Asado

About this dish

Asado grew out of the vast cattle herds of the Argentine pampas, where 19th-century gauchos, working far from any market, roasted whatever cut was at hand over an open fire as a practical necessity more than a cuisine. It has since become one of Argentina's defining social rituals — a Sunday asado is as much about hours of unhurried conversation around the fire as about the meat itself, traditionally the man of the house's job to tend. Chimichurri, the everpresent green sauce, likely takes its name from an English or Basque-accented mispronunciation lost to history, but its purpose is exact: cutting the richness of well-marbled beef with sharp acidity and garlic.

• Gluten-free
• Lactose-free
• Not vegetarian because of Beef short ribs, Fresh chorizo sausage

• 1.2kgBeef short ribs
• 500gFresh chorizo sausage
• 30gFlat-leaf parsley
• 5gDried oregano
• 4clovesGarlic cloves
• 60mlRed wine vinegar
• 100mlExtra-virgin olive oil
• 1pieceFresh red chilli
• 15gFine sea salt
• 3gWhole black peppercorns

Instructions

1. 1

   Make the chimichurri: finely chop the parsley, oregano and garlic, and whisk with the vinegar, olive oil and finely chopped chilli. Let it sit at least 20 minutes before serving.

   5 min

   Tip: Chimichurri improves with a short rest — the garlic and chilli mellow into the oil and vinegar instead of tasting sharp and separate.

2. 2

   Season the short ribs and chorizo generously with salt and let them come to room temperature before grilling.

   10 min

   Tip: Argentine asado seasons with salt alone at the grill — no marinade, no rub of other spices — trusting the meat and the fire to do the actual work.

3. 3

   Grill the short ribs bone-side down over low, indirect heat for about 75–80 minutes, turning occasionally, until deeply browned and tender enough to pull from the bone.

   80 min

   Tip: Real asado is cooked low and slow, well off direct flame — rushing it over high heat chars the outside long before the fat and connective tissue inside have had time to soften.

4. 4

   Add the chorizo to the grill for the final 10 minutes, turning once, until the casing crisps and the sausage cooks through. Rest the meat briefly, then serve with the chimichurri.

   10 min

   Tip: Slice the chorizo and check the ribs are done by feel, not just colour — the meat should give easily and start pulling away from the bone.