Asado Uruguay Food: How to Make It at Home

Asado is Uruguay’s national dish and social ritual: a slow fire of wood or charcoal, a rack of beef ribs and other cuts, and hours of conversation while the meat renders into something impossibly tender and smoky. What makes Uruguayan asado distinct from Argentine or Brazilian barbecue is its simplicity—just salt, fire, and time, often with the meat cooked on a metal stand (the parrilla) angled toward the coals rather than directly over them. This recipe recreates that experience on a standard kettle grill or smoker, using a whole rack of beef short ribs and a few classic accompaniments.

Ingredients

1 whole rack beef short ribs (about 4 lb / 1.8 kg), membrane removed
2 tbsp (30 g) coarse kosher salt, plus more to taste
1 tbsp (15 g) cracked black pepper (optional)
2 cups (470 ml) water in a spray bottle (for flare-ups)
For the classic chimichurri (optional):
1 cup (30 g) fresh flat-leaf parsley, finely chopped
4 garlic cloves, minced
1/2 cup (120 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tsp (5 g) dried oregano
1/2 tsp (2 g) red pepper flakes (optional)
Salt to taste

Instructions

Remove the ribs from the fridge 1 hour before cooking. Pat dry with paper towels. If the membrane (silver skin) is still on the bone side, slide a butter knife under it and pull it off—this lets the salt and smoke penetrate.
Season generously on all sides with the coarse salt and pepper. Use about 1 tbsp salt per 2 lb (900 g) of meat. Let sit at room temperature while you prepare the fire.
Set up a charcoal grill for indirect heat: light a chimney of charcoal (about 60 briquettes) and when they are covered in gray ash, push them to one side of the grill. Place a drip pan on the empty side. If using a gas grill, light only one burner and place the meat on the unlit side.
Add a few chunks of hardwood (oak, quebracho, or mesquite) to the coals for smoke. The target temperature inside the grill is 275–300°F (135–150°C). Use the grill’s vents to maintain this range.
Place the ribs bone-side down on the cool side of the grill, directly over the drip pan. Close the lid. Cook for 2 hours without opening the lid, except to check temperature and flare-ups.
After 2 hours, check the internal temperature with a probe thermometer. For beef short ribs, you want 203–208°F (95–98°C) for tender, pull-apart meat—this is well above the USDA safe minimum of 145°F (63°C) for whole cuts, but necessary to break down collagen. If the meat is at 160–180°F (71–82°C), continue cooking.
Continue cooking, checking every 30 minutes, until the meat reaches 203°F (95°C) and a skewer slides in with little resistance. This usually takes 3 to 3 1/2 hours total. If the grill runs hot, spritz the meat with water from the spray bottle to cool the surface and prevent burning.
Once done, remove the ribs to a cutting board and rest, loosely tented with foil, for 30 minutes. The temperature will rise a few degrees during rest.
While the meat rests, make the chimichurri: stir together parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, and salt in a small bowl. Let sit at room temperature for at least 15 minutes.
Slice the ribs between the bones, sprinkle with a little more salt, and serve with chimichurri on the side.

Tips

Use the right cut: Uruguayan asado traditionally uses asado de tira (cross-cut short ribs), but a whole rack of English-style short ribs is easier to find and cooks more evenly. If using cross-cut ribs, reduce cooking time to 2–2 1/2 hours.
Don’t skip the rest: The 30-minute rest is not optional—it lets the juices redistribute. Cutting too early will dry out the meat.
Control flare-ups: If fat drips cause flames, move the meat further from the coals or spray with water. Flames will char the outside before the inside is done.
Salt ahead: For even better flavor, salt the ribs the night before and refrigerate uncovered. This dry-brines the meat and helps form a better crust.

Serving Suggestions

Serve the asado with classic Uruguayan sides: a simple salad of lettuce, tomato, and onion with olive oil and vinegar; crusty bread; and provoleta (grilled provolone cheese). For drinks, a full-bodied red wine like Tannat, Uruguay’s signature grape, or a chilled medio y medio (a mix of dry white wine and sparkling wine) are traditional. Offer chimichurri on the side, but never over the meat—Uruguayans prefer to taste the beef and salt.

Variations

Mixed grill (parrillada): Add chorizo sausages, morcilla (blood sausage), sweetbreads, or chicken thighs to the grill alongside the ribs. Cook sausages and chicken to 165°F (74°C) internal temperature.
Lamb asado: Replace beef with a butterflied leg of lamb. Cook to 145°F (63°C) for medium-rare, rest 3 minutes, and slice thin.
Vegetarian version: Grill thick slices of provolone, portobello mushrooms, and corn on the cob with the same salt-and-smoke treatment. Cook mushrooms until tender, about 15 minutes per side.
Oven method: No grill? Roast the ribs in a 300°F (150°C) oven on a wire rack over a baking sheet for 3–3 1/2 hours, then finish under the broiler for 5 minutes to crisp the outside.

Storage and Reheating

Leftover asado keeps in the refrigerator for up to 4 days in an airtight container. To reheat, place the ribs in a 300°F (150°C) oven for 10–15 minutes, or until warmed through to 165°F (74°C) as per USDA FSIS guidelines. Avoid microwaving, as it will toughen the meat. You can also freeze cooked ribs for up to 3 months—wrap tightly in foil and then in a freezer bag. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

What is the difference between Uruguayan and Argentine asado? Both use wood or charcoal and salt-only seasoning, but Uruguayan asado often uses a parrilla (a metal grate that can be angled) and tends to cook at a slightly lower temperature. Argentine asado often includes more offal and uses a cross-shaped spit for whole animals. The cuts and chimichurri are similar.

Can I use a gas grill? Yes, but you’ll lose some smoky flavor. Use a smoker box with wood chips and set one burner to low. The key is maintaining 275–300°F (135–150°C) and cooking indirectly.

Why is my meat tough? Short ribs need to reach 203°F (95°C) to break down collagen. If you pulled them at 180°F (82°C), they’ll be chewy. Also, slicing against the grain is crucial—look for the direction of the muscle fibers and cut perpendicular to them.

Do I need to flip the ribs? No—cooking bone-side down the entire time protects the meat from direct heat and allows the fat to baste it. Flipping will only lose heat and moisture.

What if I don’t have a thermometer? You should get one—a probe thermometer is essential for asado. Without it, you’re guessing. If you must rely on feel, the meat should be so tender that a toothpick slides in like butter, and the bones should wiggle slightly.

Can I use a different cut of beef? Yes. Beef plate or chuck short ribs work, but they are fattier and may need 30–60 minutes longer. A whole brisket (flat cut) also works—cook to 203°F (95°C) and slice against the grain.

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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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