If you are searching for a dish that captures bold, vibrant flavors and melts in your mouth, look no further than the Savory Chimichurri Ribs for a Flavorful Feast Recipe. This dish combines tender, slow-cooked beef ribs with a zesty, herb-packed chimichurri sauce that brightens every bite. The marriage of fresh parsley and cilantro with garlic and red wine vinegar creates an unforgettable sauce that both marinates and finishes the ribs with a perfect balance of savory and tangy notes. Whether you’re hosting a family dinner or simply craving a comforting, restaurant-quality meal at home, these ribs will steal the show and keep everyone asking for seconds.
Ingredients You’ll Need
There’s a beautiful simplicity to this recipe, relying on fresh, quality ingredients that come together to make each bite irresistible. Every component plays a crucial role, from the fresh herbs lending vibrant color and earthy notes, to the olive oil which gives the chimichurri its luscious texture.
- 2-3 pounds beef ribs: Choose baby back or spare ribs for the best balance of tenderness and flavor.
- 1 cup fresh parsley, chopped: Flat-leaf parsley is preferred for a bright, slightly peppery taste.
- 0.5 cup fresh cilantro, chopped: Adds fresh, citrusy undertones to the chimichurri sauce.
- 4 cloves garlic, minced: Brings pungent warmth and depth that enhances the herbs.
- 1 teaspoon red pepper flakes: Spices things up subtly—adjust based on your heat tolerance.
- 1 cup extra virgin olive oil: Use a high-quality oil for a rich, silky sauce texture.
- 0.25 cup red wine vinegar: Offers the perfect acidity to balance the richness of the ribs.
- 1 tablespoon sea salt: Essential for seasoning, use to taste and to draw out flavors.
- 1 teaspoon black pepper, freshly ground: Adds a sharp, aromatic kick to the ribs.
How to Make Savory Chimichurri Ribs for a Flavorful Feast Recipe
Step 1: Preheat and Prepare the Ribs
To kick things off, preheat your oven to 300°F (150°C). This low and slow heat is just right for coaxing tenderness from the ribs while keeping them juicy. Meanwhile, give the ribs a quick rinse under cold water and pat them completely dry with paper towels—this helps the seasoning stick better and ensures a perfectly crisped finish.
Step 2: Season and Marinate
Generously coat the ribs with sea salt and freshly ground black pepper, rubbing it deeply into every nook for maximum flavor penetration. In a separate bowl, combine your chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, and red wine vinegar to create that vibrant chimichurri sauce. Reserve half of this lively sauce for serving later and use the other half to thoroughly coat your ribs. Let the ribs marinate for at least 30 minutes so those fresh, herbaceous notes seep into the meat.
Step 3: Bake Low and Slow
Lay the marinated ribs on a foil-lined baking sheet and cover loosely with foil. Place them in the oven and bake for 2.5 to 3 hours. This slow cooking method breaks down the connective tissue, making the meat tender enough to fall off the bone while the smoky undertones develop beautifully. Keep an eye on the ribs occasionally to make sure they’re cooking evenly and not drying out.
Step 4: Alternative Grilling Method
If you’re in the mood for a bit of char and smoky aroma, grill the ribs over medium heat instead. The process takes roughly the same time—about 2 to 3 hours—but be sure to baste the ribs regularly with the reserved chimichurri sauce for enhanced juiciness and flavor complexity. This grilling option imparts a lovely smoky crispness that contrasts wonderfully with the fresh chimichurri.
Step 5: Rest and Slice
Once your ribs are cooked to tender perfection, let them rest for 10 to 15 minutes. This resting period allows the juices to redistribute, ensuring every bite is juicy and flavorful. After resting, slice the ribs between the bones and drizzle generously with the reserved chimichurri sauce to finish the dish with fantastic brightness.
How to Serve Savory Chimichurri Ribs for a Flavorful Feast Recipe
Garnishes
Fresh green herbs like additional chopped parsley and cilantro bring that extra pop of color and freshness when serving. A light sprinkle of extra red pepper flakes can add a touch of heat for those who like a bit more kick. For an elegant touch, a few thin lemon wedges not only brighten the look but allow guests to add some zing if they please.
Side Dishes
The richness of these Savory Chimichurri Ribs for a Flavorful Feast Recipe pairs beautifully with earthy roasted potatoes or creamy mashed potatoes that soak up every bit of sauce. Crisp, grilled vegetables or a simple mixed green salad dressed with a light vinaigrette provide a refreshing counterbalance. If you want a more robust meal, serving with grilled corn on the cob or warm crusty bread for dipping into the chimichurri is a guaranteed crowd-pleaser.
Creative Ways to Present
For an unforgettable presentation, consider serving the ribs family-style on a large wooden board surrounded by small bowls of leftover chimichurri and various sides. This encourages dipping and sharing, making mealtime interactive and festive. You can also stack the ribs artfully on a platter garnished with lemon slices and herbs, adding height and color for a visually stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, store them in an airtight container in the refrigerator. The ribs will keep well for 3 to 4 days, and the flavors often deepen as they sit, making for even more delicious meals the next day.
Freezing
These ribs freeze beautifully! Wrap them tightly in foil or plastic wrap, then place in a freezer-safe container or bag. They’ll stay at their best for up to 3 months. When you’re ready, thaw them in the refrigerator overnight for the best texture and flavor.
Reheating
For reheating, gently warm the ribs in the oven at 300°F (150°C) covered with foil to prevent drying out. Alternatively, reheat on a grill over low heat, basting occasionally with reserved chimichurri sauce to refresh the intensity of flavors and keep the meat juicy.
FAQs
Can I use pork ribs instead of beef ribs?
Absolutely! Pork ribs work wonderfully with this chimichurri sauce. Just adjust your cooking time accordingly, as pork ribs can cook a bit faster than beef ribs but the flavor profile remains delicious.
Is it necessary to marinate the ribs for 30 minutes?
While 30 minutes is ideal to allow the flavors to penetrate, if you’re short on time, even 15 minutes can impart some of the fresh herb and garlic notes to the meat. Overnight marinating is also an option if you want an even more intense flavor boost.
Can I make the chimichurri sauce ahead of time?
Yes, chimichurri actually tastes better when flavors meld for a few hours or overnight in the fridge. Just keep it covered and bring to room temperature before using to marinate or drizzle on ribs.
How spicy is this recipe with 1 teaspoon of red pepper flakes?
The heat is moderate—you get a pleasant warmth without overwhelming the herbs and garlic. Feel free to adjust the red pepper flakes up or down based on your spice preferences.
What’s the best way to tell when the ribs are done?
The ribs are done when the meat is tender and easily pulls away from the bone with a fork. Slow cooking at a low temperature helps achieve this fall-off-the-bone tenderness that’s signature to this dish.
Final Thoughts
Trust me when I say, once you try the Savory Chimichurri Ribs for a Flavorful Feast Recipe, it will become one of your go-to crowd-pleasers for any occasion. The balance of bright chimichurri paired with rich, tender beef ribs creates a feast that feels both comforting and special. So go ahead and dive into this flavorful adventure—your taste buds will thank you!
Print
Savory Chimichurri Ribs for a Flavorful Feast Recipe
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Argentinian
Description
These Savory Chimichurri Ribs combine tender, slow-baked beef ribs with a vibrant and zesty chimichurri sauce made from fresh herbs, garlic, and red wine vinegar. Perfectly seasoned and marinated, these ribs offer a flavorful feast that’s ideal for gatherings or a hearty weeknight dinner.
Ingredients
Beef Ribs
- 2–3 pounds beef ribs (preferably baby back or spare ribs)
Chimichurri Sauce
- 1 cup fresh parsley, chopped (use flat-leaf parsley for best flavor)
- 0.5 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust for spice preference)
- 1 cup extra virgin olive oil (high-quality oil recommended)
- 0.25 cup red wine vinegar
- 1 tablespoon sea salt (adjust to taste)
- 1 teaspoon black pepper, freshly ground
Instructions
- Preheat the oven: Preheat your oven to 300°F (150°C) if baking the ribs to ensure slow and even cooking.
- Prepare the ribs: Rinse the ribs under cold water and pat them dry thoroughly with paper towels to remove excess moisture.
- Season the ribs: Season the ribs generously with sea salt and freshly ground black pepper, rubbing the seasoning evenly into the meat for enhanced flavor.
- Make the chimichurri sauce: In a mixing bowl, combine chopped parsley, cilantro, minced garlic, red pepper flakes, extra virgin olive oil, and red wine vinegar, mixing well to create a vibrant chimichurri marinade.
- Set aside sauce for serving: Reserve half of the chimichurri sauce to drizzle over the ribs after cooking for a fresh burst of flavor.
- Marinate the ribs: Coat the ribs thoroughly with the remaining chimichurri marinade and allow them to marinate for at least 30 minutes to absorb the flavors.
- Prepare for baking: Lay the marinated ribs on a baking sheet lined with aluminum foil and cover loosely with another sheet of foil to keep moisture in during baking.
- Bake the ribs: Place the ribs in the preheated oven and bake for 2.5 to 3 hours, checking occasionally to ensure they are tender and cooked through.
- Alternative grilling method: Alternatively, grill the ribs over medium heat for 2 to 3 hours, basting frequently with leftover chimichurri sauce to keep them moist and flavorful.
- Rest the ribs: Once cooked, remove the ribs from heat and let them rest for 10-15 minutes to allow juices to redistribute.
- Serve: Slice the ribs between the bones and drizzle with the reserved chimichurri sauce before serving for an extra layer of zest.
Notes
- Marinating the ribs overnight in the chimichurri will intensify the flavor.
- Check ribs during baking to avoid drying out; cover with foil as needed.
- If grilling, maintain medium heat for low and slow cooking to ensure tenderness.
- Use fresh herbs in the chimichurri for the best taste.
- Adjust red pepper flakes according to preferred spice level.
