Ingredients
- •4 lbs bone-in beef short ribs (English cut)
- •3 tsp coarse sea salt
- •1 tsp freshly cracked black pepper
- •For chimichurri:
- •1 cup flat-leaf parsley, finely chopped
- •¼ cup fresh oregano, finely chopped
- •6 cloves garlic, minced
- •⅓ cup red wine vinegar
- •⅔ cup extra virgin olive oil
- •1 tsp red pepper flakes
- •1 tsp coarse salt
- •Crusty bread for serving
Instructions
1
Season short ribs with coarse salt and pepper. Nothing else.
2
Place in vacuum-seal bags and seal.
3
Preheat sous vide bath to 165°F (74°C).
4
Submerge and cook for 30 h.
5
Make chimichurri at least 30 min ahead. Combine parsley, oregano, garlic, vinegar, olive oil, pepper flakes, and salt.
6
When ribs are done, remove from bags and pat dry.
7
Grill over high heat (preferably charcoal) 2–3 min per side until deeply charred.
8
Serve with chimichurri spooned generously over the top.
Notes
- •In Argentine asado, the meat speaks for itself - salt only, no marinades
- •Charcoal is the only acceptable fuel for purists
- •Chimichurri should be rough-chopped, not blended smooth
- •The 30-hour cook gives braise texture while the grill provides asado char
Nutrition information
Calories
640 cal
Protein
52g
Fat
44g
Carbs
4g
Tags
argentineasadogrilledsimple