Beef Short Ribs with Chimichurri

Short ribs with Toro Fuego and Chimichurri

This is an awesome dish for a special occasion or alternative to a Sunday roast.

 Beef Shortribs


Serves 2


For the Short-ribs:

One beef short rib, cut in half (ask your butcher to do this)

Toro Fuego


60ml water


For the Chimichurri:

2 tbsp finely chopped parsley

100ml olive oil

2-3 garlic cloves finely chopped

2tbsp red wine vinegar

1/8 red chilli finely chopped


Recipe - Scroll to the bottom for video tutorial

For the short ribs cover each rib with Toro Fuego and a pinch of salt. Leave to marinade for a few hours, or ideally overnight.

Preheat the oven to 160 degree’s Celsius. Put the short ribs in a baking tray, add 60 ml’s of water and cover with foil.

Bake for 3 hours.

For the chimichurri mix the chopped parsley, olive oil, garlic cloves (finely chopped), the red chilli finely chopped, 2 tbsp red wine vinegar, some salt and pepper. Mix all the ingredients well – an empty jam jar is perfect for this.

Remove the foil and increase the temperature to 200 degrees. Baste the short ribs in their juices and bake for another 45 mins.





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