Slow-Roasted Short Ribs with Chimichurri

Name: Långstekta högrevsspjäll med chimichurri
Total time: 240 min
Yield: 6

Prep time: 240 minServes: 6

Pairs with

Short ribs falling off the bone with fresh chimichurri — full-bodied red with ripe tannins, nothing else does this justice.

Ingredients

1.5kg bone-in short ribs
Salt, black pepper
2 tbsp olive oil
2 yellow onions, in wedges
4 garlic cloves
400ml red wine
400ml beef stock
2 tbsp tomato paste
Thyme, bay leaves
Chimichurri: parsley, oregano, garlic, red wine vinegar, olive oil, chilli flakes

11. Season the ribs generously with salt and pepper. Brown in olive oil on all sides.
22. Sauté onion and garlic. Stir in tomato paste.
33. Pour in wine and stock. Add herbs. Return the ribs.
44. Cover with foil. Braise at 150°C for 3.5–4 hours until the meat falls from the bone.
55. Chimichurri: Chop parsley, oregano and garlic. Mix with vinegar, olive oil and chilli.
66. Serve the ribs with chimichurri and reduced pan juices.