Short ribs with Toro Fuego and Chimichurri
One beef shortrib, cut in half (ask your butcher to do this)
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.