Beef Ribs Asado | How to Grill Short Ribs Argentine Style

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: salt + water

Coconut aminos reduce sodium while maintaining umami flavor.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

Ask the butcher to slice the two-pack of Chuck beef ribs down the middle without cutting through the skin.

Trim any loose hanging membrane from the ribs, leaving the membrane on.

Season the ribs with 2 teaspoons of kosher salt on both sides.

Prepare the grill with a combination of Cowboy hardwood briquettes and Cowboy hardwood lump charcoal.

Heat the grill to around 375°F.

Place the seasoned ribs on the grill and cook for about an hour, checking the temperature occasionally.

Prepare the Argentinian-style Creole by mincing tomatoes, bell peppers, white onion, garlic, and fresh oregano.

Mix the minced vegetables with cracked black pepper, red pepper flakes, a pinch of salt, 1/4 cup of red wine vinegar, and 1/4 cup of olive oil.

Let the Creole sit while the ribs cook, as it is meant to be eaten immediately.

After one hour, check the ribs and rotate them on the grill.

Continue cooking the ribs for another 30 minutes, maintaining a temperature around 350°F.

After an hour and a half, check the ribs again; they should be nicely rendered.

Cook for an additional 15 minutes with the ribs side down.

Check the internal temperature of the ribs, aiming for around 200°F.

Once the ribs reach the desired temperature, remove them from the grill and let them rest for a few minutes before cutting.

Slice the ribs and serve with the Creole.

Cooking Techniques

Equipment Needed

Spice Level: