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How To Make BBQ Argentinean Ribs With Chimichuri

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How To Make BBQ Argentinean Ribs With Chimichuri
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BBQ Argentinean Ribs with Chimichuri Recipe. A delicious spicy barbecue rib dish with an Argentinean twist. Sample our BBQ Argentinean Ribs with Chimichuri recipe. Enlarge BBQ Argentinean Ribs with Chimichuri Recipe. A delicious spicy barbecue rib dish with an Argentinean twist. Sample our BBQ Argentinean Ribs with Chimichuri recipe.
Serves:
2
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes

Step 1: You will need...

  • 4 beef short ribs
  • salt and pepper
  • 4 tbsp olive oil
  • and for the chimichuri:
  • 1 bunch parsley, chopped
  • 8 garlic cloves, minced
  • 250 ml olive oil
  • 60 ml white wine vinegar
  • 40 ml water
  • 1 tsp salt
  • 1 tbsp oregano
  • ½ tsp chilli flakes
  • ½ tsp ground black pepper
  • 1 tray
  • 1 blender
  • 1 jar
  • 1 spoon
  • 1 pair of tongs
  • 1 brush
  • 1 barbecue, either charcoal or gas
  • 1 bottle of water for dousing any flames

Step 2: Prepare the barbecue

If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook. If you are using a gas barbecue, turn it to its highest setting and leave to heat up for 15-20 minutes before you cook.

Step 3: Make the chimichuri

Add the parsley, garlic, oil, vinegar, salt, oregano, chilli, black pepper and water to the blender and blend into a fine paste. Pour into a jar. (This will keep in the fridge for up to a week).

Step 4: Season the ribs

Brush the ribs with olive oil and season with salt and pepper on both sides.

Step 5: Barbecue the ribs

Place the ribs on the barbecue and cook for 7-10 minutes. Turn the ribs over and cook for 7-10 minutes on the other side.

When they are cooked, remove and place onto a tray.

Step 6: Serve

Place two strips of ribs onto a plate with some chimichuri on the side and serve.
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Tips & Comments
  2. Dolito

    And I can imagine a gaucho using pepper... it was brought by the spanish way before the origin of this recipe

  3. Dolito

    HoracioDeCordoba: it is true that chimichurri does not require a blender, it is better to just mix all the ingredients up. But the recipe that you are talking about, the one with tomatoes, onions and all is from the Salsa Criolla, not chimichurri.

  4. alltoastnojelly

    For the guy who says that you cant get short ribs cut across the bone, move. This is very common in Mexican and Korean bbq. Ask wherever you buy your meat to cut em for the grill.

  5. HoracioDeCordoba

    Well, actually, we, argentinians, use olive oil or black pepper just in vegetables salads... but never, ever, to cover up the meat with olive oil. And the origin of Pepper is India... so I can't imagine a *Gaucho* using an imported spice to cook his meals... ;)

  6. Discordanian

    I lived in BsAs many years and in fact I routinely visit my friends and family who still live there. I'm not sure why someone thinks that they don't use olive oil and black pepper during asados. In my experience, depending on region, many places do exactly that.

  7. HoracioDeCordoba

    BTW, I was learning a lot of other recipes and was really wonderful! Thanks for the videos and the explanations! :)

  8. HoracioDeCordoba

    Hello everyone! I'm sorry I'm disappointing you. Argentinean BBQ (Asado) is not like that... First of all, we don't use Olive Oil and black pepper in BBQ. NEVER! Second, Chimichurri is made with tomatoes, onions, a bit of parsley, chilli and white wine vinegar. Never pepper and garlic. However, I'll try this recipe and an absoletely new flavor of barbecued meat ;) Thanks.

  9. superbaker

    Hey! Don't use the blender to make the chimi. Use the knife to do the work. Blending the ingredients will only spoil the chimichurri taste. Lemon can be use for a more frangant and pleasant taste I often did back home in Bs.As.

  10. Anonymous

    Hi everyone, What I really like from this recipes are the specification of time you have to leave the meat over the fire, however, it seems that the chimichurri recipe is not well at all, in my case, what I use to do, is to cook smoked paprika with olive oil, then mix it, with the rest of the ingredients.