Ten Speed Canada
The Best Barbecue on Earth
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Chimichurri Short Ribs Serves 4 to 6
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In Argentina, you don’t ask for ketchup for your burgers, steaks, roasts, and just about any other meat: you ask for chimichurri sauce, a mélange of oil and vinegar with chopped herbs, spices, garlic, and onion. Every family and every chef has their own recipe. This is one of my favorites; it uses lemon juice instead of vinegar for the acid kick.
Sauce
6 cloves garlic, peeled and coarsely chopped
1 white onion, coarsely chopped
2 bunches Italian parsley, stems trimmed
Juice from 2 large lemons
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Ribs
1/2 cup coarsely ground black pepper
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
1/2 teaspoon garlic powder
2 tablespoons kosher or sea salt
6 pounds beef ribs, trimmed
2 bottles of your favorite beer
Preheat a charcoal or gas grill to 300°F. Make sure the grill rack is clean.
To make the chimichurri sauce, in a food processor, process the garlic and onion until finely chopped. With the motor running, add the parsley, lemon juice, red pepper flakes, and cayenne. Pour in the olive oil in a slow, steady stream. Continue to process the mixture until it is smooth and quite thick, about 5 minutes. Use a rubber spatula to scrape the sauce into a bowl, add the salt and pepper, cover, and set aside.
In a small bowl, combine the pepper, brown sugar, paprika, garlic powder, and salt and mix well.
Rub the ribs with the spice mixture and transfer them to a covered roasting pan or Dutch oven. Pour beer around the beef (not over it), cover the pan, and cook over direct heat on the barbecue for 3 hours.
Remove the ribs from the pan and cut into individual portions. Remove the grill rack from the grill and oil it thoroughly with cooking spray. Transfer the ribs back to the grill over direct heat, close the grill cover, and cook for 5 minutes longer, or until crusty and tender. Serve with chimichurri sauce.
