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Short Ribs with Honey Chimichurri Sauce

"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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Short Ribs with Honey Chimichurri Sauce

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,037 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Short Ribs with Honey Chimichurri Sauce

12 short ribs

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Parsley + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Parsley + oreganotop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,184 recipes

    Shared aroma: estragole (anise, licorice).

  5. Garlic + oreganotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (honey, olive, garlic, parsley, pepper, lemon, oregano):

  1. Tomatobetter flavor fit
  2. Eggplantbetter flavor fit
  3. Spinachbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against honey, olive, garlic, parsley, pepper, lemon, oregano. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).