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
- 3 kg beef short ribs (costillas)
- 6 links chorizo sausage
- 400 g beef offal (sweetbreads, kidney)
- 2 tablespoons coarse sea salt
- 1 teaspoon black pepper
- 1 cup fresh parsley
- ¼ cup fresh oregano
- 4 cloves garlic cloves
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
Instructions
- 1
Remove beef short ribs from cooler 30 minutes before grilling. Pat dry with paper towels.
- 2
Prepare chimichurri: finely chop parsley, oregano, and garlic. Whisk together with olive oil, vinegar, red pepper flakes, and salt. Set aside.
- 3
Clean and oil grill grates thoroughly. Arrange coals in a two-zone setup: high heat on one side, cooler zone on the other.
- 4
Season short ribs generously with coarse salt and black pepper on both sides.
- 5
Place ribs bone-side down on hot grate. Sear 4-5 minutes until marked, then move to cooler zone.
- 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).
- 7
During last 15 minutes, grill chorizo over medium heat, turning frequently until browned and cooked through (8-10 minutes).
- 8
Grill offal on cooler side for 8-12 minutes until cooked through, turning once.
- 9
Rest all grilled meats on a warm platter for 5 minutes before serving.
- 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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