There’s nothing quite like the sound of sizzling beef filling your kitchen, transforming an ordinary evening into a culinary celebration. As I prepped for a recent dinner gathering, I found myself reaching for a beautiful rib roast that had been beckoning from my butcher’s counter. The thought of its juicy, tender meat paired with a vibrant chimichurri sauce was irresistible. This dish is not just about feeding the hungry; it’s about creating memorable moments around the table.
Whether you’re gathering family for a cozy weekend feast or impressing your friends at a barbecue, this oven-roasted beef rib roast with chimichurri sauce brings people together. The perfectly caramelized crust and succulent interior create a flavor experience worth savoring, while the chimichurri adds a refreshing twist that dances on the palate. Plus, it’s easier than it looks! Let me guide you through this delightful recipe that promises to become a staple in your culinary repertoire.
Why is Beef Rib Roast with Chimichurri special?
Juiciness: This rib roast guarantees a mouthwatering, tender bite that will have your guests raving about the flavors. Vibrant Chimichurri: The fresh herbs in the chimichurri sauce elevate the beef, adding a delightful burst of flavor with every slice. Effortless Cooking: Whether you choose the oven or barbecue method, it’s designed for cooks of any skill level, making it a stress-free centerpiece. Crowd-Pleasing: Ideal for gatherings, this dish brings everyone to the table, promising an unforgettable meal. Plus, you can easily prepare the chimichurri while the roast is resting, saving you time and effort. Want to explore more about enhancing your dinner gatherings? Check out gathering inspiration to make your next meal memorable!
Beef Rib Roast with Chimichurri Ingredients
• Get ready for a delicious feast!
For the Beef
- Standing beef rib roast (1.2-1.4kg) – The main protein that ensures a juicy roast; ask for a well-marbled cut for best flavor.
- Olive oil (1/3 cup) – Provides moisture and helps the seasoning stick well to the beef; avocado oil can be a flavorful alternative.
- Thyme leaves (1 Tbsp) – Infuses aromatic herbal notes into the meat; fresh rosemary can work as a substitute.
For the Chimichurri Sauce
- Garlic cloves, crushed (3) – Enhances the depth of flavor in the sauce; garlic powder works if you need a quick fix.
- Parsley leaves, roughly chopped (1 cup) – The vibrant herb base for chimichurri, adding freshness to the dish; cilantro can give it a different flavor if desired.
- Coriander leaves, roughly chopped (1 cup) – Complements the parsley; feel free to omit if you’re not a fan.
- Red wine vinegar (2 Tbsp) – Adds the perfect acidity to balance the richness of the beef; balsamic vinegar can also be used for a sweeter twist.
- Chilli flakes (1/2 tsp) – Provides a spicy kick to the chimichurri; adjust to taste or replace with fresh chili for more heat.
To Serve
- Lemon wedges – Brightens up each bite and enhances the dish when served; lime can be a zesty alternative for extra citrus flavor.
Now, gather these ingredients and prepare to create a show-stopping meal with your beef rib roast with chimichurri!
How to Make Beef Rib Roast with Chimichurri
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Preheat: Start by preheating your barbecue by setting all burners to 200ºC, or if using the oven, get it hot at the same temperature (180ºC for fan-forced). This ensures even cooking throughout.
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Prepare Beef: Generously rub the rib roast with half of the olive oil, then season it with thyme, salt, and pepper. This flavorful coating is crucial for a delicious crust.
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Cook:
- Oven: Place the beef on a rack over a tray and roast for 50 minutes for rare, 65 minutes for medium, and 75 minutes for well-done. Keep an eye on the internal temperature!
- BBQ: Position the beef in the center, turn off the burners directly underneath it, and cook for 80 minutes for rare, 100 minutes for medium, and 120 minutes for well-done.
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Rest: Once cooked, remove the beef from the heat and loosely cover it with foil. Let it rest for 20 minutes to allow the juices to redistribute throughout the meat.
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Make Chimichurri: While the beef is resting, blend the remaining olive oil, garlic, parsley, coriander, vinegar, and chili flakes in a food processor until you have a vibrant sauce that’s well combined.
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Serve: After resting, slice the beef and serve it alongside the chimichurri sauce and lemon wedges for a refreshing zest.
Optional: Serve with a side of roasted vegetables for a complete meal.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Beef Rib Roast with Chimichurri
Fridge: Store any leftover beef rib roast tightly wrapped in foil or an airtight container for up to 3 days to maintain flavor and moisture.
Freezer: If you have more leftovers, slice the beef and freeze it in an airtight container for up to 3 months. This way, you can enjoy the delightful flavors later!
Reheating: To reheat, gently warm slices in the oven at 150ºC until heated through, or use a skillet over low heat with a splash of broth to keep it moist.
Chimichurri Storage: Store leftover chimichurri in a sealed container in the fridge for up to a week, or freeze it in ice cube trays to easily enhance future dishes!
Beef Rib Roast with Chimichurri Variations
Feel free to make this recipe your own with these fun twists and substitutions, adding unique flavors and meeting different dietary needs!
- Dairy-Free: Swap any butter-based sides for olive oil or avocado oil drizzles to keep it light and delicious.
- Herb Twist: Instead of thyme, try using fresh rosemary for an aromatic lift that will beautifully enhance the beef’s flavor.
- Spicy Salsa: Add a kick by mixing diced jalapeños into the chimichurri to create a zesty sauce that keeps your taste buds dancing.
- Citrus Zing: Incorporate lemon zest into the chimichurri for a refreshing brightness that elevates the dish and complements the beef.
- BBQ Boldness: Marinate the rib roast in a mixture of BBQ sauce and a touch of honey for a sweet, smoky flavor before cooking.
- Vegan-Friendly: Substitute the beef with a hearty portobello mushroom cap, seasoned similarly, for a savory plant-based alternative.
- Grain-Free: Serve this dish alongside a quinoa or cauliflower rice salad, loading it with fresh vegetables for a satisfying side.
- Balsamic Twist: Use balsamic vinegar in the chimichurri instead of red wine vinegar for a deeper sweetness that pairs well with the earthy flavors of the beef.
Enhancing your beef rib roast with chimichurri has never been more exciting when you incorporate these delightful variations! Enjoy exploring new flavors!
What to Serve with Beef Rib Roast with Chimichurri?
Enhance your meal experience with delightful pairings that complement the rich flavors of this show-stopping rib roast.
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Creamy Mashed Potatoes: The silky texture of mashed potatoes enriches your plate, soaking up the delectable juices from the beef.
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Roasted Seasonal Vegetables: A colorful mix of carrots, bell peppers, and zucchini brings vibrant freshness that balances the hearty dish. They add lovely caramelization and natural sweetness.
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Citrus Fennel Salad: This bright salad adds a crunchy texture and zesty flavor, perfectly cutting through the richness of the roast. The fennel’s anise notes work wonders with the chimichurri sauce.
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Grilled Asparagus: Lightly charred asparagus keeps a delightful crispness and earthy flavor that pairs beautifully with both the beef and chimichurri.
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Garlic Bread: Golden, fragrant garlic bread is perfect for sopping up any extra chimichurri sauce and adds a delightful crunch to the meal.
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Vibrant Coleslaw: A tangy slaw brings a refreshing crunch and bright acidity that perfectly complements the savory notes of the roast.
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Red Wine: A glass of bold red wine lends depth and richness, enhancing every bite of the beef. A Cabernet Sauvignon would be a fantastic choice!
Consider pairing these sides and drinks for a truly unforgettable dining experience. Happy cooking!
Expert Tips for Beef Rib Roast with Chimichurri
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Choose Quality Meat: Select a well-marbled standing beef rib roast from your butcher to ensure maximum flavor and tenderness.
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Monitor Temperature: Use a meat thermometer to achieve your desired doneness; aim for 50ºC for rare, 60ºC for medium, and 70ºC for well-done.
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Resting is Key: After cooking, always let the beef rib roast rest for 20 minutes covered with foil to let juices redistribute, keeping the meat succulent.
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Chimichurri Consistency: Blend the chimichurri sauce just enough to combine the ingredients while maintaining some texture; a smooth sauce may lack the vibrant flavor burst.
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Heat Management: If using a barbecue, remember to leave the lid closed while cooking to maintain consistent heat and smoke infusion for enhanced flavor.
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Experiment with Herbs: Feel free to adjust chimichurri herbs; try adding fresh oregano or swapping parsley for cilantro for a unique flavor twist!
Make Ahead Options
These Beef Rib Roast with Chimichurri are perfect for meal prep enthusiasts! You can season the rib roast up to 24 hours in advance by rubbing it with half of the olive oil, thyme, salt, and pepper, then refrigerate it to let the flavors meld. The chimichurri sauce can also be made ahead—whip it up and store it in an airtight container in the refrigerator for up to 3 days. To maintain quality, keep the beef tightly wrapped and ensure the chimichurri is well-sealed to prevent browning. When you’re ready to roast, simply take the beef out of the fridge, cook as instructed, and enjoy your delicious meal with minimal effort!
Beef Rib Roast with Chimichurri Sauce Recipe FAQs
What kind of beef rib roast should I choose?
Absolutely! When selecting a beef rib roast, it’s essential to ask your butcher for a well-marbled cut. Look for a roast that has a good amount of intramuscular fat, as this will ensure the meat is tender and flavorful. A prime or choice grade rib roast is typically the best choice for this recipe.
How should I store leftovers from the beef rib roast?
Store any leftover beef rib roast tightly wrapped in foil or an airtight container in the refrigerator for up to 3 days. This will help maintain the moisture and flavors. For longer storage, consider slicing the beef and freezing it, ensuring it’s in an airtight container. Properly wrapped, it can last up to 3 months in the freezer without losing quality.
Can I freeze the chimichurri sauce?
Certainly! Chimichurri sauce can be frozen to preserve its vibrant flavors. I recommend pouring the sauce into ice cube trays and freezing them. Once solid, transfer the cubes into a zip-top bag or airtight container, and they’ll keep well for several months. Just thaw a cube when you need a burst of flavor for another dish!
What should I do if my beef rib roast is overcooked?
If you find your beef rib roast has been overcooked, don’t worry! One solution is to slice the roast thinly, which can make tougher pieces easier to eat. Additionally, serve it with extra chimichurri sauce on the side; the freshness and acidity can help enhance the dish. Another trick is to reheat in a broth or sauce to add moisture back in.
Is chimichurri sauce safe for my pets?
While many ingredients in chimichurri are safe, like parsley, garlic can be toxic to dogs and cats in larger quantities. It’s best to avoid offering chimichurri sauce to pets. When preparing for a gathering that includes pets, consider setting aside plain beef without seasoning for them, ensuring they can enjoy a special treat too!
What if I cannot find coriander for the chimichurri?
Not a problem at all! If coriander isn’t available or you’re not a fan, you can simply omit it from the recipe. The chimichurri will still be delicious with just parsley and the other ingredients. If you want an extra kick of flavor, try adding a bit of fresh oregano or a pinch of extra chili flakes!
Beef Rib Roast with Chimichurri for Irresistible Flavor Bliss
Ingredients
Equipment
Method
- Preheat your barbecue by setting all burners to 200ºC, or if using the oven, preheat to 180ºC for fan-forced.
- Generously rub the rib roast with half of the olive oil, then season it with thyme, salt, and pepper.
- Place the beef on a rack over a tray and roast for 50 minutes for rare, 65 minutes for medium, and 75 minutes for well-done.
- For BBQ, position the beef in the center and cook for 80 minutes for rare, 100 minutes for medium, and 120 minutes for well-done.
- Once cooked, remove the beef from heat and cover loosely with foil. Let it rest for 20 minutes.
- Blend remaining olive oil, garlic, parsley, coriander, vinegar, and chili flakes in a food processor until well combined.
- Slice the beef and serve alongside chimichurri sauce and lemon wedges.