Beef Short Ribs with Chimichurri Sauce Recipe


Experience a Latin-inspired delight with our Beef Short Ribs accompanied by Chimichurri Sauce.These smoky and succulent ribs are enhanced by a delightful blend of tangy and spicy sauces, perfectly complementing the beef flavour. Pair them with our delectable Chimichurri sauce, infused with fresh herbs, for an exquisite dining experience.

About the cut: The brisket, chuck, or plate of a cow’s rib cage is where beef short ribs are cut, often with a single rib bone and meat on one side. Short ribs are perfect for low and slow cooking methods that help release flavour and produce optimum tenderness because they are rather tough and have a high-fat content.

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

Print Recipes > Smoked Beef > Beef Short Ribs with Chimichurri Sauce


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


  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 TIPWant 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 TIPIt 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 TIPAllowing 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.

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