Argentinian-Style BBQ Beef Short Ribs
By Traeger Kitchen
Traditional Argentinian grilling is purely simple, basic seasonings that let the natural flavors of meat step up the plate, and a natural wood fire. The results are epic.
Prep Time
1 Hr
Cook Time
3 Hr
Pellets
Pecan
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Tablespoon | garlic, crushed |
| 2 | balsamic vinegar |
| 3 Teaspoon | kosher salt |
| 1/2 Teaspoon | Black pepper |
| 1 Rack | Argentine cut beef short ribs |
| 1 Bunch | flat-leaf parsley |
| 1 Teaspoon | cumin |
| 1 | crushed red pepper |
| 1/4 Cup | Olive oil |
| 1 Whole | Fresh lemon juice |
| 1/4 Cup | beef broth |
Steps
1
To begin, combine the garlic, vinegar, salt, and pepper to make a paste.
2
Spread the paste over the ribs and refrigerate for 1 hour. While the ribs are marinating, make the Chimichurri sauce.
3
Chimichurri Sauce: In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice. Slowly add the olive oil; this should make a thick sauce. Refrigerate while ribs cook.
4
When ready to cook, start the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
5
Remove the ribs from the fridge and smoke them until the reach an internal temperature of 160 degrees F (about 2-1/2 hours).
6
Remove ribs from grill and wrap in foil with 1/4 cup of beef broth.
7
Take back to grill to finish cooking until it reaches an internal temperature of 203 degrees (about 2 hours longer), or until falling of the bone.
203 ˚F / 95 ˚C
01:00
8
Serve with the Chimichurri sauce. Enjoy!
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