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Receta Argentinian Short Ribs Of Beef With Chimichurri Sauce

Name: Argentinian Short Ribs Of Beef With Chimichurri Sauce
Ingredients: 6 x cloves garlic; 1 x white onion, finely minced; 2 bn Italian parsley, stems trimmed; 2 lrg lemons juice of; 1/2 tsp chili flakes; 1/4 tsp cayenne; 1/2 c. extra virgin olive oil; 1/2 tsp salt; 1/4 tsp freshly grnd black pepper; 1/2 c. coarsely grnd black pepper; 1/4 c. light brown sugar; 1/4 c. paprika; 2 Tbsp. coarse salt; 6 lb beef ribs trimmed; 2 bot beer roasting pan

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Ingredientes

6 x cloves garlic
1 x white onion, finely minced
2 bn Italian parsley, stems trimmed
2 lrg lemons juice of
1/2 tsp chili flakes
1/4 tsp cayenne
1/2 c. extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly grnd black pepper
1/2 c. coarsely grnd black pepper
1/4 c. light brown sugar
1/4 c. paprika
2 Tbsp. coarse salt
6 lb beef ribs trimmed
2 bot beer roasting pan

Direcciones

Preheat oven to 275 F.
In a food processor, blend garlic and onion. With motor running, add in parsley, lemon juice, chili flakes and cayenne. As mix starts to become chunky, add in oil in a steady stream. Continue to process till relatively smooth and thick. Using rubber spatula, scrape mix into a bowl. Add in salt and pepper. Set aside.
In a small bowl, combine pepper, brown sugar, paprika and salt; mix together thoroughly.
Rub beef ribs with spice. Place in roasting pan. Pour beer around beef; cover pan with foil. Bake in preheated oven for three hrs. Cut into individual rib portions.
Preheat barbecue or possibly grill to medium-high. Grill ribs for five min or possibly till crusty and tender. Serve with chimichurri sauce.
Yield: 4 to 6 servings