Argentinian Short Ribs of Beef with Chimichurri Sauce Keys: Bbq
Barbequed Barbecued Beef Meats Canadian Canada North American
Argentinian Argentina South American Yield: 1
Ingredients:
----------------- CHIMICHURRI SAUCE ----------------
6 x cloves garlic
1 x white onion, finely chopped
2 bn Italian parsley, stems trimmed
2 lrg lemons juice of
1/2 tsp chili flakes
1/4 tsp cayenne
1/2 cup olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
----------------- RUB ----------------
1/2 cup coarsely ground black pepper
1/4 cup light brown sugar
1/4 cup paprika
2 tbl coarse salt
6 lb beef ribs trimmed
2 bot beer
roasting pan
Method:
Preheat oven to 275 F.
In a food processor, blend garlic and onion. With motor running, add
parsley, lemon juice, chili flakes and cayenne. As mixture starts to
become chunky, add oil in a steady stream. Continue to process until
relatively smooth and thick. Using rubber spatula, scrape mixture into a
bowl. Add salt and pepper. Set aside.
In a small bowl, combine pepper, brown sugar, paprika and salt; mix
together thoroughly.
Rub beef ribs with spice. Place in roasting pan. Pour beer around beef;
cover pan with foil. Bake in preheated oven for three hours. Cut into
individual rib portions.
Preheat barbecue or grill to medium-high. Grill ribs for five minutes or
until crusty and tender. Serve with chimichurri sauce.
Yield: 4 to 6 servings
.
A friend is one who knows us, but loves us
anyway.*Angelique*
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