Quick Asado Platter — Grilled Beef Ribs, Chorizo & Morcilla
Sear short ribs, chorizo, and morcilla on a hot skillet until charred and juicy. Classic Argentine asado done in under 20 minutes—serve with fresh chimichurri and crusty bread.
- Total time
- 18 min
- Servings
- 2
- Calories
- 680
- Protein
- 52g
Ingredients
- 1.5 lb beef short ribs (asado de tira), 2 inches thick
- ½ lb fresh chorizo (Argentine-style)
- ½ lb morcilla (blood sausage)
- ¼ cup fresh parsley, roughly chopped
- 3 tbsp red wine vinegar
- 3 clove fresh garlic cloves, minced
Instructions
- 1
Pat the short ribs dry with paper towels. Season generously on both sides with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear the short ribs 3–4 minutes per side without moving until edges are deeply browned and caramelized.
- 4
Push ribs to the side. Add chorizo and morcilla to the pan, sear 3–4 minutes, turning occasionally until browned.
- 5
Whisk vinegar and minced garlic together. Stir parsley into the mixture. Drizzle over the meat just before serving.
- 6
Slide everything onto a plate or cutting board. Serve hot with crusty bread and the chimichurri drizzle.
Tools you’ll need
- 12-inch cast-iron skillet
- paper towels
- tongs
- small bowl or ramekin
- whisk or fork
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