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
What to ask for
This recipe calls for Costillar. Can't get it where you are?
Ingredients & method
Ingredients
1 costillar (half-slab beef short ribs), about 3 kg
Coarse rock salt (sal entrefina), about 80 g
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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.
Cook this well
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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.
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