The Best Argentinian-Style Grilled Beef Ribs Recipe

Eager to up your grilling game and try out Argentinian-style grilled beef ribs in your backyard barbecue? In this article, I’ll share with you all of my secrets when grilling the perfect beef ribs, the centerpiece of any true Argentine asado.

Understanding the Cut: What Are Beef Ribs? 

Beef ribs, unlike other cuts such as T-bone or brisket, have a robust flavor profile that is enhanced by the marbling of fat and connective tissue throughout the meat. Back ribs, also known as beef back ribs or short ribs, are cut from the rib section closest to the spine and feature generous amounts of meat attached to the bone – and are ideal for grilling. 

Here’s an example of short ribs: 

And here you have an example of full rack of ribs: 

Alternatively, plate ribs, also known as beef plate short ribs, are cut from the lower portion of the rib cage and typically feature larger, meatier portions with a higher fat content. Plate ribs require longer cooking times to achieve optimal tenderness, so you’ll need a bit more skill to grill them to perfection.

When selecting beef ribs for grilling, it’s essential to choose the ones that are well-marbled and free from excessive amounts of surface fat. Look for ribs with vibrant red color and ample marbling throughout the meat. 

Additionally, consider the thickness of the meat and the size of the bones, as thicker cuts with larger bones tend to retain moisture and flavor more effectively when you grill them. 

Preparing Your Beef Ribs

1. Start by inspecting the beef ribs for any excess fat or silver skin, as they can make your meat less tender as you cook it (but don’t remove too much, as some fat is essential for juiciness!).
2. Consider marinating the beef ribs for several hours or overnight to tenderize the meat. Here’s a recipe of my signature marinade for more flavor:

Alternatively, apply a dry rub generously to all sides of the ribs, such as a combination of salt, black pepper, paprika, garlic powder, onion powder, and other spices.

3. Before firing up the grill, remove the beef ribs from the refrigerator and let them sit at room temperature for 60 minutes to improve the flow of juices and reduce the risk of overcooking the exterior.
4. Take this time to preheat your grill and prepare any additional ingredients or side dishes you plan to serve with it. Don’t forget to prepare some chimichurri!

Grill Your Beef Ribs 

Now comes the juicy part of grilling your beef ribs: start by preheating your grill to medium heat, aiming for a temperature of around F (10-180°C).

Place the ribs on the grill

Once the grill is hot, place the beef ribs directly over the embers on the rub side down, this will allow the ribs to heat up and assisting with the cooking process of the meat, it also key to  to lock in moisture and developing rich, caramelized flavors.

Be patient, keep the ribs grilling at a steady but consistent heat(or you’ll overcook them very fast!). For meat to be tender and delicious, you’ll need to  the ribs for 1.5 to 2 hours, on the rib side down. 

Time to Turn the Ribs

After 1.5-2 hours you can turn the ribs to the meat side down, here you should allow at least 30 mins for the ribs to finally roast and give the fat that beautiful golden color. 

Check if they are done

How will you know when they are done? The famous twist the rib and let it slide out is the trust “call-of-duty” or many an Asador in Argentina. Although the most reliable way would be by using a meat thermometer, you can also look for visual cues that indicate the ribs are done. For example, the meat should be tender and easily pull away from the bone with little resistance. You may also notice the ribs beginning to shrink slightly and develop a caramelized exterior.

Once you remove the ribs from the grill, let them rest for 10-15 minutes before slicing and serving with your favorite accompaniments (corn on the cob, anyone?).

Troubleshooting 

As delicious as it is to grill Argentinian-style beef ribs, it’s also easy to overcook them. Keep an eye on the ribs to prevent them from becoming dry and tough (you can use Salmuera to assist with this). Plus, ensure that your grill is preheated to the correct temperature before adding the ribs to achieve optimal searing. Avoid placing the ribs directly over high heat for too long, as this can lead to uneven cooking and burnt exterior.

If by some miracle you manage not to eat all your beef ribs 🤣, you can store the leftovers in an airtight container or resealable plastic bag in the refrigerator for up to 3-4 days. To reheat, do not use the microwave: instead, place the ribs in a baking dish, cover them with foil, and warm them in a preheated oven at 325°F (160°C) for 15-20 minutes.

All in all, mastering the art of grilling Argentinian-style beef ribs at home is not only achievable but also incredibly rewarding. Just make sure not to overcook your meat, prepare a good chimichurri or salsa criolla and enjoy restaurant-quality ribs right in your own backyard. 

Summary

Recipe Name

Argentinian-Style Grilled Beef Ribs

Author Name

Jason Pittock

Published On

2024-04-23

Preparation Time

30M

Cook Time

1H

Total Time

1H30M