Argentine Beef Ribs
Thick-cut beef ribs grilled over high heat until charred outside and tender inside, seasoned simply with salt and pepper. A true Argentine asado experience at home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 pounds beef ribs (flanken or short ribs)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- 1
Pat the 2 lb beef ribs dry with paper towels. Rub all over with 1 tbsp kosher salt and 1 tsp black pepper, pressing gently to adhere. Let sit at room temperature for 20 minutes.
- 2
Preheat a grill or grill pan over high heat until smoking hot, about 10 minutes. Brush the grates with 1 tbsp olive oil.
- 3
Brush the ribs with the remaining 1 tbsp olive oil. Place on the grill, bone-side down, and cook without moving for 5-6 minutes until deep grill marks form.
- 4
Flip the ribs and cook for another 5-6 minutes, until the other side is charred and the internal temperature reaches 130°F for medium-rare, or 145°F for medium.
- 5
Move ribs to a cutting board, tent loosely with foil, and rest for 5 minutes. Slice between the bones and serve hot.
- 6
Optional: sprinkle with chopped parsley or a squeeze of lemon before serving, if you like.
Tools you’ll need
- Grill or grill pan
- Tongs
- Meat thermometer
- Cutting board
- Chef's knife
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