Oven-Roasted Beef Short Ribs with Chimichurri (Asado)
Why this recipe works
- Low, steady cooking: A covered roast at 160°C (320°F) gives collagen-rich short ribs time to soften before a hot final roast browns the surface.
- Richness balanced by acidity: Red wine vinegar in the roast and chimichurri cuts through the fatty beef without masking its savoury depth.
- Fresh herb finish: Chimichurri adds parsley, coriander, garlic and chilli at the end, keeping the sauce bright against the slow-roasted meat.
Get the most out of this recipe
Texture tips
- Cook until truly tender: Keep the ribs covered during the slow roast and use tenderness, not just time, as the cue; a knife should slide in with little resistance.
- Brown only at the end: The final uncovered roast at 220°C (430°F) is for colour and surface texture once the meat is already tender.
- Rest before serving: A short rest helps the meat settle before carving or pulling apart, keeping the ribs moist at the table.
Make-ahead tips
- Keep sauce and ribs separate: Store the roasted ribs and chimichurri separately so the herbs stay fresh and the beef can be reheated properly.
- Reheat gently: Warm the ribs covered in a 160°C (320°F) oven until piping hot, then spoon over the chimichurri just before serving.
- Freeze the cooked ribs: The ribs can be frozen after cooking; thaw before reheating and make or refresh the chimichurri close to serving.
Adjust the heat
- For less heat: Remove the chilli seeds before chopping, or use a milder red chilli in the chimichurri.
- For more heat: Leave the seeds in the chilli or choose a hotter variety, adding it gradually so the herb sauce stays balanced.
- Taste after resting: Let the chimichurri sit briefly before adjusting; the garlic, vinegar and chilli become more integrated as the sauce stands.
Authenticity notes
- Oven-roasted adaptation: Asado is associated with open-fire barbecue traditions; this version uses a covered oven roast to achieve tender ribs indoors.
- Chimichurri style: A parsley-forward chimichurri is more traditional, while the added coriander gives this version a brighter, more herbaceous profile.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Pat the ribs dry and set them in a roasting pan.
- In a bowl, mix the salt, pepper, cumin and oregano. Crush 4 garlic cloves and rub the spice mix and garlic all over the ribs, working it into the meat.
- Pour the vinegar over the ribs, then drizzle over 2 tbsp of the oil. Cover the pan tightly and roast for 2 hours 30 minutes, until the meat is very tender and pulling back from the bone.
- Meanwhile, make the chimichurri: finely chop the parsley, coriander and chilli, then crush the remaining 2 garlic cloves. Stir them together with the remaining oil and a pinch of salt and pepper, then set aside for the flavours to meld.
- Uncover the ribs and increase the oven to 220°C (430°F). Roast for 15 minutes to brown the surface, then rest for 10 minutes before serving with the chimichurri spooned over.
Recipe notes
Tips
- For the best texture, keep the oven low and steady during the covered roast; the ribs are ready when a knife slides in with little resistance.
- If you prefer a milder chimichurri, remove the seeds from the red chilli pepper before chopping.
- If serving vulnerable groups, ensure the beef is cooked until piping hot throughout.
Substitutions
- Replace Red wine vinegar with White wine vinegar for a slightly lighter tang.
- Replace Fresh coriander with more Fresh parsley if you prefer a more traditional parsley-forward chimichurri.
Storage
- Refrigerate up to 3 days
- Cool the ribs quickly, then refrigerate in a sealed container. Reheat covered in a 160°C (320°F) oven until piping hot; add chimichurri after reheating. Chimichurri keeps refrigerated for up to 2 days; stir before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 20min (25min active)
- Difficulty: Medium
- Cuisine: Latin American
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