Beef Ribs with Chimuchurri
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.
Trissalicious 