The word asado takes its origin from the Spanish word asar, meaning to grill. And more specifically, it refers to Argentinian barbecue. As opposed to traditional short ribs, these are cut across the bone for extra flavour and assist in the rendering process.

Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury

Cooking Tip

These ribs are fantastic on a BBQ. Simply dry with a paper towel before sprinkling all sides with good-quality salt before putting on a lightly oiled, preheated grill (wood or charcoal is best). Don’t crowd them. Give them plenty of space. Leave them untouched and uncovered for 4-6 minutes until the bottom is browned and they “release” from the grill. Flip and again, make sure they don’t touch so they get the best crust. Cook for a further 2-3 minutes. Remove and rest for 10 minutes. Serve whole or cut into pieces on the diagonal. Serve with chimichurri or your favourite green sauce.