Asado Short Ribs
Wednesday, 17 June 2009
DescriptionTo get South American style beef ribs have the butcher cut through the bone and produce strips of ribs. So you’ll have a long strip of: meat, then a piece of bone, then meat, then bone, and so on and so forth. There’s no marinade except olive oil, a few spices, and salt and pepper—this is because you're meant to serve your meat with Chimmichurri sauce.
At a glance
4 to 6
1/2 cup coarsely ground black pepper
Preheat a charcoal or gas grill to 300 degrees F.
This recipe can be found in Rick Browne's article "Asado Heaven."