Prep time: 30 minutes
Cooking time: 3 hours precooking and 30 minutes roasting
16 beef ribs, cut lengthways with individual bones and frenched
4 x 300g Scotch fillet
5 packets Continental Chilli Con Carne recipe bases
150ml Worcestershire sauce
30ml olive oil
2 cloves garlic
1 bunch parsley
1 bunch oregano
¼ bunch basil leaves
Juice of ½ lemon
1 tsp cumin
½ long red chilli
1 tbsp red wine vinegar, more to taste
100ml olive oil to bind
Salt and pepper to taste
For the chimichurri, blend all ingredients together and season, adjusting the flavours until satisfied with the taste. Let it marinate for as long as possible.
To prepare the ribs, place in pot and cover with water. Boil the ribs until meat is tender, remove from pot, cool to room temperature.
Preheat the oven to 200˚C.
Mix together all other ingredients to make a paste and rub over ribs to marinate.
Place the marinated ribs on a roasting tray and place them in the oven for 40 mins until ribs are brown and crisp.
Serve the ribs with lashings of chimichurri, salad and rice.