Asado
662kcal68.8g protein40.7g fat0g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (chimichurri) · dairy (chimichurri) · egg (chimichurri) · peanut (chimichurri) · tree nut (chimichurri) · sesame (chimichurri) · soy (chimichurri) · shellfish (chimichurri) · fish (chimichurri)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 4 lb | flanken-cut beef short ribs (3/4 to 1 inch thick) |
| 1 ½ tbsp | coarse salt |
Optional
Not counted above. The dish works without them.
| ½ cup | chimichurri for serving |
Steps
- prep10 mincharcoal or wood burned down to an even ember bed with no active flames licking the grateBuild a broad, steady bed of embers rather than cooking over flames. Radiant heat should be strong enough to brown the ribs gradually; flare-ups scorch fat before the interior has time to warm and render.
- season3 minribs evenly but not heavily coated with coarse saltSeason both sides of the ribs with coarse salt just before they go over the fire. The simple seasoning is deliberate: the defining flavors here come from beef fat, browned meat and managed wood or charcoal heat.
- grill16 minfirst side deeply browned; fat beginning to render; juices appearing on upper surfaceLay the ribs over steady embers and leave the first side largely undisturbed until it develops a substantial brown crust and the fat softens. Constant flipping slows crust formation and makes heat management harder to read.
- grill7 minsecond side browned; meat resilient but not hard; no prolonged flame contactTurn once and finish the second side more briefly. Move any rib away from flare-ups rather than accepting black soot as char; clean live-fire flavor comes from embers and browning, not burning grease.
- rest7 minoff heat; juices redistributed; ribs still hotRest the ribs before serving. Flanken-cut ribs are thin enough that a short rest is sufficient, and holding them too long sacrifices the contrast between crisp browned edges and juicy meat.