These barbecued beef ribs call for just three ingredients: dry red wine, medium-grain salt and short beef ribs.
- 2 kg asado (see Note) beef ribs
- 375 ml (1½ cups) dry red wine
- 1½ tbsp medium-grain salt (see Note)
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.
Place beef ribs and wine in a large tray and leave to marinate for 10 minutes. Drain marinade and coat the beef ribs in salt, shaking off any excess.
Cook the beef ribs over a medium fire or coals, turning occasionally, for 1 hour or until moisture appears on the surface and the ribs are just cooked. Ideally, there should be small spots of browned salt on the ribs.
• Meaning "barbecue", asado can also refer to cuts of meat that are suitable for barbecuing. Although a South American cooking term, most Australian butchers are familiar with it. If not, ask your butcher for short beef ribs.
• Don’t use fine salt to marinate the ribs as it will be absorbed too easily and your ribs will taste excessively salty. It’s best to use sea salt flakes or coarsely ground rock salt.
Photography by Anson Smart.
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.