Asado is a beef short rib cut across the bones that is typically found in Argentina where it is cooked on the iconic parrilla grill. Salsa roja is a Mexican staple condiment often served with asado, as we have here, but it goes with pretty much everything!
Ingredients 10
Salsa Roja
6 tomatoes, roughly chopped
2 garlic cloves, crushed
2 jalapeños, stems removed, roughly chopped
1 tbsp extra-virgin olive oil
salt, to taste
apple cider vinegar, to taste
1 white onion, finely diced
1⁄2 bunch coriander (cilantro), including stems and roots, washed
Beef Ribs
8 asado beef ribs, 140g / 5oz each
salt and pepper, to season
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Method 10
To Make The Salsa Roja
Put the , , and in a blender and purée to a smooth paste.
Transfer to a large saucepan over medium heat, add the , and bring the paste to a boil.
Remove from the heat and season to taste with salt and apple cider vinegar. Set aside to cool to room temperature.
Once it has cooled, mix in the and .
To Cook The Ribs
Prepare your charcoal barbecue for grilling (a gas barbecue can also be used, but the flavour imparted by the charcoal method is superior). Light your charcoal – it should take about 15 minutes.
Season the on both sides with salt and pepper.
Spread your coals out into a nice even bed. You will want them to be hot but spread out into an even layer. The fat from the ribs can cause flare-ups, so you want to minimise hot spots.
Working in two batches, place 4 of the over the hot coals. Cook for 2 minutes, flip the ribs. Cook for a further 2 minutes. Flip them again, and cook for a further 1–2 minutes until cooked to medium-well (they should retain a hint of pink). Remove from the barbecue and set aside to rest for 5–10 minutes. Repeat with the remaining beef ribs.
Cut between the bones into individual ribs and arrange on a serving plate.
Season with a pinch of salt and spoon generous amounts of salsa roja over the top to serve.
Meatsmith's tips
The salsa will keep in an airtight container in the fridge for up to 2 weeks.
