This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Asado Argentinian Beef Ribs


This week Mauro Callegari of The Independent in Gembrook is back, sharing one of Argentina’s favourite dishes – Asado style beef ribs.

Traditionally, Asado style cooking refers to meat cooked on the barbeque or grill, but this version is all about slow cooking the meat until it is tender in the oven. Mauro pairs his ribs with a salsa verde style sauce, the perfect zingy accompaniment to this rich, flavoursome dish.

8th March, 2016
Mauro Callegari of The Independent
Tuesday 8th March 2016

What can I say about beef short rib?! Actually, a lot! Argentinians are crazy about it. Its smell fills the streets with its smokey BBQ flavour, and it is enjoyed by workers on the side of the road, friends at the park, and family gatherings. Many BBQ restaurants in the city serve this traditional dish, slowly cooking the ribs on the street. To me this dish encompasses the culinary spirit of Argentina. Asado, Asado, Asado!

This recipe is the version we serve at The Independent in Gembook. We slow cook the beef ribs for six hours with some oregano and chilli, until the meat is under. Then we serve the meat with a classic provenzal dressing. The combination of the two is delightful.

Ingredients (Serves Four People)

For the ribs

  • 2kg of beef ribs (All in one piece, I use cape grim)
  • Dried oregano
  • Dried chilli flakes

For the provenzal dressing

  • 1/2 bunch finely chopped parsley
  • 1/2 bunch finely chopped oregano
  • 1/2 head of roasted garlic (roast in a hot oven with olive oil until soft)
  • Extra virgin olive oil
  • 1 tbsp of white wine vinegar
  • Sea salt flakes
  • Zest of one lemon
  • Pinch of chilli flakes


Pre-heat oven to 95 degrees celsius.

Place the beef in a roasting tray. Rub the top of the ribs with sea salt flakes, dry oregano and chilli flakes. Put 200 ml of water in the tray, cover with cling wrap then aluminum foil over it.

Cook the meat in the preheated oven for 6 hours or until it is nice and tender.

To serve, remove the cling wrap and foil, and reheat the oven to 200 degrees celsius and cook for a further 5-10 minutes.

For the provenzal dressing, mix all ingredients in a bowl, and season to your liking. Serve on top of the beef.

Asado Argentinian beef ribs. Recipe by Mauro Callegari of The Independent in Gembrook. Flat white plate by Anchor Ceramics. Recipe by head chef Mauro Callegari. Photo – Sean Fennessy. Styling – Nat Turnbull for The Design Files.

The Design Files acknowledge the Traditional Custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email