Short Ribs with Honey Chimichurri Sauce

Short Ribs with Honey Chimichurri Sauce

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"Explore the versatility of honey with this delicious chimichurri sauce. Using a darker varietal of honey helps this sweet sauce stand up to the rib meat perfectly."
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servings 1526 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1526 kcal
  • 76%
  • Fat:
  • 130.7 g
  • 201%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1448 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a mixing bowl, combine the dark honey, cilantro, Italian parsley, bell pepper, lemon, oregano, vinegar, smoked paprika, sea salt and black pepper to make the marinade. Refrigerate.
  2. Preheat oven to 350 degrees F. Season the ribs with salt and black pepper and cut the ribs into serving portions. In a large saucepan, heat the olive oil over medium heat. Once the oil is hot, slowly sear the ribs until they are cooked and slightly browned. Pour off the excess olive oil and add 1/2 of the marinade over the ribs.
  3. Cover the pot with foil and place the pot in the oven for 90 minutes. Remove the pot from the oven and carefully place the ribs on a large platter. Serve the ribs with bowls of the chimichurri dipping sauce and garnish with large sprigs of cilantro.


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Wow! These were great. Will definitely be making this again.

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