Steps

• Step 1

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

  Ingredients

  • 1 Tablespoon garlic, crushed

  • 2  balsamic vinegar

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

• Step 2

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

  Ingredients

  • 1 Rack Argentine cut beef short ribs

• Step 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.

  Ingredients

  • 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

• Step 4

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

• Step 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).

• Step 6

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

  Ingredients

  • 1/4 Cup beef broth

• Step 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.

  01:00

  203 ˚F / 95 ˚C

• Step 8

  Serve with the Chimichurri sauce. Enjoy!