Argentine Asado
A traditional Argentine barbecue featuring grilled beef ribs, chorizo, and offal with chimichurri sauce. This iconic slow-grilled feast celebrates bold flavors and community gathering.
- Total time
- 120 min
- Servings
- 6
- Calories
- 580
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Remove beef short ribs from cooler 30 minutes before grilling. Pat dry with paper towels.
Step 2
Prepare chimichurri: finely chop parsley, oregano, and garlic. Whisk together with olive oil, vinegar, red pepper flakes, and salt. Set aside.
Step 3
Clean and oil grill grates thoroughly. Arrange coals in a two-zone setup: high heat on one side, cooler zone on the other.
Step 4
Season short ribs generously with coarse salt and black pepper on both sides.
Step 5
Place ribs bone-side down on hot grate. Sear 4-5 minutes until marked, then move to cooler zone.
Step 6
Cook low and slow for 45-60 minutes, turning occasionally, until meat is tender and charred. Internal temp should reach 70°C (160°F).
Step 7
During last 15 minutes, grill chorizo over medium heat, turning frequently until browned and cooked through (8-10 minutes).
Step 8
Grill offal on cooler side for 8-12 minutes until cooked through, turning once.
Step 9
Rest all grilled meats on a warm platter for 5 minutes before serving.
Step 10
Arrange grilled meats on a large wooden board. Serve chimichurri sauce on the side for drizzling.
Tools you’ll need
- charcoal or wood-fired grill
- long-handled tongs
- large cutting board
- sharp knife
- meat thermometer
- small mixing bowl
- whisk
- wooden serving board
- grill brush
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