Maximo Beef Ribs with Chimichurri

 


Maximo Beef Ribs with Chimichurri

Ingredients

Chimichurri

1 1/2 cups finely chopped fresh flat-leaf parsley (from 2 bunches)

3 garlic cloves, very finely chopped

3/4 teaspoon finely chopped fresh oregano

2 tablespoons distilled white vinegar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper

1 leaf bay leaf

1/3 cup extra virgin olive oil

Ribs

1 (5- to 6-pound) bone-in beef plate rib rack 

2 tablespoons kosher salt

1 tablespoon smoked paprika

1 tablespoon dried oregano

1 tablespoon garlic powder

1 tablespoon cracked black pepper

1 tablespoon granulated sugar

1 1/2 teaspoons ground fennel

1 1/2 teaspoons ground coriander

1 1/2 teaspoons chile molido

Charcoal (preferably natural lump)

Wood chunks (preferably oak)

1 tablespoon red wine vinegar

1/4 teaspoon sea salt

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Directions

Prepare the Chimichurri

Stir together parsley, garlic, oregano, vinegar, salt, black pepper, crushed red pepper, and bay leaf in a medium-size airtight container. Stir in olive oil; cover and refrigerate chimichurri 12 hours or overnight.

Prepare the Ribs

Carefully remove membrane on bone (bottom) side of rib rack using a sharp knife. Transfer rack to a large plate or baking sheet and rub liberally with kosher salt. Stir together paprika, oregano, garlic powder, black pepper, sugar, fennel, coriander, and chile in a small bowl. Rub rack liberally with paprika mixture. Let sit, uncovered, 12 hours or overnight in refrigerator.

Open bottom vent of grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grates of grill, and then push to 1 side of grill. Place a foil pan of water on other side. Replace grate and place rib rack above water pan. Grill, covered, with vents open and grill temperature at 230°F to 250°F, until a thermometer inserted into thickest portion of rack registers 200°F to 205°F, 3 to 4 hours; add wood chunks to the embers as needed and spritz the meat every 30 minutes with red wine vinegar.

Remove and let rest for 20 to 30 minutes at room temperature. While meat rests, take chimichurri out from refrigerator, remove bay leaf, and let come to room temperature. To serve, slice between bones; sprinkle with sea salt, and smother in chimichurri.

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