A few weeks ago I decided it was time to re-organize my kitchen. The cupboards were overflowing with spices, sauces and other goods that were well past their expiry date. I also started to pack away some of the gadgets that I hardly ever used, like my blender, ice cream maker and juicer. The one piece of equipment I couldn’t part with was my stove top smoker. I can never get tired of the flavour and aroma that smoking imparts on food.
This weekend I took out my trusty smoker to make these slow cooked beef ribs. I knew that smoking the meat would make this dish extra special but the big surprise was the chimichurri sauce we made which turned out to be absolutely delicious! This was my first time to make chimichurri – the recipe is a funny one as it was handed down from one person to another until it finally reached my hands! It was dictated to me by the butcher who said his wife had tried it from a magazine. He said it would be perfect with the beef but equally good with even grilled chicken or seafood so make sure to make more than you need when making these ribs.
Beef Ribs with Chimichurri
Serves 4
- 2 kilos beef ribs
- 1/2 cup brown sugar
- 1/4 cup salt
- 50 ml maple syrup
- 1 cup flat leaf parsley
- 1/2 cup corriander leaves
- 1 french shallot, chopped
- 4 cloves garlic, crushed
- 1 red chili, chopped
- 1 tablespoon red wine vinegar
- 60 ml extra virgin olive oil
- Juice of one lime
- salt and pepper to taste
- Place the beef in a large pot with the brown sugar and salt, cover with water and bring to the boil. Turn down the heat and allow to simmer for 2.5 hours. Remove the beef from the pot and place in the smoker. Drizzle the top with maple syrup.
- Smoke the beef for 45 minutes, when done, remove from the smoker and allow to rest for a few minutes.
- Heat a pan with some oil and sear the beef ribs, around 3 minutes on each side until nicely browned.
- For the chimichurri, combine the remaining ingredients and blend in a food processor.
- Serve the beef with the chimichurri sauce.
Note: If you don’t have a smoker, just simmer the beef for 3 hours instead. When done, sear the ribs as per instructions above.
Very nice presentation .. Made the dish even more appetizing and delicious. I also cook beef ribs .. first smoked and then slow cooked in oven in low temperature for almost 3 hours and finally oven grilled just before serving ..
Hi Trissa,
We love your photography and would like to connect with you to discuss publishing one of your photos in our magazine. Call me 203-517-1649 or e-mail at veneraa@mofflymedia.com
URGENT!
Thanks and I look forward to hearing from you.
very nice recipe and beautiful photo!!!
Chimichurri sauce and ribs – how can you go wrong with that combination? Yum!
Just FYI ur pressie from mom is here… Jenni and bill will not b joining us for Easter…
Ok talk soon M
Looks like a hearty and very satisfying dish, brightened up by the chimichurri sauce.
If you got rid of a blender, juicer and icecream maker that must mean you have a Thermomix, and it’s another tool you wouldn’t part with?