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Argentinian-Style BBQ Beef Short Ribs

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Pecan

Traditional Argentinian grilling is purely simple, basic seasonings that let the natural flavors of meat step up the plate, and a natural wood fire. The results are epic.

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  • 1 Tablespoon garlic, crushed

  • 2 balsamic vinegar

  • 3 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 1 Rack Argentine cut beef short ribs

  • 1 Bunch flat-leaf parsley

  • 1 Teaspoon cumin

  • 1 crushed red pepper

  • 2 Tablespoon balsamic vinegar

  • 1/4 Cup olive oil

  • 1 Whole fresh lemon juice

  • 1/4 Cup beef broth

  • 1

    To begin, combine the garlic, vinegar, salt, and pepper to make a paste.

    • 1 Tablespoon garlic, crushed

    • 2 balsamic vinegar

    • 1 Teaspoon kosher salt

    • 1/2 Teaspoon black pepper

  • 2

    Spread the paste over the ribs and refrigerate for 1 hour. While the ribs are marinating, make the Chimichurri sauce.

    • 1 Rack Argentine cut beef short ribs

  • 3

    Chimichurri Sauce: In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice. Slowly add the olive oil; this should make a thick sauce. Refrigerate while ribs cook.

    • 1 Bunch flat-leaf parsley

    • 1 Teaspoon cumin

    • 1 crushed red pepper

    • 2 Teaspoon kosher salt

    • 2 Tablespoon balsamic vinegar

    • 1/4 Cup olive oil

    • 1 Whole fresh lemon juice

  • 4

    When ready to cook, start the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • 5

    Remove the ribs from the fridge and smoke them until the reach an internal temperature of 160 degrees F (about 2-1/2 hours).
  • 6

    Remove ribs from grill and wrap in foil with 1/4 cup of beef broth.

    • 1/4 Cup beef broth

  • 7

    Take back to grill to finish cooking until it reaches an internal temperature of 203 degrees (about 2 hours longer), or until falling of the bone.

    203 ˚F

  • 8

    Serve with the Chimichurri sauce. Enjoy!

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