Asado (Argentine Grill)

Asado brings the soul of Argentine grilling to your table, where succulent beef short ribs share the fire with offal treasures like chinchulines and sweetbreads, all kissed with smoke and seasoned simply with garlic, parsley, and oregano. The contrasting textures—from charred exteriors to tender, juicy interiors—create an unforgettable feast. Perfect for feeding a crowd and celebrating Argentine tradition at its most authentic.

Ingredients

8 pounds (3.6 kg) beef short ribs, cut into sections

2 pounds (900 g) beef kidneys, halved lengthwise

1.5 pounds (680 g) beef intestines (chinchulines), cleaned and looped

1 pound (450 g) beef liver, sliced thick

8 ounces (225 g) sweetbreads (thymus gland), cleaned

1/4 cup (60 ml) fresh parsley, finely chopped

1/4 cup (60 ml) fresh oregano, finely chopped

6 cloves garlic, minced

1/4 cup (60 ml) red wine vinegar

1/4 cup (60 ml) olive oil

Sea salt to taste

Freshly ground black pepper to taste

Hardwood for fire (oak, quebracho, or hickory)

Chimichurri sauce for serving

Instructions

Prepare the fire 45 minutes before cooking, building a bed of hardwood coals on one side of the grill to create zones of high and medium-low heat. The fire should burn down to glowing coals approximately 4-5 inches (10-12 cm) below the grill grate, reaching about 400°F (200°C) on the hot side.

Clean the offal thoroughly under cold running water. For the intestines, gently squeeze out any remaining contents and turn inside-out, scrubbing with salt and vinegar, then rinse completely. Pat the kidneys, liver, and sweetbreads dry with paper towels, removing excess moisture.

Mix the fresh parsley, oregano, minced garlic, salt, and black pepper in a small bowl. Brush the beef ribs and all offal pieces lightly with olive oil on both sides, then season generously with the herb mixture, rubbing it into crevices.

Begin with the beef ribs, placing them meat-side down on the grill grate over the hottest coals. Sear for 2-3 minutes per side to develop a crust, then move them to the cooler side of the grill, positioning them perpendicular to the grates so they rest on the curved bones.

Cook the ribs over medium-low heat for 35-45 minutes, turning every 10-12 minutes and basting with a mixture of olive oil and vinegar to keep them moist. The meat should pull slightly from the bone at the thickest point, and the exterior should be deeply browned but not charred.

After the ribs have been cooking for 20 minutes, add the intestines to the cooler zone of the grill, cooking them for 15-20 minutes until they are tender and cooked through, turning occasionally and moving them if they brown too quickly.

When the ribs are nearly done, place the kidney halves and sweetbread pieces on the medium-heat area of the grill. Cook the kidneys for 8-10 minutes per side until the exterior is caramelized but the interior remains slightly pink. Cook sweetbreads for 6-8 minutes per side until golden brown.

Add the liver slices to the grill in the final 6-8 minutes of cooking, searing them 3-4 minutes per side until they are browned outside but still slightly warm and tender inside, avoiding overcooking, which will cause them to become tough and dry.

Remove all meat to a large serving platter as pieces finish cooking, arranging ribs, offal, and intestines together. Drizzle lightly with additional olive oil and fresh chimichurri sauce.