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
Scale
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.
