BBQ Short Ribs, Roasted Asparagus and Tomatoes with Hasselback Potatoes topped with Chimichurri

Ingredients for Ribs

  • 2 lbs beef short ribs
  • BBQ Sauce
  • Salt
  • Pepper
  • Garlic powder
  • Paprika
  1. Dry ribs really well with a paper towel
  2. Add ribs to a bowl
  3. Lightly coat ribs in olive oil
  4. Add your seasonings and bbq sauce and make sure ribs are fully covered
  5. Marinate the ribs in the refrigerator for at least 2-3 hours
  6. Preheat oven to 250 degrees
  7. Place the ribs on a foil lined baking tray in a single layer.
  8. Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it’s tight and steam won’t seep out.
  9. Bake on the middle rack of 3½ -4 hours.

For the Asparagus and tomatoes:

  1. Add olive oil, salt and pepper to the vegetables and toss so they’re fully coated
  2. Add to an oven safe baking dish and add to the oven while the ribs are cooking for 20 minutes until roasted well.

For the Hasselback Potatoes:

  1. Cut slits in the potato. Leaving the bottom intact. Be careful not to cut fully through or else the potatoes with fall apart
  2. Brush or spray potatoes with some olive oil and season with salt and pepper ⁣⁣
  3. Cook for 30 minutes in an air frier in 375 degrees.⁣

Ingredients For the Chimichurri

  • 1/3 cup chopped cilantro
  • 1/3 cup chopped parsley
  • 2 garlic cloves, finely chopped
  • 2 tablespoons oregano
  • 3/4 cup olive oil
  • 1/2 red wine vinegar
  • Mix all ingredients together and drizzle on top of potatoes

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