Beef Short Ribs with Chimichurri Sauce Recipe

Ingredients

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
½ 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

Preparation

1. Remove excess fat and membrane from the meat by cutting slits into it or trimming excess fat off the meat. Next, generously sprinkle brisket seasoning on all sides of the meat. Season the brisket on all sides.
2. Put your pellet grill in SMOKE mode and fill the hopper with apple wood pellets. Then, warm it to 250°F.
3. Ribs should be cooked for an hour on the top cooking rack after being preheated.
4. Fill a food-safe spray bottle with water, apple cider vinegar, Worcestershire sauce, and spicy sauce. Shake to blend.
   HOT TIP – Want to give your rib spritz even more flavour? Replace water with apple juice or beef stock.
5. Spray the meat one more after an hour, then every hour for four hours. After 4 hours, place the temperature probe into the meat’s thickest section.
   HOT TIP – It is easier to insert the temperature probe if you wait until the meat separates from the bone.
6. Keep cooking until the internal temperature reaches a range of 165°F to 180°F or until the outer layer forms a solid crust. Once achieved, take it off the heat source.
7. Spray the rib spritz over a sheet of butcher paper that has been laid out several times. After that, wrap the ribs in the paper with the bone facing up so that the meat can soak up the fluids.
8. Return the ribs to the smoker and continue cooking until the internal temperature reaches 202°F.
9. Take the ribs off the grill and transfer them to a cooler, ensuring that the butcher paper remains wrapped around them. Cover the ribs with a towel and allow the meat to rest for 2 hours
   HOT TIP – Allowing your meat to rest for the required amount of time enables the redistribution of juices, maintaining moisture for tender meat. The internal temperature will increase by 10 to 15 degrees further until it reaches equilibrium, at which point it will start to decline.
10. Chop the parsley, shallot and lime.

11. Combine parsley, shallot, olive oil, red wine vinegar, red pepper flakes, minced garlic, salt, pepper, and lime juice in a medium-sized bowl. Let the mixture sit for one hour, allowing the flavours to meld together.

12. Remove the meat from the cooler, slice it and drizzle some chimichurri sauce on top after it has rested for two hours.