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Argentinian-Style BBQ Beef Short Ribs

Argentinian-Style BBQ Beef Short Ribs

By Traeger Kitchen

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.

Prep Time

1 Hr

Cook Time

3 Hr

Pellets

Pecan

Ingredients

This recipe serves:

6

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Units of Measurement:
main
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
1/4 Cup Olive oil
1 Whole Fresh lemon juice
1/4 Cup beef broth

Steps

  • 1

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

  • 2

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

  • 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.

  • 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.

  • 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 / 95 ˚C

    01:00

  • 8

    Serve with the Chimichurri sauce. Enjoy!

My Notes


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