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.
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|1 Tablespoon||garlic, crushed|
|3 Teaspoon||kosher salt|
|1/2 Teaspoon||Black pepper|
|1 Rack||Argentine cut beef short ribs|
|1 Bunch||flat-leaf parsley|
|1||crushed red pepper|
|1/4 Cup||Olive oil|
|1 Whole||Fresh lemon juice|
|1/4 Cup||beef broth|
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
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
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
When ready to cook, start the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Remove the ribs from the fridge and smoke them until the reach an internal temperature of 160 degrees F (about 2-1/2 hours).
Remove ribs from grill and wrap in foil with 1/4 cup of beef broth.
1/4 Cup beef broth
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
Serve with the Chimichurri sauce. Enjoy!