Welcome to the new Carlton Farms website!
Welcome to the new Carlton Farms website!
These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon.
Our pairing suggestion:
Chilean Cabernet Sauvignon often has a delicate herbal note, which echoes the herbal marinade for these flavorful steaks.
Preheat oven to 250ºF.
Line a 9×13 baking pan with foil. Place ribs in the pan. Season with salt and pepper on all sides. Cover pan with foil and bake 2 hours.
To make the sauce, add the canola oil to a saucepan over medium heat. Saute onions until translucent. Add garlic, until fragrant, about a minute.
Add the remainder of the sauce ingredients and stir well to combine. Bring to a simmer turn heat down to low. Allow to lightly simmer, covered, for 20 to 30 minutes.
Transfer sauce to a blender and whirl until smooth. Reserve some sauce for glazing the ribs. Bottle and refrigerate the remainder of the sauce to serve with the ribs at the table.
After the ribs have cooked for two hours, remove the foil, turn the ribs over and brush with the barbecue sauce. Cover with foil again and return to the oven. Continue turning and glazing the ribs every 30 minutes or so until the meat is tender, about 2 more hours (for a cooking time of 4 hours total).
Heat your outdoor grill or grill pan to medium. Coat your ribs one final time with sauce, then grill on both sides until nice grill marks are achieved (being careful not to burn your sauce), a few minutes per side.
Serve with barbecue sauce on the side.
