What is Asado? Asado has a few meanings. It’s a style of cooking outdoors over coals and commonly associated with the Argentinian barbecue, and neighbouring South American countries like Uraguay and Chile. Family and friends gather for asados, featuring an array of assorted meats and vegetables barbecued or roasted and served with salads and local wines.

Asado also refers to a cut of beef short ribs. The short ribs are a popular choice for cooking over the wood fire coals. Here the method and cooking times are based on a gas barbecue grill. The flavour is rich and a chimichurri sauce is a popular fresh and piquant accompaniment. Smearing a clove of black garlic across the hot meat is damn tasty too. 

serves 3 - 4

800g grass fed beef ribs (Asado)

sea salt

black pepper

Chimichurri, to serve (recipe below)

Black garlic cloves, to serve (optional)

Remove the meat from the fridge 30 minutes before using, allowing to come to room temperature.

Generously sprinkle salt over both sides of steak, gently rubbing to stick. Grind pepper over each side of steak.

Heat a barbecue grill over a high heat or have ready hot coals, making sure the coals are spread out to ensure even cooking under the grill. Place the ribs across the grill and cover with the barbecue lid. Cook the for 2 minutes, then remove the lid, turn the meat over, cover with lid and cook for another 2 minutes. Repeat the turning step twice more, covering each time, until a total cooking of 8 minutes for rare-medium (see photos). Transfer the meat to a plate and rest meat for at least 10 minutes.

Cut the meat in between the bones into portions. Arrange the meat on a serving platter.  Serve with chimichurri or cloves of black garlic, to spread over the meat.

Chimichurri

makes about 1 cup

1 golden shallot, roughly chopped

3 cups loosely packed handful flat-leaf parsley leaves (about ½ bunch), tough stems removed

1 cup loosely packed coriander leaves (about 1/3 bunch)

2 sprigs lemon thyme leaves, stems discarded

2 tablespoons Mock Red Hill apple cider vinegar, or Crittidens white wine vinegar

½ teaspoon sea salt

½ cup extra virgin olive oil

To make the chimichurri. Place the shallot in a food processor and blend until finely chopped. Then add the parsley, coriander, thyme leaves, vinegar and salt and blend adding the oil while the motor is running until a coarse paste forms.  Set aside.

 Recipe by Fiona Hammond, January 2023