用料
| Dry Rib | |
| Coarsely ground black pepper | 1/2 cup |
| Firmly packed light brown sugar | 1/4 cup |
| Sweet paprika | 3 Tbs |
| Garlic powder | 1/2 tsp |
| Kosher or sea salt | 2 Tbs |
| Beef short ribs | 6 lbs |
| Beer | 2 bottles |
| Chimichurri Sauce Recipe | |
| Part 1 | |
| Peeled and chopped garlic | 6 cloves |
| Chopped white onion | 1 |
| Italian parsley, stems trimmed | 1 bunch |
| Juice from 2 lemons | |
| Crushed red pepper flakes | 1/2 tsp |
| Cayenne | 1/4 tsp |
| Part 2 | |
| Olive oil | 1/2 cup |
| Seasoning | |
| Salt | 1/2 tsp |
| Ground black pepper | 1/4 tsp |
Argentinian Braised Short Ribs的做法
Rib:
Combine the dry spices in a bowl, mixing well. Rub the ribs with the spice mixture.Kept the spiced ribs in the fridge for roughly 12-14 hours.
Preheat the oven to 300F.
Put the ribs in a Dutch oven or covered roasting pan. Pour the beer along the side of the pan until the ribs are roughly submerged in the beer (but don't pour the beer on the ribs directly).
Cook the ribs at 300F for 3 hours. The meat should fall off the bones.
Sauce:
In a food processor or blender, combine Part 1 until finely processed.Pour Part 2 in a continuous slow stream until the mixture is a smooth and thick sauce.
Transfer to a bowl and season with the salt and pepper to taste.