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Asado de Costilla

Name: Asado de Costilla
Prep time: PT15 minutes
Cook time: PT3 to 4 hours
Total time: PT3 hours 15 minutes to 4 hours 15 minutes
Yield: 6
Cuisine: Argentina
Ingredients: 2 kg Beef short ribs (preferably a whole rack or large section) (Look for ribs with good marbling. A rack of beef short ribs (also known as 'asado de tira' in Argentina) is ideal. Ensure the bones are intact.); generous undefined Coarse sea salt or kosher salt (This is the primary seasoning. Use a coarse grind that will adhere to the meat and not dissolve too quickly. You'll need enough to generously coat all surfaces.); as needed undefined Hardwood logs (e.g., quebracho, oak, hickory) (For authentic flavor. If hardwood is unavailable, good quality charcoal can be used, but the smoky depth will be less pronounced.)

Argentine Grilled Beef Ribs

A centerpiece of any Argentine Asado, these beef short ribs are slowly grilled over wood embers, allowing the smoke and fat to render into incredibly tender and flavorful meat. This recipe focuses on the traditional, minimalist approach, highlighting the quality of the beef and the primal method of cooking.

Förberedelsetid15 minutes

Tillagningstid3 to 4 hours

Total tid3 hours 15 minutes to 4 hours 15 minutes

Portioner6

SvårighetsgradMedium

2 ändringar· Feb 8

Skapa din version

Asado de Costilla - Argentina traditional dish

🧂 Ingredienser

2 kg Beef short ribs (preferably a whole rack or large section)(Look for ribs with good marbling. A rack of beef short ribs (also known as 'asado de tira' in Argentina) is ideal. Ensure the bones are intact.)
generous Coarse sea salt or kosher salt(This is the primary seasoning. Use a coarse grind that will adhere to the meat and not dissolve too quickly. You'll need enough to generously coat all surfaces.)
as needed Hardwood logs (e.g., quebracho, oak, hickory)(For authentic flavor. If hardwood is unavailable, good quality charcoal can be used, but the smoky depth will be less pronounced.)

👨‍🍳 Instruktioner

1
Prepare the Fire: Build a substantial fire using your chosen hardwood logs in the grill or fire pit. Allow the wood to burn for at least 1 to 1.5 hours until it has reduced to a bed of glowing embers. The goal is a consistent, moderate heat, not roaring flames. Aim for a temperature where you can hold your hand about 6 inches above the coals for 6-8 seconds.
⏱️ 1 hour - 1 hour 30 minutes
2
Season the Ribs: While the fire is burning down, generously season the beef short ribs on all sides with coarse salt. Don't be shy; the salt acts as a crust and flavor enhancer. Let the salted ribs sit at room temperature for about 15-20 minutes while the coals reach optimal temperature.
⏱️ 20 minutes
3
Position the Ribs: Once you have a stable bed of embers, arrange the ribs on the grill grate. Place them bone-side down first, positioning them over the coals where the heat is moderate, not direct and scorching. The distance from the coals should be such that the ribs cook slowly without burning. This is a 'low and slow' cooking process.
4
Slow Cooking: Allow the ribs to cook undisturbed for approximately 2 to 2.5 hours. During this time, the fat will render, the connective tissues will break down, and the meat will become incredibly tender. Monitor the coals and add more small pieces of wood or adjust the embers as needed to maintain a consistent, moderate heat. The internal temperature should ideally reach around 90-95°C (195-205°F) for maximum tenderness, but relying on time and feel is traditional.
⏱️ 2 hours - 2 hours 30 minutes
5
Turning and Finishing: After the initial cooking period, carefully flip the ribs. Continue to cook for another 1 to 1.5 hours, or until the meat is deeply browned, caramelized, and extremely tender. You should be able to easily pull the meat away from the bone with a fork. The total cooking time will vary depending on the thickness of the ribs and the heat of your fire.
⏱️ 1 hour - 1 hour 30 minutes
6
Rest and Serve: Once cooked to perfection, remove the ribs from the grill. Let them rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring maximum moisture and flavor. Slice the ribs between the bones and serve immediately.
⏱️ 15 minutes - 20 minutes

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💡 Proffstips

✓Low and slow is key: Avoid high heat which will char the outside before the inside is cooked.
✓Embrace simplicity: The beauty of this dish lies in the quality of the beef and the smoky flavor from the wood. Salt is the only seasoning needed.
✓Bone side down first: Starting bone-side down helps protect the meat from direct heat initially and allows the marrow to add flavor as it heats.
✓Temperature control: While traditional methods rely on experience, using a meat thermometer to aim for an internal temperature of 90-95°C (195-205°F) ensures tenderness.
✓Patience is a virtue: Asado is a leisurely cooking process. Enjoy the process and the company.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Different cuts: While short ribs are traditional, other beef cuts like brisket or large flank steaks can be prepared similarly, though cooking times will vary.
With chimichurri: Serve the finished ribs with a vibrant chimichurri sauce on the side for a fresh, herbaceous contrast.
Marinating: For a different flavor profile, ribs can be marinated for several hours or overnight in a mixture of olive oil, garlic, herbs, and a touch of vinegar before grilling, though this deviates from the purest Asado tradition.