ARGENTINIAN-STYLE BBQ BEEF SHORT RIBS

TRADITIONAL ARGENTINIAN GRILLING IS PURELY SIMPLE, BASIC SEASONINGS THAT LET THE NATURAL FLAVORS OF MEAT STEP UP THE PLATE, AND A NATURAL WOOD FIRE. THE RESULTS ARE EPIC.
INGREDIENTS

1 RACK BEEF SHORT RIBS, ARGENTINE CUT
1 TBSP. GARLIC, CRUSHED
2 TBSP. BALSAMIC VINEGAR
1 TSP. KOSHER SALT
1/2 TSP. BLACK PEPPER
CHIMICHURRI SAUCE:
1 BUNCH FLAT LEAF PARSLEY
1 TSP. CUMIN
1 TSP. CRUSHED RED PEPPER
2 TSP. KOSHER SALT
2 TBSP. BALSAMIC VINEGAR
1/4 CUP OLIVE OIL
1 LEMON, JUICED
PREPARATION
To begin, combine the garlic, vinegar, salt, and pepper to make a paste.

Spread the paste over the ribs and refrigerate for 1 hour. While the ribs are marinating, make the Chimichurri sauce.

Chimichurri Sauce: In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice. Slowly add the olive oil; this should make a thick sauce. Refrigerate while ribs cook.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Remove the ribs from the fridge and smoke them until the reach an internal temperature of 160 degrees F (about 2-1/2 hours).

Remove ribs from grill and wrap in foil with 1/4 cup of beef broth.

Take back to grill to finish cooking until it reaches an internal temperature of 203 degrees (about 2 hours longer), or until falling of the bone.

Serve with the Chimichurri sauce. Enjoy!