Argentinian Asado (Mixed Grill Platter) with Chimichurri
Why this recipe works
- Steady barbecue cooking: Medium, indirect heat gives the beef ribs time to brown, tenderise and render without scorching.
- Sharp chimichurri balance: Red wine vinegar, lemon and garlic cut through the richness of the beef and sausage.
- Built for sharing: Slicing the ribs between the bones and cutting the sausages into lengths makes the platter easy to serve at the table.
Get the most out of this recipe
Timing notes
- Mostly hands-off grilling: The active work is mainly seasoning, making the chimichurri and turning the meat; most of the time is gentle barbecue cooking.
- Add the sausages later: Putting the sausages on for the final stage keeps them juicy while the beef ribs finish becoming tender.
- Rest before slicing: A short rest lets the juices settle, making the ribs easier to slice cleanly between the bones.
Authenticity notes
- Simple seasoning: Asado typically relies on good meat, salt and patient grilling rather than heavy marinades or spice rubs.
- Chimichurri on the side: Serving chimichurri alongside the meat lets each person add as much sharp, garlicky herb sauce as they like.
Common mistakes
- Avoid running the grill too hot: High heat can char the outside before the beef fat has properly rendered, so keep the ribs over medium, indirect heat.
- Manage flare-ups: If dripping fat causes flames, move the meat farther from the heat rather than letting it blacken.
- Do not rush the sausages over direct heat: Thick sausages cook more evenly over indirect heat; aggressive heat can split the skins before the centres are piping hot.
Ingredient notes
- Bone-in short ribs: Bone-in ribs suit this style of grilling because they stay flavourful and become yielding with a longer cook.
- Parsley and oregano: Fresh parsley gives chimichurri its bright green character, while dried oregano brings a more concentrated herbal note.
- Adjust the sharpness: Use extra lemon juice if the chimichurri needs more lift against the rich grilled meat.
Equipment you'll need
Ingredients
Instructions
- Set up the barbecue for medium, indirect heat, aiming for a steady 160°C to 180°C (320°F to 355°F). Pat the beef short ribs dry, then season all over with most of the fine sea salt, reserving a pinch for the chimichurri. Leave the ribs at room temperature while you make the sauce.
- Finely chop the fresh parsley and crush the garlic. In a mixing bowl, stir together the parsley, garlic, dried oregano, red wine vinegar, olive oil, chili flakes, black pepper, the reserved pinch of salt, and the juice of half the lemon. Taste and adjust with more lemon juice if you want it sharper.
- Place the ribs on the cooler side of the grill, bone-side down, and cook with the lid down for 70 to 80 minutes, turning once or twice, until deeply browned and tender. If flare-ups occur, move the ribs further from the heat and keep the temperature steady. The meat should pull back from the bones and feel yielding when pressed with tongs.
- Add the pork sausage to the grill for the last 20 minutes of cooking time, turning every few minutes so they colour evenly. Cook until browned and piping hot throughout. If the sausages are thick, give them a little longer over indirect heat to cook through without splitting.
- Transfer the ribs and sausages to a board and rest for 10 minutes. Slice the ribs between the bones and cut the sausages into serving lengths. Serve the mixed grill with chimichurri on the side and the remaining lemon cut into wedges.
Recipe notes
Tips
- Keep the heat medium and indirect for the ribs; if the grill runs hot, the outside will char before the fat has time to render.
- For a smoother chimichurri, let it stand for 10 minutes before serving so the oregano softens and the flavours meld.
- Food safety: make sure the pork sausage is cooked until piping hot throughout before serving.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter, cleaner tang in the chimichurri.
- Replace dried oregano with fresh oregano for a brighter herbal note; chop it finely before mixing.
- Replace lemon with lime for a sharper citrus finish alongside the grilled meats.
Storage
- Refrigerate up to 3 days
- Cool the cooked meats quickly, then refrigerate in a sealed container for up to 3 days. Reheat on a medium barbecue or in a 180°C (355°F) oven until piping hot; store chimichurri separately and bring to room temperature before serving. The cooked meats can be frozen for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (25min active)
- Difficulty: Medium
- Cuisine: Latin American
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