Slow-Cooked Beef Ribs with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender Brazilian-style slow-cooked beef ribs paired with a vibrant, herbaceous chimichurri sauce that adds brightness and a touch of heat. This Brazilian-inspired beef recipe, ready in about 195 minutes, pairs beef ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 180 min Serves 6 Brazilian cuisine 700 cal/serving

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Ingredients

3 pounds beef ribs
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 cup water

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Instructions

Step 1: Preheat oven to 300°F. Season 3 pounds of beef ribs generously with 1 tablespoon kosher salt and 1 teaspoon black pepper.
Step 2: Heat 2 tablespoons olive oil in a large oven-safe pan over medium-high heat. Sear the ribs on all sides until browned, about 4-5 minutes per side.
Step 3: Add 1 cup water to the pan and cover tightly with foil. Place in the oven and slow-cook for 3 hours until ribs are tender and easily pull apart.
Step 4: While ribs cook, prepare chimichurri sauce by mixing 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 3 minced garlic cloves, 3 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, and 2 tablespoons olive oil in a bowl.
Step 5: Remove ribs from oven, let rest for 10 minutes, then serve topped with 3 tablespoons of the chimichurri sauce for a fresh and spicy finish.