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.
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.