Half-slab of beef short ribs salted, laid on the parrilla bone-side down for two hours, then flipped briefly to finish. The asado classic — slow over low embers, no marinade, no glaze, just chimichurri at the table.
Serves 6 to 8Prep 15 minCook 2 hr 30 min
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.
Ingredients
- 1 costillar (half-slab beef short ribs), about 3 kg
- Coarse rock salt (sal entrefina), about 80 g
- —
- For the chimichurri:
- 1 large bunch flat-leaf parsley, finely chopped
- 1 tablespoon dried oregano
- 6 garlic cloves, finely minced
- 1 small red chilli, finely diced
- 150 ml red wine vinegar
- 200 ml extra-virgin olive oil
- 1 teaspoon smoked paprika
- Salt to taste
Method
- 1Make the chimichurri at least 2 hours ahead so the flavours marry.
- 2Build a charcoal fire and let it burn down to a thin layer of glowing embers — the heat at grate level should be moderate, not searing.
- 3Pat the costillar dry. Sprinkle the meat-side heavily with rock salt; press it in.
- 4Place the costillar bone-side down on the parrilla, 25 cm above the embers. Cook undisturbed for 90 minutes, maintaining steady moderate heat by feeding small amounts of charcoal as needed.
- 5Flip and grill the meat-side for 20 to 30 minutes, until the surface is well crusted but not charred.
- 6Lift onto a wooden board, rest 10 minutes, then carve between the bones.
- 7Serve with chimichurri, crusty bread, and a salad of tomato, onion, and lettuce.
Chef's tip
If the fire is too hot the bone-side will scorch before the meat tenderises. The trick is patience and moderate heat — you want the fat to render slowly into the meat.