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  • The Australian Women’s Weekly Food

    SECRET ingredient

    Mar 29, 2021 5 minutes

    BEEF SHORT RIBS WITH CHIMICHURRI

    PREP + COOK TIME 2 HOURS 15 MINUTES (+ STANDING) SERVES 8

    3kg beef short ribs, cut crossways into 5cm strips
    2 tablespoons Kikkoman Soy Sauce
    2 tablespoons coarsely torn fresh flat–leaf parsley

    CHIMICHURRI

    2 tablespoons red wine vinegar
    ½ cup (125ml) extra virgin olive oil
    4 cloves garlic, chopped finely
    ½ teaspoon dried chilli flakes
    2 teaspoons Kikkoman Soy Sauce
    2 cups loosely packed fresh flat–leaf parsley leaves
    2 tablespoons fresh oregano leaves

    1 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 180°C, or follow manufacturer’s instructions.

    Rub ribs with soy sauce and season with black pepper. Place ribs in a large ovenproof dish. Place dish on barbecue; turn burners off underneath dish, leaving other burners on low. Cook in covered barbecue for

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