Quick Asado Ribs with Crispy Potatoes
Pan-seared beef short ribs with chimichurri-inspired seasoning, served with roasted potato wedges and pan-charred tomatoes. Ready in under 30 minutes for a weeknight parrilla feast.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat ribs dry and season generously with salt and black pepper on both sides.
Step 2
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Sear ribs 2 minutes per side without moving until edges brown and crust forms, then set aside.
Step 4
In the same skillet, toss potato wedges with salt and oil, then cook over medium-high 10–12 minutes until golden, stirring occasionally.
Step 5
Push potatoes to the skillet edge, add tomato halves cut-side down, cook 2 minutes until slightly charred.
Step 6
Return ribs to skillet, pour broth and vinegar around them, scatter parsley and garlic over top, then simmer 4 minutes until sauce thickens slightly.
Step 7
Serve ribs, potatoes, and tomatoes with pan sauce spooned over the top.
Tools you’ll need
- 12-inch heavy skillet or cast-iron pan
- wooden spoon or tongs
- paper towels
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
