Beef Short Ribs With Chimichurri Sauce

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8:20 - Prep 0:20 / Cook 8:00

Take your taste buds on a Latin-inspired trip complements of our Beef Short Ribs with Chimichurri Sauce. Tangy Worcestershire and hot sauce set off the rich, beefy flavor of the smoked ribs while fresh herbs, red pepper flakes and red wine vinegar in the chimichurri sauce add bold flavor and brightness.    

About the cut: Beef short ribs are cut from the brisket, chuck or plate of a cow's rib cage, usually with a single rib bone and meat on one side. Relatively tough with a high fat content, short ribs are ideal for low and slow cooking methods that help unlock flavor and achieve maximum tenderness.

We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your grill or smoker.

6 Servings


Short Ribs
  • 2-3 beef short rib racks, bone-in
  • > brisket seasoning with heavy salt & pepper
Rib Spritz
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
Chimichurri Sauce
  • 2 cups chopped parsley
  • 1 shallot, chopped
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon red pepper flakes
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • > juice from 1 lime
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Step 1 Of 12
1. Trim excess fat and remove the membrane or cut slits into the meat, then generously coat all sides with brisket seasoning.
2. Fill the hopper with apple wood pellets and preheat your pellet grill to 250°F in SMOKE mode.
3. Once preheated, place ribs on the upper cooking rack and cook for 1 hour.
4. Add apple cider vinegar, water, Worcestershire sauce and hot sauce to a food-safe spray bottle and shake to combine.
Hot TipWant to add even more flavor to your rib spritz? Use beef stock or apple juice instead of water.
5. After an hour, spritz the meat, repeating once every hour over the course of 4 hours. After 4 hours, insert the temp probe into the thickest part of the meat.
Hot TipWaiting for the meat to recede from the bone gives you better access to insert the temp probe.
6. Continue to cook until the internal temperature reaches 165°F to 180°F or the bark is set; then remove from heat.
7. Lay out a sheet of butcher paper and spray it a few times with the rib spritz. Then, wrap the ribs in the paper, bone side up, allowing the meat to sit in the juices.
8. Place the ribs back on the smoker and cook until the internal temperature reaches 202°F.
9. Remove ribs from grill and place in a cooler with butcher paper still intact. Cover with a towel and let the meat rest for 2 hours.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
10. Chop the parsley, shallot and lime.
11. In a medium-size bowl, add parsley, shallot, olive oil, red wine vinegar, red pepper flakes, minced garlic, salt, pepper and lime juice. Set aside for 1 hour.
12. After the meat has rested for 2 hours, remove from the cooler, slice and top with chimichurri sauce.
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