Asado de Costilla con Yuca

Name: Asado de Costilla con Yuca
Prep time: PT20 minutes
Cook time: PT2.5 - 3 hours
Total time: PT2 hours 50 minutes - 3 hours 20 minutes
Yield: 4
Cuisine: Paraguay
Ingredients: 1.5 kg Beef ribs (beef short ribs or back ribs); to taste undefined Salt; to taste undefined Black pepper; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Paprika; 1 kg Yuca (Manioc) (peeled and cut into large chunks); enough to cover yuca undefined Water; undefined undefined Optional: Chimichurri sauce or other dipping sauce

Slow-cooked beef ribs, often grilled or roasted, served with tender boiled or fried yuca (manioc). A quintessential Paraguayan barbecue dish, highlighting the country's love for grilled meats and staple root vegetables.

準備時間20 minutes

調理時間2.5 - 3 hours

合計時間2 hours 50 minutes - 3 hours 20 minutes

分量4

難易度Easy

オリジナル· Feb 8

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Asado de Costilla con Yuca - Paraguay traditional dish

🧂 材料

👨‍🍳 作り方

1
Preheat your oven to 160°C (325°F) or prepare your grill for indirect heat.
2
Pat the beef ribs dry with paper towels. In a small bowl, mix salt, black pepper, garlic powder, onion powder, and paprika. Rub the spice mixture generously over all sides of the beef ribs.
3
Place the seasoned ribs in a large roasting pan or directly on the grill grates over indirect heat. Cover the pan tightly with foil if using the oven. If grilling, close the lid.
4
Cook the ribs for 2.5 to 3 hours, or until the meat is very tender and almost falling off the bone. For grilling, maintain a low, steady temperature.
5
About 30 minutes before the ribs are done, prepare the yuca. Place the peeled and cut yuca in a large pot. Cover with water and add a generous pinch of salt.
6
Bring the water to a boil, then reduce heat and simmer for about 20-25 minutes, or until the yuca is fork-tender. Drain the yuca well.
7
Once the ribs are tender, you can optionally increase the heat for the last 15-20 minutes to crisp up the exterior, or briefly sear them over direct heat on the grill.
8
Serve the tender beef ribs hot, alongside the drained yuca. Offer chimichurri sauce or your favorite dipping sauce on the side.

調理履歴を記録する

💡 プロのコツ

✓Low and slow cooking is key to tender ribs.
✓Ensure the yuca is cooked until completely tender; undercooked yuca can be tough and fibrous.
✓For a richer flavor, you can marinate the ribs overnight.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Grill the ribs over charcoal for a smoky flavor.
Boil the yuca and then pan-fry it in butter until golden brown for a different texture.
Add a glaze made from honey, soy sauce, and garlic during the last 30 minutes of cooking.