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Tapas of Short Ribs with Honey Chimichurri Sauce

Tapas of Short Ribs with Honey Chimichurri Sauce

In a mixing bowl, combine the dark honey, cilantro, Italian parsley, bell pepper, lemon, oregano, vinegar, smoked paprika, sea salt and black pepper to make the marinade. Refrigerate. Preheat oven to 350°F. Season the ribs with salt and black pepper and cut the ribs into serving portions. In a large saucepan, heat the olive oil over medium heat. Once the oil is hot, slowly sear the ribs until ... [read full recipe below]

Yield: 6 servings

Ingredients

  • 1 cup - dark honey
  • 1 - bay leaf, finely chopped
  • 1 pint - extra virgin olive oil
  • 3/4 cup - chopped white onion
  • 3 Tablespoons - garlic
  • 1 bunch - cilantro, finely chopped
  • 1/2 bunch - Italian parsley leaves, finely chopped
  • 2 Tablespoons - red bell pepper, minced
  • 1 - lemon, for juice and zest
  • 1 Tablespoon - dried oregano
  • 1/4 cup - red wine vinegar
  • 1 Tablespoon - smoked paprika
  • 1-1/2 Tablespoon - sea salt
  • 1/2 teaspoon - black pepper
  • 12 - pork short ribs
  • 1/2 cup - olive oil
  • fresh cilantro, for garnish

Directions

In a mixing bowl, combine the dark honey, cilantro, Italian parsley, bell pepper, lemon, oregano, vinegar, smoked paprika, sea salt and black pepper to make the marinade. Refrigerate. Preheat oven to 350°F. Season the ribs with salt and black pepper and cut the ribs into serving portions. In a large saucepan, heat the olive oil over medium heat. Once the oil is hot, slowly sear the ribs until they are cooked and slightly browned. Pour off the excess olive oil and add 1/2 of the marinade over the ribs. Cover the pot with foil and place the pot in the oven for 90 minutes. Remove the pot from the oven and carefully place the ribs on a large platter. Serve the ribs with bowls of the chimichurri dipping sauce and garnish with large sprigs of cilantro.