Argentinian Asado
This recipe focuses on a traditional Argentinian asado, featuring a simple preparation of beef short ribs cooked slowly over coals. The key is quality meat and patient cooking to achieve tender, flavorful results, often enjoyed socially.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,128 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 kgbeef short ribs, cut into individual ribs
- 2 tbspcoarse sea salt
- 1 tspblack pepper, freshly ground
- 1.5 kgcharcoal
- 1 cupwood chips, soaked, for smoking (optional)(optional)
Equipment
charcoal chimney starter (optional) · grill · tongs · meat thermometer
The method
Step by step
- 1
Prepare the beef short ribs by patting them dry with paper towels.
About 2 min
Cook’s note: Removing excess moisture helps create a better crust.
- 2
Season the short ribs generously on all sides with coarse sea salt and black pepper.
About 3 min
Cook’s note: Don't be shy with the salt; it helps develop flavor and a good crust.
- 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.
About 5 min
Cook’s note: A chimney starter is ideal for igniting charcoal evenly.
- 4
Let the charcoal burn until it's covered in white ash and glowing red, indicating it's ready for cooking.
About 15 min
Cook’s note: This ensures a consistent cooking temperature.
- 5
If using, add the soaked wood chips directly onto the hot coals for a smoky flavor.
Cook’s note: Apple or hickory wood chips work well with beef.
- 6
Place the short ribs bone-side down over the indirect heat zone of the grill.
About 1 min
Cook’s note: Start with indirect heat to slowly cook the meat through.
- 7
Close the grill lid and cook for 2 to 3 hours, maintaining a consistent temperature of around 120-150°C (250-300°F).
About 2 hr
Cook’s note: Monitor the grill temperature and adjust vents as needed to keep it stable.
- 8
Flip the ribs every 30-45 minutes to ensure even cooking and browning.
Cook’s note: Use long tongs to avoid piercing the meat.
- 9
The ribs are done when they are very tender and pull easily from the bone.
About 1 hr
Cook’s note: The internal temperature should reach about 90-95°C (195-205°F) for fall-off-the-bone tenderness.
- 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.
About 5 min
Cook’s note: This step is optional but adds a nice textural contrast.
- 11
Remove the ribs from the grill and let them rest on a cutting board, loosely tented with foil, for 10 minutes.
About 10 min
Cook’s note: Resting allows the juices to redistribute, making the meat more tender and flavorful.
- 12
Serve the asado immediately, often with chimichurri sauce or a simple salad.
Per serving
Nutrition
- Calories
- 1,128.1kcal
- Protein
- 67.6g
- Carbs
- 0.8g
- Fat
- 93.8g
- Fibre
- 0.3g
- Sugar
- 0g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover asado in an airtight container in the refrigerator.
Reheat gently in the oven at a low temperature or on the grill until warmed through, ensuring it doesn't dry out.
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