Argentinian Short Ribs Of Beef With Chimichurri Sauce Recipe

• 6 x cloves garlic
• 1 x white onion, finely minced
• 2 bn Italian parsley, stems trimmed
• 2 lrg lemons juice of
• 1/2 tsp chili flakes
• 1/4 tsp cayenne
• 1/2 c. extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly grnd black pepper
• 1/2 c. coarsely grnd black pepper
• 1/4 c. light brown sugar
• 1/4 c. paprika
• 2 Tbsp. coarse salt
• 6 lb beef ribs trimmed
• 2 bot beer roasting pan

1. Preheat oven to 275 F.
2. In a food processor, blend garlic and onion.
3. With motor running, add in parsley, lemon juice, chili flakes and cayenne.
4. As mix starts to become chunky, add in oil in a steady stream.
5. Continue to process till relatively smooth and thick.
6. Using rubber spatula, scrape mix into a bowl.
7. Add in salt and pepper.
8. Set aside.
9. In a small bowl, combine pepper, brown sugar, paprika and salt; mix together thoroughly.
10. Rub beef ribs with spice.
11. Place in roasting pan.
12. Pour beer around beef; cover pan with foil.
13. Bake in preheated oven for three hrs.
14. Cut into individual rib portions.
15. Preheat barbecue or possibly grill to medium-high.
16. Grill ribs for five min or possibly till crusty and tender.
17. Serve with chimichurri sauce.
18. Yield: 4 to 6 servings

garlic, white onion, italian parsley, lemons juice, chili flakes, cayenne, extra virgin olive oil, salt, freshly grnd black pepper, black pepper, light brown sugar, paprika, coarse salt, beef, beer roasting pan

Taken from cookeatshare.com/recipes/argentinian-short-ribs-of-beef-with-chimichurri-sauce-69343 (may not work)