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Chimichurri Beef Ribs with Chargrilled Vegetable Salad

Chimichurri is a herb sauce used on grilled meat that hails from Argentina. It’s an easy way to jazz up any mid-week meal.

Chimichurri Beef Ribs with Chargrilled Vegetable Salad

Serves 4

¼ cup honey

1kg beef ribs

600g baby red-skinned 

potatoes, thickly sliced

2 tbsp olive oil

500g cherry tomatoes

2 bunches asparagus

1 red onion, cut into wedges

100g baby rocket leaves, to serve

parsley leaves, to serve

Chimichurri

1 fresh bay leaf, crumbled

¼ tsp dried chilli flakes

1 cup flat-leaf parsley 

½ cup coriander leaves

1 tbsp oregano leaves

2 tsp thyme leaves

2 tbsp red wine vinegar

½ cup extra virgin olive oil

To make the chimichurri, combine bay leaf, chilli, parsley, coriander, oregano and thyme in the bowl of a food processor. Process until finely chopped. 

Add vinegar and oil and stir to combine. Season to taste with salt and freshly ground black pepper.

To make marinade, combine ¼ cup of the chimichurri and honey. 

Place ribs in a large bowl and add the marinade, making sure all ribs are coated. Set aside for at least 1 hour.

Preheat oven to 150°C. Place ribs in a large roasting pan. Bake, basting occasionally in pan juices, for 1½ hours or until tender and caramelised.

Cook potatoes in a medium saucepan of boiling salted water for 5 minutes or until almost tender. Drain well.

Heat a chargrill pan or barbecue on high heat. Drizzle oilover the tomato, asparagus, onion and potato. Season with salt and freshly ground black pepper. Cook on chargrill for 1-2 minutes each side or until lightly charred.

Arrange ribs on serving plates. Drizzle with remaining chimichurri. Serve with chargrilled vegetable salad, rocket, and parsley.

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