Sheet-Pan Asado: Ribs, Chorizo & Crispy Potatoes
Argentine grilled-style ribs and chorizo with charred potatoes, finished with chimichurri. Everything cooks on one sheet pan in under 30 minutes for that parrilla vibe at home.
- Total time
- 28 min
- Servings
- 4
- Calories
- 620
- Protein
- 48g
Ingredients
- 2 lbs beef short ribs (asado de tira), 2–3 inches per piece
- 3 links chorizo sausage, sliced 1/2-inch thick
- 1.5 lbs waxy potatoes (Yukon Gold), cut into 1-inch chunks
- ½ cup fresh parsley (flat-leaf), roughly chopped
- 4 cloves garlic, minced
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat ribs dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast at 475°F for 8 minutes.
- 3
Remove pan from oven. Arrange ribs and chorizo among the potatoes. Drizzle with 1 tbsp oil and return to oven.
- 4
Roast 15–18 minutes until ribs are charred at edges and potatoes are golden. Chorizo should curl slightly.
- 5
Whisk parsley, garlic, vinegar, and remaining 2 tbsp oil with a pinch of salt. This is your chimichurri.
- 6
Drizzle chimichurri over the hot ribs, chorizo, and potatoes. Serve immediately on the pan or transfer to a platter.
Tools you’ll need
- sheet pan (18 x 13 inch)
- paper towels
- small mixing bowl
- whisk
- oven thermometer (optional)
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