Argentine Asado Short Ribs with Chimichurri
Tira de asado is crosscut short rib, cooked slow on a cooler zone then crusted over hot coals. Salt the meat, never the fire. Chimichurri hits at the table, not as a marinade. Figure 1.5 to 2 hours for ribs with a real bark.
- Method
- Two-zone open fire
- Total time
- 2 hr
- Target internal temp
- 200F for tender, crosscut style
- Gear
- Two-zone coal bed, Folding Tongs
- Difficulty
- Medium
- Serves
- 4 to 6
Ingredients
- 3 lb crosscut beef short ribs (tira de asado, 1/2 inch thick across the bones)
- 2 tablespoons coarse salt
- For chimichurri: 1 cup chopped parsley, 2 tablespoons fresh oregano, 4 cloves garlic minced, 1/3 cup red wine vinegar, 2/3 cup olive oil, 1 chopped red chile, 1 teaspoon salt
The Cook
- 01
Build two zones. Pile hot coals on one side, leave the other side cooler.
- 02
Salt the meat side of the ribs only. Coarse salt, both faces.
- 03
Lay the ribs bone-side down on the cooler zone. Let them ride low and slow.
- 04
Mix the chimichurri and set it aside at room temp so the flavors open up. Do not put it on the meat yet.
- 05
Cook 60 to 90 minutes on the cool side, turning once with the Tongs, until the meat softens and the bones loosen.
- 06
Slide the ribs over the hot coals to crust. Failure point: this is where they burn, so stay on them and flip the second the fat starts to flame.
- 07
Pull when the meat side is dark and crisp and the ribs feel limp in the Tongs.
- 08
Spoon chimichurri over at the table.
Doneness
Crosscut ribs want to push past 195F so the connective tissue gives. The meat should bend over the Tongs and the crust should crack when you press it.
Pro Tip
Do not crowd the hot zone at the end. Crust the ribs in batches with the Tongs so each one gets direct heat and a real char.
Questions
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