Slow-Roasted Short Ribs with Chimichurri — Asado Short Ribs
Around 35% fewer calories and significantly lower saturated fat, short ribs slow-roasted on a rack to render and drain excess fat with surface fat chilled and removed, with the authentic wood-smoke char, chimichurri brightness, and fall-apart tenderness of the classic Argentine asado.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim excess surface fat from 750g beef short ribs. Mix 0.5 tsp flaky sea salt, 0.5 tsp black pepper, 0.5 tsp smoked paprika, and 0.25 tsp garlic powder. Rub thoroughly over all ribs. Prepare chimichurri: finely chop 15g parsley and 8g oregano, mince 2 garlic cloves, finely chop 0.5 red chilli, then mix with 1.5 tbsp red wine vinegar, 1 tbsp olive oil, salt, and pepper to taste. Rest chimichurri at least 1 hour.
Roast
Place seasoned ribs bone-side down on a rack over a deep roasting tray (or small roasting pan). Cover tightly with foil. Roast at 150°C/300°F for 2.5–3 hours until meat is completely tender and pulling away from the bone.
Rest
Remove ribs from oven, uncover, and rest 15 minutes. Pour off and discard all accumulated fat from the roasting tray.
Char
Increase oven to 240°C/465°F or place ribs under a high grill for 5–8 minutes until the surface is well coloured and charred.
Plate
Transfer short ribs to a serving platter. Spoon chimichurri generously over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.