Asado (South American Barbecue with Chimichurri)
Why this recipe works
- Slow barbecue method: Indirect heat gives the short ribs time to tenderise while the fat renders before the final sear.
- Crisp, browned edges: Finishing over direct heat creates a deeply browned crust and crisped fat without extending the cook time.
- Richness balanced by acidity: Chimichurri and lemon cut through the savoury beef with sharp, herbaceous freshness.
Get the most out of this recipe
Authenticity notes
- Simple seasoning: Asado typically relies on good beef, salt and patient grilling rather than heavy marinades or sweet sauces.
- Chimichurri alongside: The herby, vinegar-bright sauce is a classic partner for grilled beef, served at the table rather than cooked onto the meat.
- Serve for sharing: Slice the ribs on a board and let everyone add chimichurri and citrus to taste.
Timing notes
- Mostly hands-off cooking: The active work is brief; most of the time is spent maintaining steady barbecue heat.
- Rest before slicing: A short rest helps the juices settle and makes the ribs easier to cut cleanly.
- Serve after the sear: The ribs are best served soon after the final browning, while the edges are still crisp.
Common mistakes
- Cooking too hot too early: Keep the ribs on the cooler side of the grill during the slow cook; direct heat at this stage can scorch the outside before the meat is tender.
- Ignoring flare-ups: Rendered fat can drip during the final sear. If flames rise, move the ribs back to indirect heat briefly before finishing.
- Stopping before tender: Short ribs need time for the fat and connective tissue to soften, so use tenderness as well as temperature as your guide.
Make-ahead tips
- Prepare the accompaniments first: Have the chimichurri and lemon wedges ready before the ribs come off the grill so serving is immediate.
- Reheat gently: Warm leftover ribs covered in a 160°C (320°F) oven until piping hot, keeping the chimichurri separate.
- Freeze cooked leftovers: Cooked ribs can be frozen once cooled, then reheated gently to preserve moisture.
Equipment you'll need
Ingredients
Instructions
- Take the beef short ribs out of the fridge 30 minutes before cooking so they lose their chill. Pat dry, then rub all over with the extra virgin olive oil and season generously with the coarse sea salt.
- Prepare a barbecue for indirect cooking, aiming for a steady 140°C to 160°C (285°F to 320°F). If using charcoal, bank the coals to one side; if using gas, light one side only and keep the other side off.
- Place the ribs on the cooler side of the grill, bone-side down, and cover. Cook for 60 to 75 minutes, turning once or twice, until the fat has rendered and the meat is very tender and reads about 88°C to 93°C (190°F to 200°F) in the thickest part.
- Move the ribs over direct heat and grill for 3 to 6 minutes, turning often, until deeply browned with crisp edges. Watch closely to avoid flare-ups from dripping fat.
- Transfer the ribs to a board and rest for 10 minutes. Cut the lemon into wedges and serve the ribs with chimichurri sauce on the side for spooning over, plus lemon to squeeze at the table.
Recipe notes
Tips
- Keep the barbecue lid closed as much as possible during the slow cook to maintain an even temperature.
- If flare-ups start during the final sear, shift the ribs back to indirect heat for a minute, then return to finish browning.
- Food safety: if serving anyone who is pregnant, elderly, or immunocompromised, cook the beef until fully tender and piping hot throughout.
Substitutions
- Replace extra virgin olive oil with avocado oil for a higher smoke point during the final sear.
- Replace lemon with lime for a slightly sharper citrus finish.
- Replace chimichurri sauce with salsa verde for a different herby sauce alongside.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat in a 160°C (320°F) oven, covered, until piping hot; warm chimichurri separately and do not boil.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (25min active)
- Difficulty: Medium
- Cuisine: Latin American
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