Chimichurri Short Ribs

#Chimichurri #ShortRibs #GrillRecipe #Braai #BBQ

Chimichurri Short Ribs on the Braai

This recipe for Chimichurri Short Ribs is a delicious way to enjoy succulent ribs on the braai. The marinade is a mixture of herbs, garlic, and spices, and is perfect for adding a unique flavor to the ribs. The ribs are cooked over a hot fire, resulting in a crispy exterior and juicy meat. Enjoy these ribs with a side of grilled vegetables or a salad for a complete meal.


  • 2kg short ribs
  • 2 tablespoons olive oil
  • 1/4 cup minced garlic
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh thyme
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


  1. In a bowl, combine the olive oil, garlic, parsley, oregano, thyme, red wine vinegar, cayenne pepper, smoked paprika, sea salt, and black pepper. Mix until well combined.
  2. Place the short ribs in a large resealable bag, and pour the marinade over them. Seal the bag and marinate for at least 4 hours, or up to overnight.
  3. Heat the braai to a medium-high heat (about 180°C).
  4. Place the short ribs on the braai, and cook for 10-12 minutes, flipping once, until the ribs are cooked through and have nice grill marks.
  5. When the ribs are done, remove them from the braai and let them rest for 5 minutes.
  6. Slice the ribs into individual pieces.
  7. Serve the short ribs with your favorite sides, such as grilled vegetables or a salad.
  8. Enjoy!
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