These delicious beef ribs, from blogger and grilling expert Chris Grove, have a bold, fresh flavor thanks to the...
These delicious beef ribs, from blogger and grilling expert Chris Grove, have a bold, fresh flavor thanks to the herbaceous chimichurri marinade. Don’t forget to save some of the delicious chimichurri to use as a condiment for the finished ribs.
If you like, substitute half of the parsley with cilantro.
- ½ Cup finely chopped flat-leaf parsley
- 4 cloves garlic, peeled and minced
- ¼ Tablespoon finely diced onion
- 1 Tablespoon dried oregano
- Teaspoon Kosher salt
- 1 Teaspoon red pepper flakes
- Black pepper
- ½ Cup red wine vinegar
- 1 Cup olive oil
- 4-5 Cups beef back ribs, membrane removed
- 1 Tablespoon beef stock
Calories Per Serving8721
Folate equivalent (total)144µg36%
Recipe for Patagonian-style beef short ribs with chimichurri
Dina Rudick/Globe Staff
Other cuts of beef work well with this method, such as flank steak, top round, or sirloin tips. To mimic the chapa, we use a cast-iron skillet. Short ribs are usually braised until they’re falling off the bone, but grilling in the skillet, setting it first on the hot side, then on a cooler side, of the grill, as it’s done in Argentina, renders slightly chewy but very flavorful meat. As the ribs sear, you may need to spoon off some fat (carefully) from the pan. Not all stores carry beef short ribs cut this way. In this country, ribs are cut crosswise two or three ribs at a time to make long pieces. In Argentina, the bone is a 3-inch square, like a platform, with 3 inches of meat stacked on top. You may need to order them a day in advance from a butcher.
|2||cups loosely packed fresh parsley leaves|
|½||cup loosely packed fresh basil leaves|
|1||cup loosely packed oregano leaves|
|2||scallions, white and green parts, chopped|
|4||cloves garlic, chopped|
|½||teaspoon crushed red pepper|
|1½||tablespoons red wine vinegar|
|½||cup olive oil|
|½||teaspoon kosher salt|
1. Roughly chop the parsley, basil, and oregano. In a food processor, combine the parsley, basil, and oregano. Work them until coarsely chopped.
2. Add the scallions, garlic, red pepper, vinegar, olive oil, and salt. Pulse until smooth. Taste for seasoning and add more salt and red pepper, if you like.
|2||tablespoons canola oil|
|Salt and cracked black pepper, to taste|
|5½||pounds beef short ribs on the bone, cut into 3-by-3-inch pieces (about 12 pieces)|
1. Light a charcoal grill or heat a gas grill to high. Make a hot area on one side, a cooler area on the other.
2. Place a cast iron skillet on the grill rack to heat until hot. Add the oil and swirl the pan.
3. Liberally sprinkle salt and pepper on all sides of the ribs. Place the ribs, meaty sides down, in the pan to sear them and form a crust.
4. Turn the ribs and continue cooking over a cooler part of the grill until a meat thermometer inserted into the thickest part registers 130 degrees. Remove from the grill, transfer to a platter and cover loosely with foil rest for 15 minutes. Serve with chimichurri and a simple tomato and cucumber salad or grilled summer vegetables.
Asado Ribs Recipe w/ Chimichurri Rojo
Argentina, the second largest country in South America, is a place of amazing beauty, containing the Andes mountains, stunning glacial lakes and of course, Patagonia. However, it is also renowned for its amazing beef which is raised in the Pampas, the traditional grazing grounds of Argentina. As such, beef, and therefore BBQ, is a huge part of Argentinian culture. Many argue that no one does beef like the Argentinians… Give this Argentinian Asado Ribs Recipe a crack and you’ll agree!
Argentinian Asado Ribs Recipe: Chimichurri Rojo
The most important thing to remember when preparing this Asado Ribs Recipe is to make your Chimichurri Rojo (red Chimichurri) the day before you want to cook this meal up – the flavours need time to infuse properly. Fortunately, it’s very easy – just put 1/2 cup of red wine vinegar, 1/4 cup Extra Virgin Olive Oil, 1 tsp smoked, powdered chilli, 4 tsps minced garlic, 1 tsp freshly ground black pepper, 1 tsp ground cumin, 1/2 tsp sea salt, and 1 red capsicum, diced and seeded in a blender, whizz it up and put it in the fridge. Guard it with your life: my wife drinks it right from the bottle!
Argentinian Asado Ribs Recipe: The Ribs
Have your butcher slice 3 kilos of beef ribs into Asado style slices, and four hours before you want to start cooking, begin by trimming the ribs, cutting off as much of the fat as possible. Especially if it’s the hard type of fat. Place the ribs in a non-reactive dish and season them liberally with Sea salt flakes and freshly ground black pepper. If there’s any sauce left, use half of it to marinade the ribs: coat them liberally, making sure all sides of the ribs are covered. Cover the tray and put it in the fridge. The vinegar in the sauce may brown the meat, but this will not affect the final product.
Argentinian Asado Ribs Recipe: Marinated Eggplant
Next up is the eggplant. You need to chop off the end, slice the eggplant in half lengthwise, and then slice each quarter into thin slices, about 5mm (¼ inch). In another tray, lay out the eggplant slices in layers, making sure to salt both sides of the slices. The salt will draw out extra moisture, soften the eggplant, and remove the bitterness. Very handy! Cover the eggplant and put the tray in the fridge.
After two hours, you need to wash the salt off the eggplant pieces and wash out the tray. Then prepare the marinade. Combine 1 cup red wine vinegar, 1/2 cup water, 1/2 cup Extra Virgin Olive Oil, 1 TBS dried parsley, 1 TBS dried oregano, 2 tsps minced garlic and 1 TBS sweet Hungarian paprika in a blender. Pour it over the eggplant. Cover them over again and put them in the fridge until it’s time to grill.
Argentinian Asado Ribs Recipe: Stuffed Tomatoes
You should still have about two hours up your sleeve at this point, so this is a great time to prepare your tomatoes. Begin by preparing the tuna salad. Drain 2 180 gram tins of tuna in brine (12 ounces) with 1/2 a medium brown onion, finely chopped, 1/2 TBS Extra Virgin Olive Oil, 1/4 tsp sea salt, 1/4 tsp freshly ground black pepper, 1/2 TBS bottled lime juice, 2 TBS dried parsley and a 1/2 cup of whole-egg mayonnaise.
Then grab your tomatoes and slice off the broad end, exposing the pulp of the tomato. Use a metal spoon to remove the pulp and then mix it in with the tuna salad Spoon the salad into the tomato, filling them up and then put them in the fridge.
Argentinian Asado Ribs Recipe: Time to Grill
When it’s time to cook, set your BBQ up for indirect and let them cook at 150C (300F) for 40 minutes. When you first put them on the grill, brush on some of the left over marinade. At the 40 minute mark, put the meat directly over the heat and begin grilling them directly, turning every 4 to 5 minutes and basting with the remaining marinade. They will need around 20 minutes. Don’t use all the marinade though as you can also use it as a sauce when serving.
While this is happening, put your eggplant on your oiled hotplate and turn them frequently, cooking until they are very soft. You want a nice creamy texture, but not mush. You are looking for the eggplant to be very limp, but not falling apart.
Ancho or guajillo chiles - Look for these in the Latino section of your store. We usually buy them whole and grind them in a coffee bean grinder. You can buy ground ancho at most grocery stores these days. If you can't find either, substitute ground 3/4 teaspoons chipolte chile total for all of the ancho, guajillo, and cayenne chiles.
Green pepper jelly - You can skip this altogether and have a more traditional, thinner chimichurri but the green pepper jelly acts as an emulsifier for a creamier sauce and adds even more flavor and heat.
Tira de Asado: Argentinian-Style Grilled Beef Ribs
When we grill beef ribs in North America, we typically use cuts that require a long, slow roast and lots of basting for tender and flavorful results. In Argentina, ribs are cut differently--crosswise across the bone--so that each piece has larger, thin portions of rib meat interspersed with smaller pieces of bone. When the rib meat is butchered this way, there is less connective tissue and the meat can cook quickly on a very hot grill without becoming tough. This cut is often called "flanken-style" in US supermarkets and is popular for Korean barbecue ribs.
In Argentina, these flanken-style ribs are treated simply with only a generous seasoning of salt before they go on the grill (ideally with some hardwood smoke for flavor). The ribs cook in 10 to 12 minutes, perfect for when you need dinner quickly. They are excellent when paired with garlicky chimichurri sauce.
Ribs are one of the first foods served from the grill in a traditional asado or grilled feast, but these ribs make a great main course too, served with grilled plantain and coconut rice, for example.
Costillas con Chimichurri: Argentinian-Style Beef Ribs with Chimichurri Sauce
I first had this dish at an Argentinian restaurant in Chelsea, NYC just before the pandemic and craved it so much afterwards that I spent months experimenting to recapture the texture and flavors. The beef is tender and juicy, its robustness mouthwateringly complimented by the bright, complex acidity of the chimichurri. It’s an unapologetically indelicate dish—it’s carnal, demanding that you pick up the bones and tear every last bite off with your teeth, licking the chimichurri from your fingers.
Traditionally, this recipe uses “flanken-style” short ribs, meaning short ribs cut across the bone your butcher can do this for you, but I also give suggestions of other cuts of ribs that still work perfectly fine as long as they’re cooked low and slow.
For the ribs:
5 lbs beef (back) ribs, baby back ribs, or short ribs
Salt and freshly ground black pepper, to coat
3-4 cloves garlic, crushed then minced
For the Chimichurri:
1 small bunch flat-leaf parsley, roughly chopped
1 small bunch cilantro, roughly chopped
¼ cup chives, finely chopped
4 cloves garlic, crushed and minced
1 TBSP crushed red pepper
1 tsp salt, plus more to taste
½ cup olive oil, plus more as needed
Brush a generous coating of the balsamic vinegar onto all sides of the ribs. Repeat with the olive oil. Then, generously season the ribs with salt and freshly ground black pepper on all sides. Scatter the garlic over the ribs, pressing lightly to get it to stick, then wrap the ribs and let sit overnight.
Add the fresh herbs, garlic, cumin, crushed red pepper, paprika, salt, and red wine vinegar to a food processor. Blend, slowly adding the olive oil, until it becomes a thick sauce. Taste and adjust seasonings as desired. Let sit in the refrigerator overnight, so that the flavors marry.
Take the chimichurri out of the refrigerator and let come to room temperature. Preheat the grill* and prepare it for indirect grilling. Set the ribs on the cool side of the grill (for indirect heating), close the lid, and cook for 1 to 1 ½ hours (the internal temperature should be 165F), turning every 15 minutes. Once they’ve come to temp, remove from heat. Let rest for 10 minutes, then serve with the chimichurri.
*For cooking in the oven, preheat the oven to 250F. Place the ribs in a single layer, meaty side facing downwards, on a large, parchment-lined sheet tray cover the ribs with aluminum foil. Cook for 3-4 hours, until the meat has shrunk on the bone and is super tender. Let rest for 10 minutes, then serve with the chimichurri.
- 1/4 cup coarsely chopped parsley
- 3 tablespoons red wine vinegar
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.Tip: This food processor from Cuisinart is a favorite of ours.
Asado and chimichurri
Asado is a technique for cooking cuts of meat (usually beef) as well as sausages and offal on a barbecue. It is a traditional dish of Argentina, Chile, Uruguay and Paraguay and generally goes hand in hand with chimichurri, a spicy, garlicky parsley sauce. The meat is cooked without any embellishments, just very slowly over coals, until it melts in your mouth and cuts like butter. Fabian Conca uses two barbecues – a covered Weber to cook sausages like fresh chorizos, morcillas (blood sausages), beef intestines and sweetbreads, and an open grill for large pieces of flank steak and long lengths of beef spare ribs which he covers with newspaper and cooks for about an hour, turning every 15 minutes.
- 1 cup finely chopped flat-leaf parsley
- 3 garlic cloves, finely chopped
- 125 ml olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp brown vinegar
- ½ tsp chilli powder
- 1 tsp adobo spice mix
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This chimichurri recipe makes 1 cup, so increase the quantity of the ingredients as required to feed your crowd!
For the asado, cook the chorizo, sweetbread and offal in an asador on low heat (a Weber barbecue with burnt-down coals is perfect) for about 1 hour.
On an open grill with burnt-down coals add the ribs, and the vacio, then cover with newspaper and turn every 15 minutes until cooked to your liking.
To make the chimichurri, mix the ingredients together and slather over cooked meat.
- 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
- 8 cloves of garlic, peeled
- 3 tablespoons minced onion
- 5 tablespoons distilled white vinegar, or more to taste
- 5 tablespoons water
- 1 teaspoon coarse salt (kosher or sea)
- 1/2 teaspoon dried oregano
- 1/2 to 1 teaspoon hot pepper flakes, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
Recipe: Make Natalia Machado’s Rib Eye Steak with Chimichurri and Criollo
As a native Argentinean born in Patagonia and raised in Buenos Aires, Natalia Machado knows her meat. After training under Maricel Presilla (as some say, the Julia Child of Latin cuisine), Machado took over as executive chef of Industria Argentina, Libertador, and Azul. She shares her recipe for Rib Eye Steak (Ojo de Bife) with Chimichurri and Criollo sauces.
“It’s said that every Argentinean has his or her own (and always the best) chimichurri sauce that there is,” says the 31-year-old chef. “These recipes are part of a family’s heritage. You could find as many chimichurri recipes as there are restaurants in Argentina.”
So, is steak really a man’s game?
“I bring a feminine touch to everything in my kitchen, but generally I don’t think food could be gender specific, or at least it hasn’t been that way for me. My mom is in charge of the grill at home… It’s empowering, and satisfying to be behind a grill.”
Rib Eye Steak with Chimichurri and Criollo
1 bunch flat leaf-parsley, chopped (about 1 cup)
1 medium Spanish onion, finely chopped
5 cloves garlic, finely minced
2 medium red bell peppers, seeded and finely diced (about 1/2 cup)
1 tbsp dried oregano
1 tbsp coarse salt
1 tsp ground black pepper
1 tbsp chili flakes
1 cup olive oil
1/4 cup red wine vinegar
In a large mixing bowl, combine all the ingredients except the oil and vinegar, and mix well. Stir in 1/4 cup water and the vinegar and let rest for 30 minutes. In a small saucepan, heat the oil over medium heat until it reaches 95 degrees F. Slowly add the warm oil to the bowl, stirring constantly. Allow the mixture to cool completely.
Transfer it to an airtight container and place it in the refrigerator. The flavors will develop and enhance overnight. For best results, prepare at least 2-3 days ahead of time. Chimichurri can be stored in the refrigerator for several weeks.
Yield: 3 cups
1 medium Spanish onion, finely chopped (about 1 cup)
2 medium red bell peppers, finely chopped (about 1/2 cup)
1 large ripe beef tomato (or 2 large plum), seeded and finely chopped
1/2 cup corn oil
1/2 cup extra virgin olive oil
1/2 cup apple cider vinegar (or a great white wine vinegar like Muscatel wine vinegar or white balsamic)
1 tbsp salt
freshly ground black pepper, to taste
In a medium-sized bowl, combine the onion, peppers, and tomato, and mix well. Add the salt, pepper, and vinegar, and let rest for 15 minutes. While stirring, slowly add the oils. Place the mixture in a glass or plastic container with the lid, and store it in the refrigerator for 15-20 minutes until cold. This sauce is best fresh, but can be stored in an airtight container in the refrigerator for 2-3 days.
Add a small bag of coals in the center of your grill and light. When the coals turn gray and ashy on the outside (about 15 minutes), distribute them evenly. Cover with the lid for 10-15 minutes more before grilling steaks.
Rub four 1 1/2-inch-thick rib-eye steaks (about 14 oz each) with generous amounts of salt and freshly ground pepper. Grill steaks to preferred doneness, about 7 minutes on each side for a juicy medium-rare, or 10 minutes for medium. Serve right off the grill with your favorite Argentinean salsas, described above.