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Name: Traeger Argentinian Style Beef Short Ribs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 rack beef short ribs Argentinian cut; 1 T garlic, crushed; 2 T balsamic vinegar; 1 t Kosher salt; 1/2 t Black Pepper; Chimichurri sauce; 1 bunch flat leaf parsley; 1 t cumin; 1 t crushed red pepper; 2 t Kosher salt; 2 T balsamic cinegar; 1/4 C olive oil; 1 juice from 1 lemon

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INGREDIENTS

1 rack beef short ribs ; Argentinian cut
1 T garlic, crushed
2 T balsamic vinegar
1 t Kosher salt
1/2 t Black Pepper
Chimichurri sauce
1 bunch flat leaf parsley
1 t cumin
1 t crushed red pepper
2 t Kosher salt
2 T balsamic cinegar
1/4 C olive oil
1 juice from 1 lemon

Serving

INSTRUCTIONS

To begin, combine the garlic, vinegar, salt, and pepper (making a paste).

Spread the paste over the rib pieces and refrigerate for 1 hour.

While the ribs are marinating, make the Chimichurri sauce. In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice.

Then slowly add the olive oil; this should make a thick sauce.

Refrigerate the mixture while the ribs are cooking.

When ready to cook start the Traeger on Smoke, with the lid open until the fire is established (4 to 5 minutes).

Set the temperature to 225°F and preheat, lid closed (10 to 15 minutes).

Remove the ribs from the fridge and smoke them for 1 hour.

After 1 hour turn the temperature to 300 and continue to cook an additional 3- 3 ½ more hours, or until they are fork tender.

Serve with the Chimichurri sauce. Enjoy!

NOTES

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Traeger Argentinian Style Beef Short Ribs

1 rack beef short ribs Argentinian cut
1 T garlic, crushed
2 T balsamic vinegar
1 t Kosher salt
1/2 t Black Pepper
 Chimichurri sauce
1 bunch flat leaf parsley
1 t cumin
1 t crushed red pepper
2 t Kosher salt
2 T balsamic cinegar
1/4 C olive oil
1 juice from 1 lemon

To begin, combine the garlic, vinegar, salt, and pepper (making a paste). 
Spread the paste over the rib pieces and refrigerate for 1 hour. 
While the ribs are marinating, make the Chimichurri sauce. In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice. 
Then slowly add the olive oil; this should make a thick sauce. 
Refrigerate the mixture while the ribs are cooking.

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

Remove the ribs from the fridge and smoke them for 1 hour. 
After 1 hour turn the temperature to 300 and continue to cook an additional 3- 3 ½ more hours, or until they are fork tender. 
Serve with the Chimichurri sauce. Enjoy!

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 1 Servings

Calories: 163
Calories from Fat: 135 (83%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 501.5mg		17 %
Potassium 465.8mg		12 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 4g	16 %
	Sugars, other 4.2g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 163

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