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GRILLED ASADO-CUT BEEF SHORT RIBS

SERVES 4 | 30MIN COOKING

Asado-cut beef short ribs are one of the little known joys for the grill made popular in Argentinian barbeque. Short ribs are cut on the perpendicular for maximum render and flavour. We serve ours with our housemade chimichurri to cut the richness with piquancy. This technique is designed for a charcoal grill but can easily be adapted for a gas bbq - so long as the heat distribution is even.

Ingredients

8 slices asado-cut beef short ribs

Cracked black pepper

Salt to season

TO SERVE

Chimmichurri sauce to serve

Technique

Prepare your charcoal BBQ for grilling.

Season the Asado ribs on both sides with salt & pepper.

Spread your coals out into a nice even bed. You will want them to be hot but spread out into an even layer. The fat from the ribs can cause flare-ups so you want to minimise hot spots.

Work in 2 batches. Place 4 of the ribs over the hot coals, immediately put the lid on.

Leave to cook for 2 minutes. Remove the lid, flip the ribs and replace the lid. Cook for a further 2 minutes. Remove the lid, flip them again, and cook for a final 1-2 minutes to medium well (they should retain a hint of pink. Remove from the BBQ, and set aside to rest. Repeat the process with the remaining beef ribs.

Once rested, carve each rib into 3 between the bones. Arrange on a serving plate. Season with a pinch of salt, and spoon generous amounts of chimichurri over the top. Serve with a glass of Vinterloper Touriga.

SERVING SUGGESTION

Arrange on a serving plate. Season with a pinch of salt, and spoon generous amounts of chimichurri over the top. Serve with a glass of Vinterloper Touriga.