Argentinian Asado
Experience the bold, smoky flavors of Argentinian Asado, a traditional South American grilling masterpiece that's perfect for gatherings or indulging in a hearty feast. This recipe highlights succulent beef short ribs seasoned with a fragrant blend of coarse sea salt, garlic, fresh rosemary, and a hint of red wine vinegar, all slow-cooked to perfection over a wood or charcoal grill. The low-and-slow grilling method ensures tender, juicy ribs infused with authentic smoky goodness. For an extra punch, a sprinkle of red pepper flakes adds a touch of heat. Serve this iconic dish with chimichurri sauce and grilled vegetables for a true taste of Argentina. Ideal for BBQ enthusiasts and meat lovers alike, Argentinian Asado brings the spirit of outdoor cooking to your table.
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Recipe Information
Ingredients
- 2 kg Beef short ribs
- 2 tbsp Coarse sea salt
- 1 tsp Ground black pepper
- 2 tbsp Olive oil
- 4 units Garlic cloves, minced
- 2 tbsp Fresh rosemary leaves, chopped
- 1 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- 0.5 tsp Red pepper flakes
Instructions
Start by preheating your grill. Ideally, you should use a wood fire grill for authentic flavor, but a regular charcoal grill will also suffice. Allow the logs or charcoal to burn down until they create a medium to low heat.
While the grill is heating up, prepare the meat rub by mixing the coarse sea salt, ground black pepper, minced garlic, chopped rosemary, red wine vinegar, lemon juice, and olive oil in a bowl. This mixture will enhance the flavor of the meat when grilled.
Rub the mixture generously over the beef short ribs, ensuring that the spices and herbs coat all sides of the ribs evenly.
Let the marinated beef ribs rest at room temperature for about 20 minutes, allowing the flavors to penetrate the meat.
Once the grill is ready, place the ribs bone-side down on the cooler side of the grill to begin a slow cook, maintaining a low, indirect heat.
Cover the grill, leaving a small vent open for airflow, and let the ribs grill slowly for approximately 2.5 to 3 hours. This slow cooking process is crucial for tender, flavorful meat.
Check the ribs occasionally, turning them every half hour or so, to ensure that they cook evenly and do not char.
For additional flavor, sprinkle a pinch of red pepper flakes about halfway through the grilling process.
After the ribs have cooked to tenderness and gained a deep, smoky flavor, remove them from the grill and let them rest on a cutting board for about 10 minutes before slicing.
Serve the delicious Asado with traditional accompaniments like chimichurri sauce, grilled vegetables, or a fresh salad.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 2157 mg | 94% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
