Oven-roasted beef short ribs with potatoes, sweet potatoes and chimichurri

Ingredients for 4 portions

• 1.2 kgBeef short ribs, in portions
• to tasteSalt, coarse
• 4 tbspParsley, finely chopped
• 3 clovesGarlic, finely chopped
• 1 tbspOregano
• 3 mlChili flakes
• 2 tbspVinegar
• 4 tbspRapeseed oil, for the chimichurri

On the side

• 600 gPotato, in wedges
• 400 gSweet potato, in thick slices
• 2Yellow onions, in wedges
• 2 tbspRapeseed oil, for the potatoes

Method

1. Make the chimichurri: mix the parsley, garlic, oregano, chilli flakes, vinegar, oil and a pinch of salt in a jar. Leave it to stand while the meat roasts.
2. Heat the oven to 200 °C. Season the ribs with coarse salt and lay them bone side down in a large roasting tin. Cover with foil.
3. Roast the ribs for 45 minutes.
4. Meanwhile, peel and cut the potatoes and sweet potatoes, and toss them with the onions, oil and salt.
5. Remove the foil, arrange the vegetables around the meat and roast for another 45–50 minutes, turning the ribs and potatoes halfway. The meat should be tender and browned and the potatoes crisp.
6. Cut the ribs into portions between the bones and serve with the potatoes, sweet potatoes and chimichurri.

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