Asado

Nutrition · per serving

Steps

1. 1

   Prepare a medium wood fire or a charcoal fire and let it burn down to glowing embers. Bank most of the embers to one side so you have a hotter and a gentler zone. Set the grill grate in place to preheat. Meanwhile, remove the beef short ribs, chorizo, morcilla, and provoleta from the refrigerator so they lose some chill; this helps them cook more evenly.

   700 g beef short ribs, cut into 2 rib sections200 g chorizo sausage180 g morcilla180 g provoleta cheese
2. 2

   Make the chimichurri: combine the parsley, oregano, garlic, chilli flakes, red wine vinegar, olive oil, warm water, fine salt, and black pepper in a bowl. Stir well and let it sit while the grill heats so the garlic softens and the herbs hydrate. It should taste punchy and loose enough to spoon; add a splash more water only if it seems too thick.

   20 g flat-leaf parsley, finely chopped2 g dried oregano8 g garlic, finely minced1 g red chilli flakes20 ml red wine vinegar60 ml extra-virgin olive oil15 ml warm water2 g fine salt1 g black pepper
3. 3

   Season the short ribs all over with the rock salt just before grilling. Place them bone side down over the gentler heat zone. Cook slowly for about 35 minutes, turning once, until the fat renders, the surface browns, and the meat feels tender when pressed. If flare-ups occur, move the ribs briefly to a cooler spot rather than charring them.

   700 g beef short ribs, cut into 2 rib sections8 g rock salt
4. 4

   After the ribs have had a head start, add the chorizo to the grill over medium heat. Cook for 12-15 minutes, turning regularly, until browned and firm and the juices run clear when pierced. Move it to the cooler side if the casing darkens too quickly.

   200 g chorizo sausage
5. 5

   Add the morcilla over gentle to medium heat and cook for 8-10 minutes, turning carefully so the casing does not burst. It is ready when heated through and lightly crisp on the outside.

   180 g morcilla
6. 6

   Place the provoleta on the grill over the hotter zone in a small cast-iron dish or directly on a well-oiled, very clean grate. Grill for 2-4 minutes until the underside is deeply golden, then carefully turn and cook 1-2 minutes more until softened, bronzed at the edges, and just holding its shape.

   180 g provoleta cheese
7. 7

   Transfer the ribs, chorizo, and morcilla to a board and rest for 5 minutes so the juices settle. Serve with the hot provoleta and spoon the chimichurri alongside or over the meats just before eating.

   700 g beef short ribs, cut into 2 rib sections200 g chorizo sausage180 g morcilla180 g provoleta cheese20 g flat-leaf parsley, finely chopped2 g dried oregano8 g garlic, finely minced1 g red chilli flakes20 ml red wine vinegar60 ml extra-virgin olive oil15 ml warm water2 g fine salt1 g black pepper

Origin & History

Asado is one of Argentina’s most iconic culinary traditions, rooted in the cattle-ranching culture of the gauchos on the pampas. More than a single recipe, it is a ritual of fire, meat, and gathering, often featuring multiple cuts and sausages cooked slowly over embers. Chimichurri became the classic table sauce, adding acidity and herbs to balance the richness of the grill.