Asado Argentinian Beef Ribs

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.

Method

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.