Chimichurri Beef Ribs

Contributor
These delicious beef ribs, from blogger and grilling expert Chris Grove, have a bold, fresh flavor thanks to the...
Chimichurri Beef Ribs
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Chimichurri Beef Ribs

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.

4
Servings
8721
Calories Per Serving
Deliver Ingredients

Notes

If you like, substitute half of the parsley with cilantro.

Ingredients

  • ½ Cup finely chopped flat-leaf parsley
  • 4 cloves garlic, peeled and minced
  • ¼ Tablespoon finely diced onion
  • 1 Tablespoon dried oregano
  • Teaspoon Kosher salt
  • 1 Teaspoon red pepper flakes
  • Black pepper
  • ½ Cup red wine vinegar
  • 1 Cup olive oil
  • 4-5 Cups beef back ribs, membrane removed
  • 1 Tablespoon beef stock

Directions

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.

Chimichurri Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chimichurri Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Nutritional Facts

Total Fat
766g
100%
Sugar
0.3g
N/A
Saturated Fat
301g
100%
Cholesterol
1809mg
100%
Protein
418g
100%
Carbs
8g
3%
Vitamin A
44µg
5%
Vitamin B12
71µg
100%
Vitamin B6
8mg
100%
Vitamin C
11mg
19%
Vitamin E
8mg
41%
Vitamin K
178µg
100%
Calcium
308mg
31%
Fiber
3g
12%
Folate (food)
144µg
N/A
Folate equivalent (total)
144µg
36%
Iron
46mg
100%
Magnesium
432mg
100%
Monounsaturated
346g
N/A
Niacin (B3)
71mg
100%
Phosphorus
3953mg
100%
Polyunsaturated
32g
N/A
Potassium
7011mg
100%
Riboflavin (B2)
3mg
100%
Sodium
1864mg
78%
Thiamin (B1)
2mg
100%
Zinc
94mg
100%