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
- 1.5 lbs beef short ribs (asado de tira), 1-inch thick
- 1 lb potato wedges (or waxy potatoes, cut)
- 3 whole roma tomatoes, halved
- ⅓ cup fresh parsley, coarsely chopped
- 4 whole garlic cloves, minced
- 3 tbsp red wine vinegar
- ½ cup beef broth or water (for pan sauce)
Instructions
- 1
Pat ribs dry and season generously with salt and black pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear ribs 2 minutes per side without moving until edges brown and crust forms, then set aside.
- 4
In the same skillet, toss potato wedges with salt and oil, then cook over medium-high 10–12 minutes until golden, stirring occasionally.
- 5
Push potatoes to the skillet edge, add tomato halves cut-side down, cook 2 minutes until slightly charred.
- 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.
- 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
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