Asado
Asado is not just a cooking method in Argentina — it's an essential social ritual, inherited from the gauchos who roamed the Argentine pampas in the 18th-19th centuries, grilling beef over open fire from the abundant cattle grazing freely on the endless plains. The tradition has stayed nearly unchanged: quality meat, wood or charcoal fire, and patience. Unlike quick Western barbecuing, asado is a slow, hours-long process led by the asador, the person exclusively responsible for the fire and the meat, who never rushes. On Sundays, Argentine families gather around the grill as the week's central event, and the serving order — sausages first, then offal, finally the ribs — is nearly as important as the taste.
Slow grilled over embers
Meat cooks low and away from the coals for hours.
Coarse salt only
The only traditional seasoning is coarse salt, nothing else.
Multiple cuts
Ribs, sausages and offal, served in stages, one after another.
Social ritual
Cooked by the asador, around whom family and friends gather.
Ingredients 4 servings
- 1kg beef short ribs
- 500g chorizo sausages
- 500g morcilla (blood sausage)
- Plenty of coarse salt
- Charcoal or wood for the embers
- Bread for serving
- Chimichurri for serving (optional)
How to make it
- 1PREPARE THE EMBERS: Light the charcoal or wood on one side of the grill and let it burn down to red embers, with no flame.
- 2PLACE THE MEAT: Arrange the ribs on the grill, away from direct heat, fat side up.
- 3SEASON: Sprinkle generously with coarse salt, no other seasoning.
- 4SLOW GRILL: Let the meat cook over low heat for 2-3 hours, turning occasionally, until tender.
- 5ADD SAUSAGES: Add the chorizo and morcilla to the grill in the final hour, turning often.
- 6CHECK DONENESS: The meat is ready when it pulls easily from the bone and has a golden-brown crust.
- 7SERVE IN STAGES: Serve the sausages first, then the ribs, cut into pieces, alongside bread and chimichurri.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
