In Uruguay, the asado is much more than a meal: it is the weekend ritual that brings the whole family around the grill. Unlike a quick barbecue, it cooks slowly over glowing wood embers, never over open flame. The result is beef short ribs that are crisp and golden outside and juicy inside, alongside the must-haves of every parrillada: chorizo and morcilla.
Recommended for this recipe
Lights charcoal evenly and fast, without lighter fluid that ruins the flavor.
Turn ribs and sausages safely, far from the heat of the embers.
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Ingredients
- 3 1/4 lb (1.5 kg) beef short ribs, cut across the bone (flanken or tira de asado)
- 2 lb (1 kg) chorizo criollo or fresh pork sausage
- 1 lb (500 g) morcilla (blood sausage)
- Coarse salt, to taste
- 1 cup homemade chimichurri, to serve
- Crusty bread and a green salad, to serve
- Hardwood or natural lump charcoal
Instructions
- Light the wood or charcoal about 45 minutes before cooking, until you have an even bed of glowing embers with no flames.
- Spread the embers under the grill, keeping a small fire to the side to feed new embers as needed. The grill should be hot enough that you can hold your hand over it for 8 to 10 seconds.
- Put the chorizo and morcilla on first and cook 25 to 35 minutes, turning a few times, until the chorizo reaches 160 °F (71 °C) inside.
- Season the short ribs with coarse salt right before grilling. Place them bone side down and cook 35 to 45 minutes without moving them.
- Flip only once, when the meat releases easily and the bone side is golden. Cook 20 to 30 minutes more, until done to your liking.
- Rest the meat 5 minutes, cut into portions and serve everything together with chimichurri, bread and salad.
Tips for the best results
Patience is the secret of a good asador: strong heat burns the outside and leaves the inside raw. Salt the meat only right before it hits the grill, and add fresh embers from the side fire instead of letting the grill cool down.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving, without bread or salad.
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A deep juice groove keeps the board clean when you slice the asado at the table.
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