🛒 Ingredients
- 1 kg beef short ribs
- 4 Argentine chorizo sausages
- 2 blood sausages
- For the chimichurri: parsley, oregano, garlic, vinegar, oil, crushed red pepper, salt
👨🍳 Step-by-step instructions
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Preheat oven to 200°C (or use grill/broil on high).
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Generously season the meat with salt and pepper just before cooking.
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Place the beef short ribs on the oven rack.
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Roast for 30 minutes, flip, then roast another 30 minutes.
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Halfway through cooking, add the chorizo and blood sausage.
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Meanwhile, prepare the chimichurri by mixing all ingredients. Let it rest for 30 minutes.
💡 Chef's tip
Argentine asado is NOT marinated. Only coarse salt, and just before cooking: premature salting dries out the meat.
📝 Our take
Argentine asado in the oven is not a replacement for the grill — it is an adaptation for those without one, and a very good one at that. The rule is the same: no marinade, only coarse salt applied just before cooking. The chimichurri is made at least an hour before so the herbs can macerate. With good quality ribs, the result is hard to fault.
🍷 Wine & food pairing
Malbec from Mendoza, medium to high altitude. This is the quintessential wine for Argentine asado: dark fruit, some violet, and enough tannin for fatty beef.
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