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1
Light the fire and make the sauces
25 mins
Wood embers; grill about 180–200°C (350–400°F)
Build a hardwood or charcoal fire on one side of the parrilla and let it burn down until the flames die and the embers glow red — about 25–30 minutes. While it burns, finely chop 40 g parsley leaves and 9 g garlic, then stir in 2 g oregano, 1 g red pepper flakes, 45 ml red wine vinegar, 90 ml olive oil and 1 g salt for the chimichurri. For the salsa criolla, finely dice 150 g tomato, 80 g onion and 80 g red pepper and toss with 15 ml vinegar, 15 ml oil, 1 g salt and 2 g black pepper. Leave both sauces to sit for at least 15 minutes.
Chop the chimichurri by hand, not in a food processor — the sauce should be loose and leafy, not a smooth paste.
Done when: Glowing embers with no flames; two finished sauces, one green and one diced and bright.
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2
Salt the meat
5 mins
Room temperature, about 20–22°C (68–72°F)
Pat the 900 g short ribs, 700 g vacío and 500 g entraña dry with paper towels and sprinkle 10 g of coarse salt evenly over all sides. Prick each of the 4 chorizo sausages once or twice with a fork. Leave the meat at room temperature for 15 minutes so the salt settles and the surface dries — a dry surface is what lets the meat brown instead of steam.
Salt just before grilling, not hours ahead — the asado tradition is salt only, and no marinade is needed.
Done when: Meat dry to the touch, evenly salted.
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3
Grill the short ribs slowly
50 mins
Low ember heat, about 150–180°C (300–350°F)
Spread the embers in a thin layer under the grill and lay the short ribs on bone-side down, away from the hottest spot. Cook for about 30 minutes on the bone side, then turn and cook for about 20 minutes on the meat side, until the fat is crisp and the meat pulls back slightly from the bone. Do not rush this cut — the tira de asado needs slow heat to turn tender.
If fat drips and flares, move the ribs to a cooler part of the grill instead of letting them sit in the flames.
Done when: Deep brown crust, fat rendered and crisp; centre at least 63°C (145°F) with a 3-minute rest for food safety.
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4
Add the vacío, entraña, chorizo and morcilla
25 mins
Medium ember heat, about 180–200°C (350–400°F)
When the ribs have about 25 minutes left, add the vacío fat-side down and cook for 10–12 minutes per side. Add the entraña for the last 8–10 minutes, 4–5 minutes per side — it is thin and overcooks fast. Put the chorizo on with the vacío and turn it often until it is browned all over and reaches 71°C (160°F) inside. Add the morcilla last, for 8–10 minutes, turning once, just until heated through to 74°C (165°F); it is already cooked, so it only needs warming.
Cook the cuts in sequence and take each one off as it is ready — the asado is served piece by piece, not all at once.
Done when: Vacío and entraña browned outside and juicy inside, at least 63°C (145°F); chorizo 71°C (160°F); morcilla hot through at 74°C (165°F).
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5
Rest, slice and serve
15 mins
Resting at room temperature, about 20–22°C (68–72°F); serve hot
Rest the beef on a warm board for 10 minutes — the juices redistribute and the temperature rises a few degrees. Slice the vacío and entraña against the grain into thin strips and cut the short ribs between the bones. Arrange all the meat with the chorizo and morcilla on a large wooden board, put the chimichurri and salsa criolla on the table, and serve immediately while everything is hot.
Cutting against the grain shortens the muscle fibres and makes every bite tender, especially for the entraña.
Done when: Juicy sliced beef, sausages hot through; beef rested 10 minutes and at least 63°C (145°F).
auto_awesome Finishing Touches & Plating
Pile the sliced beef, chorizo and morcilla onto a warm wooden board, set the chimichurri and salsa criolla on the table, and let everyone help themselves while the meat is still hot.
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