The next time you’re craving an epic beef sandwich with melty cheese, make sure to save my Beef Rib Sandwich recipe. This South American-inspired masterpiece is a shoutout to my buddy @salvalacocina. Salvador truly knows how to cook some killer beef plate ribs over an open flame.
This easy recipe is all about meat that’s first seared over a hot flame. Next, it’s about a slow cook in foil that leaves the meat fall-off-the-bone tender. It’s so seriously good that you’ll wonder how you’ve gone this long without trying it. And just when you think it can’t get better, we’re hitting the beef with a punchy, zesty chimichurri sauce. If you’ve never tried this sauce, now’s the time. It levels up every freakin’ delicious bite of beef.
Table of Contents
Why You’ll Love This Beef Rib Sandwich
Beef ribs rubbed down with seasonings and then seared over an open flame is my idea of foodie perfection. This method locks in that smoky crust you just can’t get any other way. After a slow cook in foil, the browned ribs become so tender the meat practically falls off the bone. Then comes your favorite melty cheese and a vibrant, tangy homemade chimichurri. This combo guarantees you’ll have to hold yourself back from wolfing down the whole thing in two seconds.
Did I need to mention that this recipe is a total crowd-pleaser? Whether you’re throwing down at a backyard BBQ or just making dinner for the fam, everyone’s gonna be raving. Plus, with all that slow cooking, you’ve got plenty of time to kick back and enjoy the process.
If beef sandwiches are your jam, check out Beef McRib Sandwich, Beer Braised Beef Melt, and Beef Melt. Or if you’re just in the mood for ribs only, you’ve got options: Braised Beef Short Ribs, Grilled Beef Short Ribs, and Smoked Garlic Jalapeño Beef Ribs.
Pro-tip for the best chimichurri
For the best results, make your chimichurri a day ahead. Let those garlic cloves and red wine vinegar marinate in the olive oil overnight. Trust me, the next day, that sauce will explode with intense herbaceous garlic flavor.
If you happen to fall hard for the taste of chimichurri, fear not, for these Best Chimichurri Recipes will keep the magic going.
Ingredients Round-Up
- Beef Rib – Grab a whole beef plate rib, my garlic herb rub, kosher salt, black pepper, garlic powder, and some neutral oil like canola.
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- Chimichurri – This sauce comes together with some parsley, red wine vinegar, minced garlic cloves, red chili flakes, olive oil, and a pinch of salt.
- Sandwich – You’ll need some sandwich bread (French baguette is my fave) and some melted cheese. I went with Muenster, but you can go with Gouda, cheddar, swiss, or whatever you like.
Let’s get to it now that we have the grocery store list locked and loaded. If you can’t wait to dive in, skip straight to the full recipe card. Or grab your beer and hang with me for the easy step-by-step breakdown.
How to Make the Beef Rib Sandwich
To start, the night before, mix all your chimichurri ingredients in a bowl or mason jar. Cover and let the parsley, garlic, red wine vinegar, red chili flakes, and olive oil mingle.
The next day, about 2 hours before it’s suppertime, you’ll want to preheat your grill to medium-high heat (about 400 degrees F). Once it’s hot, sear the beef ribs over direct flames. Note: I did this before seasoning the beef!
You want a good crust on all sides, so give it a few minutes per side until it’s golden brown and those beautiful browned bits start to form at the top of the beef ribs. After searing, pull the ribs off and lay them down on some foil. I double layered the foil to ensure the beef would be well wrapped.
Now, slather the ribs in neutral oil and sprinkle beef with plenty of salt, black pepper, garlic powder, and that garlic herb rub.
Wrap them up tightly in foil, and put them back on the grill at a lower temperature for slow cooking—around 45 to 60 minutes per side, until you hit an internal temp of at least 165 degrees F.
Once your ribs are fork-tender and that fat has been rendered beautifully, go ahead and let them rest for about 15 minutes. This is key to getting that juicy, succulent meat.
Finally, assemble the sandwich. You can discard bones or add a whole beef rib to some toasted sandwich bread, along with your melted cheese and a generous amount of chimichurri.
What to Serve with the Beef Rib Sandwich
A beef rib sandwich like this deserves some tasty sides that can stand up to all that flavor. You can’t go wrong with crispy onion rings or some homemade fries. If you’re feeling fancy, go for a side of roasted vegetables or take a large handful of arugula, add some blue cheese crumbles, and then a drizzle of balsamic glaze. And don’t forget the beer. A cold, crisp lager is the perfect pairing.
Leftovers & Reheating Instructions
Got leftovers? Lucky you! Store any leftover beef rib meat in an airtight container in the fridge for up to three days. When you’re ready to reheat, you can use the grill or your stove top. Add the beef to a large skillet with a bit of beef broth or water, and then warm over medium heat until it’s hot and tender. Toast the bread slices separately, melt some cheese, and then assemble your sandwich again for round two.
More Beef Ribs
FAQS for the Beef Rib Sandwich
Yes, you can! Just sear the ribs in a heavy pot or large dutch oven on the stove top first, then transfer them to a preheated oven at 300 degrees F for slow cooking.
While any cheese works, sharp cheeses like Vermont cheddar or even blue cheese can really enhance the beef’s rich flavor. Melt some on the top of the beef ribs for that ooey-gooey goodness.
I’d never say no to adding some caramelized onions to the beef rib sandwich. They bring a sweet, rich depth that takes the sandwich to another level.
Here’s how to do it: Take one cup onions, sliced, and toss them in a hot cast iron pan with a little olive oil or butter, and cook them low and slow. Stir occasionally until they’re golden and softened—usually takes at least 20-30 minutes. If you want to really level up, hit them with a splash of balsamic vinegar or a pinch of brown sugar toward the end for that extra caramelization.
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Beef Rib Sandwich
Ingredients
Beef Rib:
- 1 Whole Beef Plate Rib
- ½ cup Garlic Herb Rub
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- Neutral Oil as needed
Chimichurri:
- ½ cup Parsley chopped
- ¼ cup Red Wine Vinegar
- 4-6 Garlic Cloves minced
- 1 tbsp Red Chili Flakes
- Olive Oil to desired consistency
- Salt to taste
Sandwich:
- Sandwich Bread
- Melted Cheese
Instructions
- Add all the ingredients for the chimichurri to a bowl and mix together. Set to the side.
- Preheat the grill to high heat direct cooking (around 400F).
- Sear off the beef rib over the flames to get a great crust on all sides.
- Pull off and lay down on foil. Slather in oil and season generously in salt, pepper, garlic powder and my Garlic Herb rub.
- Wrap tightly in foil and place back on the grill to cook at a medium low heat for 45-60 minutes per side or until the beef rib is at least 165F internal. Once done, pull the ribs off and let rest for 15 minutes.
- Add a whole beef rib to some sandwich bread along with melted cheese and chimichurri. Serve and enjoy!
Notes
Pro-tip for the best chimichurri
For the best results, make your chimichurri a day ahead. Let those garlic cloves and red wine vinegar marinate in the olive oil overnight. Trust me, the next day, that sauce will explode with intense herbaceous flavor.Nutrition
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