Classic Argentine Asado
A traditional Argentine barbecue featuring slow-grilled beef ribs and cuts over wood or charcoal fire. The secret lies in low and slow cooking that renders the fat and creates an irresistible smoky crust.
Slow-grilled Argentine beef ribs cooked over wood fire for a smoky and tender result.
Nutrition per serving
Ingredients
Meat
Seasoning
Fuel
Condiment
Instructions
Prepare the Fire
Light your wood or charcoal at least 45 minutes before cooking. Allow the flames to die down completely so you are cooking over glowing embers with consistent heat, not open flame.
Season the Meat
Pat the beef ribs and flank steak dry with paper towels. Season generously on all sides with coarse sea salt and black pepper. Do not over-season as the quality of the beef is meant to shine.
Grill Low and Slow
Place the ribs bone side down on the grill over indirect heat. Cook for 90 minutes, turning only once at the halfway mark. Add the flank steak in the final 20 minutes over direct heat.
Rest and Serve
Remove meat from the grill and allow it to rest for 10 minutes before slicing. Serve with chimichurri sauce on the side and crusty bread.
Substitutions
Common mistakes
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