These delicious beef ribs, from blogger and grilling expert Chris Grove, have a bold, fresh flavor thanks to the herbaceous chimichurri marinade. Don’t forget to save some of the delicious chimichurri to use as a condiment for the finished ribs.
If you like, substitute half of the parsley with cilantro.
Put the parsley, garlic, onion, oregano, 2 teaspoons of salt, the red pepper flakes, 1 teaspoon of black pepper, and the red wine vinegar into a bowl. Slowly pour in the olive oil while you vigorously whisk the contents of the bowl. Reserve ½ cup of the marinade for use as a condiment after cooking. Slather the ribs with the remaining chimichurri and refrigerate overnight, or 8 hours.
Set up your grill for indirect heat and preheat it to a grate-level temperature of 225 degrees F.
Remove the ribs from the marinade and wipe off any excess. Season liberally with black pepper.
Place the ribs on the cooker, bone-side down, and slow roast until they reach an internal temperature of 200 degrees F, about 3-4 hours depending on the thickness of your ribs.
Once the ribs hit 200 degrees F, season them lightly with salt and immediately spritz or baste the ribs with the beef stock. Place the ribs back on the grill for 5 more minutes.