Asado Argentina: Authentic BBQ Recipe & Technique

Asado is Argentina’s iconic barbecue, a slow-cooked feast of beef ribs, short ribs, and sausages grilled over wood or charcoal until tender and smoky. It’s not just a meal but a social ritual, and this recipe captures the essential technique: low heat, patience, and simple seasoning with salt. The result is deeply flavorful, juicy meat with a crisp, salty crust that falls off the bone.

Ingredients

4 lb (1.8 kg) beef short ribs (asado de tira), cut into 2–3 rib pieces
2 lb (900 g) beef flanken-style ribs (or skirt steak), in one piece
1 lb (450 g) Argentine chorizo sausages (or any fresh pork chorizo)
1 lb (450 g) morcilla (blood sausage) (optional, or use more chorizo)
2 tbsp (30 g) coarse sea salt (or kosher salt), plus more to taste
1 tsp (5 g) freshly ground black pepper (optional)
2 tbsp (30 ml) olive oil (for the grill grate)
Chimichurri sauce, for serving (store-bought or homemade)

Instructions

Prepare the fire: If using a charcoal grill, light a large chimney of charcoal and wait until the coals are glowing and covered with white ash. For a wood grill, use hardwood like quebracho or oak. Push the coals to one side of the grill to create a two-zone fire: a hot side and a cooler side. You want a low, steady heat of about 250–300°F (120–150°C). For a gas grill, preheat to low and set one burner to low, leaving the other off.
Season the meat: Pat the short ribs and flanken ribs dry with paper towels. Sprinkle generously with coarse salt on all sides. If using pepper, add it now. Do not use marinade; asado relies on the quality of the meat and salt. Let the meat sit at room temperature while the fire is ready.
Start the ribs: Place the short ribs on the cooler side of the grill, bone-side down, away from direct heat. Cover the grill (if using a kettle grill, leave the vents partially open). Cook for 1 hour, turning once halfway, until the meat is browned and starting to shrink from the bones. The internal temperature should be around 160°F (71°C) after this initial phase.
Add the flanken and sausages: Place the flanken ribs and the chorizo and morcilla on the cooler side as well. Continue cooking, turning occasionally, for another 1 hour to 1 hour 15 minutes, until the short ribs are very tender and the internal temperature reaches 203°F (95°C) for fall-off-the-bone texture (if you prefer, you can pull them earlier at 195°F/90°C for slightly firmer meat). The flanken should reach 145°F (63°C) for medium-rare, or cook longer to your liking. Sausages should reach 160°F (71°C) (USDA FSIS safe minimum for ground meat).
Rest the meat: Transfer all meats to a cutting board and let rest for 10–15 minutes, loosely tented with foil. This allows the juices to redistribute.
Carve and serve: Slice the short ribs between the bones, cut the flanken against the grain into thin strips, and slice the sausages into chunks. Serve immediately with chimichurri sauce.

Tips

Use the right wood: Traditional asado uses wood or charcoal; avoid mesquite as it can be too bitter. If using a gas grill, add wood chips in a smoker box for a smoky flavor.
Don’t rush the fire: The key is low and slow. If the heat is too high, the outside will burn before the inside is tender. Aim for a gentle sizzle, not a flare-up.
Salt generously: The salt crust is essential. Use coarse salt so it doesn’t dissolve too quickly; you can brush off excess before serving if desired.
Substitutions: If you can’t find flanken-style ribs, use skirt steak or a thick-cut sirloin. For chorizo, any fresh, uncooked sausage works; morcilla can be replaced with more chorizo or omitted.

Serving Suggestions

Serve asado with classic Argentine sides: a simple salad of tomato, onion, and lettuce with olive oil and vinegar; grilled or roasted vegetables like peppers and zucchini; and warm crusty bread. Chimichurri is a must—spoon it over the meat or serve on the side. For drinks, a full-bodied Malbec or a simple sparkling water with lemon are traditional.

Variations

Asado de Tira: Use only short ribs, cut into thin strips across the bone, and grill them quickly over higher heat for a chewier, more charred result.
Matambre: A flank steak stuffed with vegetables and herbs, rolled and grilled or roasted, then sliced into pinwheels.
Chicken or pork: Add chicken thighs or pork shoulder to the grill; adjust cooking times accordingly (chicken to 165°F/74°C, pork to 145°F/63°C plus rest).
Vegetarian option: Grill large portobello mushrooms, halved zucchini, and thick slices of provoleta cheese (or provolone) until charred and melted.

Storage and Reheating

Refrigerate leftover meat in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, place in a covered pan with a splash of beef broth or water and warm in a 325°F (160°C) oven for 10–15 minutes, or until heated through to 165°F (74°C). Avoid microwaving as it toughens the meat. You can also freeze cooked asado for up to 3 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

What cut of beef is best for asado? The traditional cut is asado de tira (short ribs cut across the bone) or vacío (flanken-style ribs). Both have good marbling and become tender with slow cooking. If unavailable, use beef short ribs or a thick-cut skirt steak.

Do I need a special grill? No, a standard charcoal kettle grill or even a gas grill works. The key is to create a two-zone fire so you can cook over indirect heat. If using gas, use a smoker box with wood chips for that smoky flavor.

How long does asado take? Plan for about 2 to 3 hours total. The exact time depends on the thickness of the meat and the temperature of your grill. The ribs need at least 2 hours to become tender; the sausages will cook faster, so add them later.

Can I cook asado in the oven? Yes, you can replicate the low-and-slow method in a 300°F (150°C) oven. Place the meat on a rack over a baking sheet and cook until tender, but you won’t get the smoky flavor unless you add liquid smoke or smoked paprika.

What is chimichurri and how do I make it? Chimichurri is a sauce of parsley, garlic, oregano, vinegar, and oil. Blend 1 cup fresh parsley, 4 garlic cloves, 2 tbsp oregano, 1/2 cup olive oil, 3 tbsp red wine vinegar, and salt to taste. Let it sit for at least 30 minutes before serving.

Is asado supposed to be well-done? Traditionally, asado is cooked to medium or medium-well, but you can cook it to your preference. The ribs are often cooked until very tender (well-done), while the flanken is often served medium-rare. Always use a meat thermometer to check safe internal temperatures.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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