Argentinian Asado

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the beef short ribs by patting them dry with paper towels.

   Ca. 2 min.

   Kokkens note: Removing excess moisture helps create a better crust.

2. 2

   Season the short ribs generously on all sides with coarse sea salt and black pepper.

   Ca. 3 min.

   Kokkens note: Don't be shy with the salt; it helps develop flavor and a good crust.

3. 3

   Arrange the charcoal in your grill to create a two-zone fire, with one side for direct heat and the other for indirect heat.

   Ca. 5 min.

   Kokkens note: A chimney starter is ideal for igniting charcoal evenly.

4. 4

   Let the charcoal burn until it's covered in white ash and glowing red, indicating it's ready for cooking.

   Ca. 15 min.

   Kokkens note: This ensures a consistent cooking temperature.

5. 5

   If using, add the soaked wood chips directly onto the hot coals for a smoky flavor.

   Kokkens note: Apple or hickory wood chips work well with beef.

6. 6

   Place the short ribs bone-side down over the indirect heat zone of the grill.

   Ca. 1 min.

   Kokkens note: Start with indirect heat to slowly cook the meat through.

7. 7

   Close the grill lid and cook for 2 to 3 hours, maintaining a consistent temperature of around 120-150°C (250-300°F).

   Ca. 2 t.

   Kokkens note: Monitor the grill temperature and adjust vents as needed to keep it stable.

8. 8

   Flip the ribs every 30-45 minutes to ensure even cooking and browning.

   Kokkens note: Use long tongs to avoid piercing the meat.

9. 9

   The ribs are done when they are very tender and pull easily from the bone.

   Ca. 1 t.

   Kokkens note: The internal temperature should reach about 90-95°C (195-205°F) for fall-off-the-bone tenderness.

10. 10

    If desired, move the ribs to the direct heat zone for a few minutes per side to achieve a crispy crust, watching carefully to prevent burning.

    Ca. 5 min.

    Kokkens note: This step is optional but adds a nice textural contrast.

11. 11

    Remove the ribs from the grill and let them rest on a cutting board, loosely tented with foil, for 10 minutes.

    Ca. 10 min.

    Kokkens note: Resting allows the juices to redistribute, making the meat more tender and flavorful.

12. 12

    Serve the asado immediately, often with chimichurri sauce or a simple salad.