Asado de Costilla con Yuca
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.
🧂 Ingredients
- 1.5 kg Beef ribs(beef short ribs or back ribs)
- to taste Salt
- to taste 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 Water
- Optional: Chimichurri sauce or other dipping sauce
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.