Asado Paraguayo (Paraguayan Grilled Beef Ribs)
In short: Beef rib strips salted with coarse salt and grilled slowly over embers until browned and tender, served with boiled mandioca and tomato-onion salad. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 50 min
- Resting
- 1 h
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 740 kcal
Asado is how Paraguayans gather on a Sunday: beef ribs cooked slowly over hardwood embers, seasoned with little more than coarse salt. The meat is carved at the table and eaten with boiled mandioca (cassava), which takes the place of bread, alongside chipa guasu, sopa paraguaya and a simple tomato and onion salad. The skill is in the fire. Keep the heat moderate and the ribs away from the flames so they brown and tenderize without scorching.
Instructions
- Season the ribs generously on both sides with the coarse salt. Leave them at room temperature for 1 hour while you light the fire.
- Burn hardwood or lump charcoal until covered in gray ash, then bank the coals on one side of the grill. Aim for about 160°C (325°F) over the empty side, and oil the grate.
- Lay the ribs bone-side down over the cooler side, away from the coals. Cover and cook for 75 minutes, turning every 25 minutes.
- Meanwhile, boil the mandioca in salted water for 25 to 30 minutes until tender. Drain, remove the woody core from each piece and keep warm under a lid.
- Toss the tomatoes and onion with the oil, vinegar and salt, and leave at room temperature.
- Move the ribs over the coals for 5 to 10 minutes per side, until deeply browned. The meat should pull back from the bone ends and read at least 85°C (185°F) at the thickest point.
- Rest the ribs under foil for 10 minutes, then cut between the bones if you like.
- Serve hot with the mandioca and the salad.
Tips
- No charcoal grill? Roast the ribs on a rack in a 150°C (300°F) oven for 2 hours, then brown them under a hot broiler or on a hot grill pan.
- Let the coals burn down to gray ash before you cook. Flames scorch the outside before the meat softens.
Questions and answers
What cut of beef is used for Paraguayan asado?
Bone-in rib strips are a favorite, along with sausages and thicker cuts. At home, flanken-style short ribs are easy to find and cook well.
What do you serve with Paraguayan asado?
Boiled mandioca takes the place of bread. Chipa guasu and sopa paraguaya are the classic side dishes, and a tomato and onion salad cuts through the richness.
Can I make asado ahead of time?
Cooked ribs keep for 3 days in the fridge. Reheat them wrapped in foil at 150°C (300°F) for 20 minutes, though they taste best straight from the fire.
How long does it take to make Asado Paraguayo (Paraguayan Grilled Beef Ribs)?
About 2 h 20 min in total: 30 min of preparation and 1 h 50 min of cooking.
How many calories are in Asado Paraguayo (Paraguayan Grilled Beef Ribs)?
About 740 kcal per serving, with 31 g of protein, 67 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 740 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 67 g |
| Fat | 38 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
