This meat-loving nation is particularly famed for its mixed grill, with a wide variety of meat cuts and time-perfected marinades that add a mouth-watering kick. These short ribs benefit from both a marinade and a sauce made with dark chocolate. A common ingredient in Latin American and European savoury cooking, chocolate is used to add depth and richness to sauces.






Skill level

Average: 4.4 (44 votes)


  • 1 kg asado beef ribs (see Note)
  • 6 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • ½ tsp allspice
  • ¼ tsp cayenne pepper
  • 60 ml (¼ cup) olive oil
  • 1 onion, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 110 g (½ cup firmly packed) dark brown sugar
  • 70 g (¼ cup) tomato paste
  • 1 cup (250 ml) red wine
  • 2 cups (500 ml) beef stock
  • 20 g 70 % dark chocolate, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 2 hours
Drink match 2010 Pertaringa Undercover Shiraz, McLaren Vale, SA ($20)

Tie each rib lengthwise with kitchen string, tying around the meat to secure it to the bone, and place in a bowl. Using a mortar and pestle, grind 3 garlic cloves, oregano, allspice, cayenne pepper and ½ tsp salt to a paste. Rub paste over ribs, cover and refrigerate for 2 hours.

Heat oil in a large heavy-based saucepan over medium heat. Working in batches, cook ribs for 4 minutes on each side or until browned. Remove from the pan and set aside. Add onion, celery, carrot and remaining garlic and cook, stirring occasionally, for 6 minutes or until softened. Add sugar and continue cooking for 2 minutes or until sugar has melted. Add tomato paste and cook for a further 2 minutes. Return ribs to pan with the wine and stock and bring to the boil. Reduce to low heat and cook, covered, for 2 hours or until the ribs are tender.

Remove ribs from pan and set aside. Increase heat to high, then bring sauce to the boil and cook for 10 minutes or until thickened and reduced by one-third. Remove from the heat and stir through the chocolate until melted. Pour sauce over ribs, to serve.



• Meaning 'barbecue', asado also refers to a cut of ribs. Although a South American cooking term, most butchers are familiar with it. If not, ask your butcher for beef short ribs, instead.


Photography Brett Stevens


As seen in Feast magazine, October 2013, Issue 25. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.