Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Paraguayan Grilled Ribs

Costilla Asada Paraguaya, Paraguayan Asado Ribs, Costilla a la Parrilla

This Paraguayan grilled ribs recipe is the heart of the Paraguayan asado: a rack of beef short ribs, the costilla, seasoned with nothing but coarse salt, garlic and oregano, and grilled low and slow over hardwood embers until the meat pulls back from the bone and turns tender and smoky. It is a single-cut grill, not the mixed parrillada of Argentina and Uruguay, and it is always served with boiled mandioca. One serving is about 438 g, ribs with mandioca, and carries 1361 calories.

In Paraguay the asado is defined by one cut above all: the costilla, beef short ribs grilled slowly over hardwood embers. Unlike the mixed parrilladas of Argentina and Uruguay, with their chorizo, morcilla and many steaks, a Paraguayan asado centres on the ribs themselves, seasoned with coarse salt and cooked for hours until the meat pulls back from the bone. The fire is built in a separate brazier, the fogonero, and only the embers go under the meat. The ribs are always served with boiled mandioca, the starchy root that soaks up the juices, and a simple salad — a Sunday meal that brings the whole family to the parrilla.

Pairs well with: Boiled mandioca and a tomato and onion salad.

Provenance

Paraguay flag Paraguay

Paraguayan Heritage

Latin America & Caribbean

Time Dedication

3h 20m

20m prep • 180m cook

Batch Yield

4 Servings

1361 kcal per serving

1 serving ≈ 438 g

Technical Skill

Intermediate

Medium (Live-Fire Grilling)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Sunday family asados, celebrations, gatherings with friends, outdoor grilling Cost: Medium — about $6–8 per serving at home
Tags: Beef Savory High-protein Grilled
Two grilled beef short ribs with grill marks on a white plate

Paraguayan Heritage

Photo: Marcelo Teson from Los Angeles, CA, USA, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $6–8 per serving at home (USD)

Made the Paraguayan way: costilla only, coarse salt, hardwood embers, slow indirect heat, mandioca on the side.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 3h 20m
P

Prep Stage: Fire & Seasoning

20 Minutes • Lighting the Fire

Light hardwood charcoal in a separate brazier and let it burn down to glowing embers while you season the ribs with salt, garlic, oregano and lemon.

Maestro Tip: Start the fire first: good embers take 30–40 minutes, and the ribs need steady, gentle heat.

  1. 1

    Light the Fire

    30 Mins Embers, no flame

    Build a hardwood charcoal fire in a brazier or grill and let it burn down to glowing embers covered in a light coat of ash. Spread the embers to one side so you have a cooler indirect zone.

    Quebracho or another dense hardwood gives the cleanest heat; never grill over flames.

    Done when: Glowing embers covered in light ash, no flames.

  2. 2

    Season the Ribs

    10 Mins Room temperature

    Rub the ribs all over with the coarse salt, grated garlic, oregano, black pepper and lemon juice. Leave them to rest while the fire settles.

    Salt at least 20 minutes before grilling so it soaks in.

    Done when: Ribs evenly coated, smelling of garlic and oregano.

  3. 3

    Grill Low & Slow

    150 Mins Indirect heat, about 150–180°C (300–350°F)

    Place the ribs bone-side down over the indirect heat, put the lid on, and grill for about 2 1/2 hours, turning every 30 minutes, until the meat has pulled back from the bone by about 1 cm and is tender. The ribs are done at an internal temperature of about 88°C (190°F), well above the 63°C (145°F) minimum for beef.

    Patience is the whole recipe: rushing over high heat dries the ribs out.

    Done when: Bone exposed by about 1 cm, meat tender, internal temperature about 88°C (190°F).

  4. 4

    Boil the Mandioca

    25 Mins Boiling water, 100°C (212°F)

    While the ribs cook, boil the mandioca chunks in salted water for about 25 minutes until soft all the way through. Drain well.

    Mandioca is ready when a fork slides in easily and the flesh looks translucent at the edges.

    Done when: Soft all the way through, easy to pierce.

  5. 5

    Rest, Slice & Serve

    15 Mins Serve hot

    Rest the ribs for 10 minutes, then slice between the bones. Serve hot with the boiled mandioca and a tomato and onion salad.

    Resting lets the juices settle: cut too soon and they run out onto the board.

    Done when: Juicy slices, hot, ready to eat.

Finishing Touches & Plating

Serve the ribs hot off the grill with boiled mandioca and tomato and onion salad, the way a Paraguayan asado is always served.

Nutritional Physiology & Benefits

Nutrition

Energy

1361

kcal / serving

Protein

70g

Complete AA

Carbs

60g

Complex

Fats

92g

Healthy

Per serving (4 servings · 1 serving ≈ 438 g)
Energy1361 kcal
Protein70 g
Carbohydrates60 g
Fat92 g
Fibre3.2 g
Sugar2.8 g
Sodium1650 mg
Per 100g
Energy311 kcal
Protein16 g
Carbohydrates13.6 g
Fat21 g
Fibre0.7 g
Sugar0.6 g
Sodium377 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Beef supplies iron, zinc and vitamin B12; mandioca adds potassium and a little vitamin C.

High-Protein Main

One serving carries about 70 g of protein, which makes this a genuinely filling dinner.

Simple Seasoning

Coarse salt, garlic, oregano and lemon: nothing from a packet, and the beef does the talking.

Slow Fire, Real Flavour

Hours over hardwood embers give the ribs a smoky crust that no oven can match.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Boiled Mandioca

Soft, starchy mandioca soaks up the meat juices and balances the rich, salty beef — the essential Paraguayan partner.

Chipa Guasu

A slice of fresh-corn and cheese bake adds sweetness and turns the grill into a feast.

Vegetables

Tomato & Onion Salad

Fresh tomato and onion salad adds acidity and crunch that cut through the fat of the ribs.

Drinks

Terere

Ice-cold yerba mate is the traditional drink at a Paraguayan asado.

Complete menu

Serve the ribs with boiled mandioca, tomato and onion salad, chipa guasu and ice-cold terere for a full Paraguayan asado.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Grilling Over Flames

Flames scorch the outside while the inside stays tough; always grill over embers. This is general food information, not medical advice.

Skipping the Rest

Cutting the ribs straight off the grill spills the juices; rest them 10 minutes first. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty Sunday asado for most adults; one serving with mandioca and salad is a full meal.
  • ChildrenChildren love ribs off the bone; cut the meat off the bone and serve with soft mandioca.
  • ElderlySlow-grilled ribs are tender and easy to chew; serve warm with soft mandioca.
  • Pregnant womenBeef grilled well past 63°C (145°F) is safe; keep the salt modest. Ask your clinician about portions.
  • Breastfeeding womenA satisfying dinner that covers protein and energy; pair with mandioca and salad for a fuller meal.
  • AthletesVery high in protein after training; the mandioca adds the carbohydrate for recovery.
  • Weight gainRibs with mandioca are energy-dense, which helps when more calories are needed.
  • Weight lossOne smaller portion of ribs with a big salad is the lighter choice; the ribs are rich in fat.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe ribs are low in carbohydrate, but the mandioca is starchy; keep the mandioca portion modest. Ask your clinician about portions.
  • High blood pressureThe coarse salt adds sodium; keep the portion modest and go light on extra salt. Ask your clinician about portions.
  • Kidney diseaseBeef is high in protein and the ribs add salt, so keep portions modest and ask your clinician about portions.
  • GoutBeef is moderate in purines; a smaller portion with more salad is the safer choice. Ask your clinician about portions.
  • Stomach issuesRich, fatty ribs can be heavy; eat slowly and keep the salad fresh and simple. Ask your clinician about portions.
  • Cardiovascular diseaseShort ribs are rich in saturated fat; keep to a smaller portion and trim visible fat. Ask your clinician about portions.
  • Fatty liverThe ribs are energy-dense and fatty; a smaller portion with salad fits better than a full serving. Ask your clinician about portions.
  • Food allergiesFree from gluten, dairy, egg and nuts as made here. Check the salad dressing for allergens. Ask your clinician about allergies.
  • Special therapeutic dietsEasy to adapt: trim the fat, use less salt, and serve with more salad and less mandioca. Ask your clinician about portions.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely and store in a sealed container.
In the fridge
Cooked ribs keep 3 days in the fridge at 4°C (40°F) or below.
In the freezer
Cooked ribs freeze up to 2 months; thaw in the fridge.
How to reheat
Reheat covered in a low oven at 160°C (325°F) until hot through, to 74°C (165°F).
Freezing recommended
Yes — in portions.
Signs it has spoiled
Sour smell, slimy surface, or grey meat.

More recipes to explore

A golden baked sopa paraguaya cornmeal and cheese cake in a glass baking dish with one square cut out Paraguay flag Paraguay 1h 5m
Lunch •Asunción Heritage

Sopa Paraguaya

This sopa paraguaya recipe turns cornmeal, salty Paraguay cheese, onion, milk and eggs into a golden, spongy cake that slices like bread. Despite the name — sopa means soup — there is no broth here: the dish is solid, rich and meant to be cut into squares. One serving is about 180 g.

Comfort & Warmth

A golden, spongy cornmeal and cheese cake — Paraguay’s national dish, baked until the top is crisp and the inside stays soft.

Pairs Well With
Warm squares with grilled meat or a bowl of soup
A pile of golden baked chipa cheese bread rings, one broken open to show the soft crumb Paraguay flag Paraguay 50m
Snack & Tea •Paraguayan Heritage

Chipa

This chipa recipe makes 12 golden Paraguayan cheese bread rings from cassava starch, salty cheese, eggs and a pinch of anise. The dough is rolled into ropes, closed into rings and baked until puffed and lightly cracked — crisp on the outside, soft and chewy inside. One serving is about 185 g (two rings).

Snack & Sharing

Small baked cheese bread rings made from cassava starch — crisp outside, chewy inside, best eaten warm.

Pairs Well With
Warm rings with a cup of cocido (mate cocido)
A golden mbejú cassava cheese pancake on a white plate beside a mug of cocido Paraguay flag Paraguay 30m
Snack & Tea •Guaraní Heritage

Mbejú

This mbeju recipe presses cassava starch and cheese into a golden griddled pancake — Paraguay’s classic snack, cooked in a dry pan and flipped once. It shares its two main ingredients with chipa, but the form is entirely different: chipa is kneaded and baked into bread rings, while mbejú stays a crumbly, sandy mixture that is pressed flat in the pan and never sees an oven. One serving is about 215 g (one pancake).

Snack & Sharing

A flat, griddled cassava-starch and cheese pancake — crisp at the edges, soft inside, cooked in a pan, never baked.

Pairs Well With
A warm pancake with a cup of mate cocido
Two golden squares of chipa guasu with a fresh corn and cheese crumb, served with tomato and spinach salad Paraguay flag Paraguay 1h 5m
Lunch •Guaraní Heritage

Chipa Guasu

This chipa guasu recipe blends fresh corn kernels with eggs, milk, onion and salty Paraguay cheese, then bakes the mixture into a golden, moist cake that is cut into squares. It is not sopa paraguaya: chipa guasu is made with whole fresh corn kernels, while sopa paraguaya is made with cornmeal — the two dishes look alike but taste quite different. One serving is about 222 g.

Comfort & Warmth

A golden, moist bake of fresh corn kernels, Paraguay cheese, eggs and milk — the national side dish, served warm in squares.

Pairs Well With
Warm squares of chipa guasu with grilled meat and salad

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.