.
Allow meat to rest for ½ hour before carving, serve with chimichurri.
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