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Argentinian Asado Ribs
Slow-grilled beef short ribs with chimichurri — the soul of Argentine barbecue. Grilling over indirect, low heat for two to three hours rather than direct flame renders the ribs meltingly tender without charring the outside.
Total time
250 min
Prep
70 min
Cook
180 min
Difficulty
medium
Cuisine
South American
gluten-free
Ingredients
2kgbeef short ribs
coarse saltgenerously
black pepperto taste
1 bunchparsley
6 clovesgarlic
1 tsporegano
3 tbspred wine vinegar
6 tbspolive oil
1red chilli
Instructions
1
Season ribs generously with salt and pepper. Leave at room temperature 1 hour.
2
Grill over low heat (indirect) 2–3 hours, turning occasionally.
3
Make chimichurri: blitz parsley, garlic, oregano, chilli, vinegar and olive oil.
4
Serve ribs with generous chimichurri.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1668
Protein
110.5g
Fat
135.5g
Carbs
2.4g
Fiber
0.5g
Sodium
305mg
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