Chimichurri Beef Ribs with Chargrilled Vegetable Salad

Chimichurri Beef Ribs with Chargrilled Vegetable Salad

Chimichurri is a piquant uncooked herb sauce used on grilled meat that hails from Argentina. It’s an easy way to jazz up fish, chicken or any roast meats or vegetables. It’s delicious mixed with pasta, slathered on garlic bread, or a heaped into risotto.

Chimichurri Beef Ribs with Chargrilled Vegetable Salad Recipe

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


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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