Chimichurri Beef Ribs

These delicious beef ribs, from blogger and grilling expert Chris Grove, have a bold, fresh flavor thanks to the...
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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
902
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.

Nutritional Facts

Total Fat
82g
100%
Saturated Fat
55g
100%
Cholesterol
137mg
46%
Carbohydrate, by difference
3g
2%
Protein
41g
89%
Vitamin A, RAE
9µg
1%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
79mg
8%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
15µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
51mg
16%
Niacin
10mg
71%
Phosphorus, P
290mg
41%
Selenium, Se
40µg
73%
Sodium, Na
134mg
9%
Water
130g
5%
Zinc, Zn
10mg
100%

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.