Ingredients
- Beef short ribs 2kg
- SpinneysFOOD Organic Apple Cider Vinegar 250ml
- SpinneysFOOD Organic White Vinegar 250ml
- SpinneysFOOD Crushed Chilli 1 tsp
- SpinneysFOOD Fine Cumin ½ tbsp
- Smoked paprika 2 tbsp
- Mustard powder 1 tbsp
- SpinneysFOOD Fine White Pepper ½ tsp
- SpinneysFOOD Fine Sea Salt 1 tbsp + 1 tsp
- Garlic 2 bulbs
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 155ml
- Red chillies 2, small
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Organic Red Vinegar 2 tbsp
- SpinneysFOOD Black Pepper ½ tsp, freshly ground
Nutrition (Per serving)
- Calories 943
- Fat 54.6g
- Saturates 14.9g
- Protein 98.2g
- Carbs 9.8g
- Sugars 0.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Carolina beef short ribs with smoked garlic chimichurri
American 40 Mins Prep · 90 Mins Cook
- Place the ribs in a baking dish.
- Combine the sauce ingredients and pour it over the ribs. Cover the dish with cling film and place in the refrigerator to marinate overnight.
- To make the smoked garlic, drizzle 2 tablespoons of oil over the bulbs and season with salt. Wrap loosely in aluminium foil and place on the grill for 30 minutes before removing. Set aside to cool completely.
- Remove the short ribs from the fridge to allow them to come to room temperature. Preheat the smoker to 105ºC.
- Finely chop the red chillies and parsley and place in a medium-sized bowl. Add the remaining oil, vinegar, salt and pepper. Squeeze in the soft garlic cloves.
- Remove the ribs from the sauce and place in the smoker. Cook for 6 hours, basting with the sauce every 2 hours.
- Remove from the smoker and rest for 10 minutes before serving with the chimichurri.