Asado (Uruguayan Embers-Grilled Beef Ribs and Sausages)
In short: Beef short ribs, flank steak and fresh sausages slow-grilled over glowing embers with only coarse salt, served with parsley chimichurri. It takes about 2 h 30 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 2 h
- Resting
- 15 min
- Total
- 2 h 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 700 kcal
Asado is the Uruguayan weekend ritual: a long, unhurried barbecue where beef ribs, flank steak and sausages cook slowly over wood or charcoal embers while the grill master stays in charge. Seasoning is only coarse salt, and the heat is kept low and steady so the meat turns tender and smoky. Everything is served from the grill with parsley and garlic chimichurri, salad and bread, and the meal can last the whole afternoon.
Instructions
- Make the chimichurri by stirring the parsley, garlic, oregano, chile flakes, oil, vinegar and salt together. Let it stand for at least 30 minutes.
- Light the charcoal in a pile. When it is covered in gray ash and glowing, spread the embers into a layer under the grill, keeping a small pile of fresh embers aside. Set the grate 15 to 20 cm (6 to 8 in) above the embers, so you can hold your hand over it for 5 or 6 seconds.
- Take the meat out of the fridge 30 minutes before cooking. Lay the ribs on the grate and sprinkle the top with a little coarse salt. Cook for 30 to 35 minutes.
- Turn the ribs, salt the other side lightly and cook for 25 to 30 minutes more, until browned and tender and the fat has rendered.
- Add the sausages when the ribs are halfway done. Turn them every 5 minutes and cook for 25 to 30 minutes, until browned and cooked through (71°C / 160°F).
- Grill the flank steak last, for 5 to 6 minutes per side, until it reaches 63°C (145°F). Rest it for 10 minutes, then slice thinly across the grain.
- Serve everything straight from the grill or a board, with the chimichurri, salad and bread.
Tips
- Keep the heat gentle and refresh the embers from the side pile instead of adding charcoal on top of the meat.
- No fire? Use a gas grill on medium-low with the lid closed, or roast the ribs at 160°C (325°F) for 1 1/2 hours and finish them under a hot broiler.
Questions and answers
What cuts are used for Uruguayan asado?
Beef short ribs cut across the bone (tira de asado), flank steak (vacío), chorizo sausages, morcilla (blood sausage) and sometimes sweetbreads.
Why is asado seasoned only with salt?
Good beef and a slow fire need little else. Coarse salt builds a crust and brings out the flavor, and sauces such as chimichurri are added at the table.
How do I know when the meat is done?
Ribs are ready when the meat is tender and pulls from the bone. Flank steak is done at 63°C (145°F) for medium, and sausages at 71°C (160°F).
How long does it take to make Asado (Uruguayan Embers-Grilled Beef Ribs and Sausages)?
About 2 h 30 min in total: 30 min of preparation and 2 h of cooking.
How many calories are in Asado (Uruguayan Embers-Grilled Beef Ribs and Sausages)?
About 700 kcal per serving, with 47 g of protein, 2 g of carbohydrates and 56 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 47 g |
| Carbohydrates | 2 g |
| Fat | 56 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
