This Argentine Asado recipe brings the heart of Argentina's beloved barbecue right to your table. The secret is in the slow grilling and fresh chimichurri that elevates every bite. Perfect for weekend gatherings or family dinners.
Introduction
I first fell in love with Argentine Asado during a trip to Buenos Aires years ago. The way they slow-grill the meat over wood embers, paired with vibrant chimichurri, was unforgettable. Since then, I've tried countless recipes, but this version nails the balance of smoky char and juicy tenderness every time. One trick I learned is to salt the meat liberally and let it rest before grilling, which helps develop that perfect crust. Also, making the chimichurri fresh just before serving keeps it bright and zesty. The finished Asado is deeply flavorful, with a satisfying char and a tender, juicy interior that melts in your mouth. It’s the kind of meal that brings everyone to the table and keeps them talking long after the last bite.
How To Do It
Step 1
Start by seasoning the beef short ribs generously with coarse sea salt on all sides. This step is crucial because the salt draws out moisture and helps form a delicious crust during grilling. Let the ribs rest at room temperature for about 30 minutes before cooking. This resting period ensures even cooking and enhances flavor penetration. Avoid rushing this step; salting too late or grilling immediately can lead to uneven seasoning and less flavorful meat.
⏱ Time: 30
✓ Doneness: The meat should feel slightly firm but not cold; salt crystals will have started dissolving on the surface.
Step 2
Prepare the chimichurri sauce by combining finely chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and freshly ground black pepper in a bowl. Stir well and set aside for flavors to meld while you grill. Making chimichurri ahead allows the ingredients to marry, but for the freshest taste, add the sauce just before serving. Skipping this step or rushing it can result in a less vibrant sauce that doesn't complement the meat as well.
⏱ Time: 10
✓ Doneness: The sauce should look vibrant green with evenly distributed ingredients and a slightly oily sheen.
Step 3
Preheat your grill to medium-high heat. Arrange the ribs and chorizo on the grill, starting with the ribs first as they take longer to cook. Grill the ribs for about 1 to 1.5 hours, turning occasionally to develop an even char. Maintaining steady heat is key; avoid flare-ups by managing embers or coals carefully. Patience here ensures the meat becomes tender and smoky without burning.
⏱ Time: 90
✓ Doneness: The ribs should have a deep caramelized crust, and the meat should pull back slightly from the bone.
Step 4
Add the chorizo sausages to the grill during the last 20-25 minutes of cooking. Turn them regularly to cook evenly and develop a crisp skin. Chorizos cook faster than ribs, so timing is important to avoid overcooking. If you rush this step, the sausages can split or dry out.
⏱ Time: 25
✓ Doneness: Sausages should be browned all over with a firm but juicy interior.
Step 5
Once cooked, remove the meat from the grill and let it rest for 10-15 minutes. Resting allows the juices to redistribute, making the meat more tender and juicy. Cutting into the meat too soon causes juices to spill out, resulting in dryness. Cover loosely with foil during resting to keep warm.
⏱ Time: 15
✓ Doneness: The meat should feel warm and slightly springy when pressed.
Step 6
Slice the ribs between the bones and arrange on a serving platter with the grilled chorizo. Spoon fresh chimichurri sauce generously over the meat. The acidity and herbs in the chimichurri brighten the rich, smoky flavors and add a fresh contrast. Skipping the sauce would miss the authentic Argentine flavor profile.
⏱ Time: 5
✓ Doneness: Meat glistens with sauce and looks vibrant and inviting.
Step 7
Serve the Argentine Asado with traditional sides like grilled vegetables, crusty bread, or a simple salad. These accompaniments complement the richness of the meat and balance the meal. Avoid heavy or overly complex sides that can overpower the flavors.
⏱ Time: 5
✓ Doneness: Sides look fresh and colorful, balancing the hearty meat.
Step 8
For best results, use hardwood charcoal or seasoned wood for grilling. This adds authentic smoky flavor that gas grills can't replicate. If using a gas grill, consider adding wood chips to a smoker box. The choice of fuel greatly influences the final taste, so don’t skip this if possible.
⏱ Time: 5
✓ Doneness: A subtle smoky aroma fills the air during cooking.
Step 9
Enjoy your Argentine Asado with friends and family, encouraging everyone to savor the flavors and share stories. This recipe is as much about the experience as the food. Taking time to relax and enjoy the meal honors the tradition behind this beloved dish.
⏱ Time: 0
✓ Doneness: Happy, satisfied faces and lively conversation around the table.
Pro Tips
Salt the meat at least 30 minutes before grilling for better crust formation.
Salting early draws moisture to the surface, which then reabsorbs, seasoning the meat deeply and helping create a flavorful crust through the Maillard reaction during grilling.
Use hardwood charcoal or seasoned wood for authentic smoky flavor.
Wood smoke contains compounds that infuse the meat with complex aromas and taste, which gas grills cannot replicate. This enhances the traditional Argentine flavor profile.
Let the meat rest after grilling before slicing.
Resting allows juices to redistribute evenly inside the meat fibers, preventing them from escaping when cut, which keeps the meat moist and tender.
Common Mistakes to Avoid
Grilling the meat immediately after salting
Why it happens Many cooks salt the meat just before placing it on the grill, thinking it will season it quickly.
Fix Salt the ribs at least 30 minutes in advance to allow the salt to penetrate and draw out moisture before reabsorbing it, which helps develop a better crust and deeper flavor.
Variations
Spicy Chimichurri
Add extra red pepper flakes and a dash of smoked paprika to the chimichurri for a bolder, spicier kick that complements the smoky ribs perfectly.
Note: Adjust the amount of chili flakes gradually to suit your heat tolerance, as too much can overpower the fresh herbs.
Nutrition
Per Serving:
Nutritional values are estimates and may vary based on specific ingredients used.
Storage & Tips
Room Temperature
Keep leftover Asado covered loosely at room temperature for up to 2 hours. Avoid leaving meat out longer to prevent bacterial growth.
Refrigerator
Store cooled leftovers in an airtight container for up to 4 days. Meat may firm up and lose some juiciness when cold; reheat gently to restore tenderness.
Freezer
Freeze leftover meat in airtight freezer bags or containers for up to 3 months. Wrap tightly to prevent freezer burn. Thaw overnight in the fridge before reheating.
Reheating
Reheat meat gently in a low oven (around 300°F) covered with foil to retain moisture, or in a skillet with a splash of water or broth. Avoid microwave reheating which can dry the meat.
Make Ahead
Prepare chimichurri sauce a day ahead to deepen flavors. Salt the meat in advance and refrigerate overnight for even better seasoning. Grill the next day for the freshest results.
FAQ
Can I use a gas grill instead of charcoal for Argentine Asado?
Yes, but to mimic the smoky flavor, add soaked wood chips in a smoker box or foil pouch on your gas grill. This adds a subtle smoke aroma, though it won’t be as intense as charcoal or wood fire.
How do I know when the ribs are done?
Look for a deep caramelized crust and meat pulling back from the bones slightly. The ribs should be tender but not falling apart. You can test doneness by inserting a fork; it should meet little resistance.
Can I make chimichurri ahead of time?
Absolutely! Making chimichurri a few hours or a day ahead allows flavors to meld beautifully. Just keep it refrigerated and bring to room temperature before serving.
What if I don’t have Argentine chorizo?
You can substitute with fresh pork sausages seasoned with garlic and paprika. Avoid pre-cooked or dry sausages as they won’t provide the same juicy texture.
Is it necessary to rest the meat after grilling?
Yes, resting for 10-15 minutes lets the juices redistribute, making the meat juicier and more tender. Cutting too soon causes juices to escape, drying out the meat.
How can I make the chimichurri less spicy?
Reduce or omit the red pepper flakes and adjust garlic to taste. The parsley and vinegar provide plenty of flavor without heat.
Can I cook this recipe indoors?
While possible on a grill pan or broiler, the authentic smoky flavor comes from outdoor grilling over wood or charcoal. Indoor cooking won’t replicate the same taste.
What sides go best with Argentine Asado?
Simple grilled vegetables, fresh salads, crusty bread, or roasted potatoes complement the rich meat perfectly without overpowering it.
Final Thoughts
I hope you enjoy making and sharing this authentic Argentine Asado as much as my family does. It’s a delicious way to bring a bit of Argentina’s warmth and tradition to your table. Don’t forget to share your results!
