Beef Ribs with Argentinian Chimichurri

Traditionally, beef ribs are grilled, and chimichurri is made by chopping herbs very finely or grinding them in a mortar and pestle. This recipe may offer these tender ribs through the year-round available oven method, but one thing that remains traditionally Argentinian is that this recipe has no cilantro and instead contains fresh oregano. 

INGREDIENTS

Meat:

• 3 lbs. beef ribs
• balsamic vinegar to coat
• olive oil to coat
• 1 tbsp. freshly ground black pepper
• 1 tbsp. sea salt
• 1 heaping tbsp. garlic, crushed and minced (4-6 cloves)

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Sauce:

• 1 c. parsley, finely chopped
• 1.5 tbsp. fresh oregano, minced (or 2 tbsp. dry)
• 1-2 hot red peppers, de-seeded and minced
• 1 heaping tbsp. minced garlic
• 3 tbsp. red wine vinegar
• 1 tbsp. lime juice
• 1/2 tsp. sea salt
• 1/2 c. olive oil

INSTRUCTIONS

1. Let the ribs come closer to room temperature if they have been chilling in the fridge. Preheat the oven to 265°F. Rinse, then fully dry the ribs.
2. Coat and rub the ribs with balsamic vinegar, olive oil, black pepper, sea salt and minced garlic.
3. Place in the dish or tray, then fully wrap the tray with at least two layers of tinfoil, if you aren’t using a lid. After an hour, reduce the oven to 250°F and roast for another 1.5 to two hours.
4. Let the ribs rest for 10 minutes after taking them out of the oven. 

NEXT

1. If prepping the chimichurri sauce with a blender, just roughly chop the herbs.
2. Place everything but the olive oil in the blender, blend briefly and then pour the olive oil slowly and evenly into the blender while all the other ingredients are spinning.
3. If making it in the traditional way, chop everything very fine and then use a mortar and pestle to grind to your desired consistency.
4. Keeps best if used within three days but will last for a week. Serve at room temperature.