Argentine Asado-Style Roasted Beef Ribs

Name: Argentine Asado-Style Roasted Beef Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 6 lbs (2700 g) beef short ribs (English-cut, 2–3 inches/5–8 cm thick), trimmed of excess surface fat, brought to room temperature; 2 tablespoons (36 g) kosher salt; 1 tablespoon (6 g) freshly ground black pepper; 8 cloves (40 g) garlic cloves, minced finely; 3 tablespoons (9 g) fresh oregano leaves, chopped; 4 sprigs (8 g) fresh rosemary sprigs, left whole for roasting; 3 tablespoons (45 ml) extra-virgin olive oil; 2 cups (100 g) oak or hickory wood chips, soaked in water 30 minutes (optional, for smoke flavor) (optional)

From the MyKitchenBank Kitchen

Succulent beef ribs seasoned simply with salt, garlic, and herbs, roasted low and slow until the meat is fall-apart tender with a caramelized exterior. This traditional Argentine asado method emphasizes the quality of the meat and wood smoke, creating a deeply savory dish with minimal fuss.

Prep: 15 min
Cook: 3 hr
Wait: 15 min
Total: 3 hr 30 min
Makes: 6 servings (3 large racks, about 12–15 ribs total)

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Steps

Before you start

Remove beef ribs from the refrigerator 1 hour before roasting so they cook evenly
Soak wood chips (oak or hickory preferred) in water for 30 minutes if using a smoker box
Position oven racks to accommodate the ribs with 3–4 inches of headroom; preheat to 275 °F (135 °C)
Have a meat thermometer ready to check for doneness

1
Prepare the dry rub
- In a small bowl, combine kosher salt, black pepper, minced garlic, and chopped oregano.
- Stir to combine evenly.
- Set aside.
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Tip: Make the rub while the ribs come to room temperature so everything is ready to go.
2
Season the beef ribs
- Pat the beef ribs dry with paper towels on all sides.
- Rub olive oil lightly over all surfaces of the ribs, then apply the garlic-herb rub generously on the top and sides of each rack, pressing gently so it adheres.
- Scatter the rosemary sprigs between and around the ribs in the roasting pan.
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Ready when: Ribs are coated evenly and herbs are distributed in the pan
Tip: Dry the ribs thoroughly so the rub sticks; wet surfaces will cause it to slide off during cooking.
3
Add wood smoke (optional)
- If using wood chips for smoke flavor, prepare a smoker box or make a foil packet: drain the soaked chips, place them on a double layer of aluminum foil, fold into a loose packet, and poke 3–4 small holes in the top.
- Place the packet directly on the oven rack beneath the roasting pan, or use an electric smoker box if your oven is equipped.
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Tip: Wood chips in an oven won't produce the same smoke depth as a true barbecue, but they add authentic flavor; skip this step for a cleaner herb-focused result.
4
Roast low and slowOven 275°F / 135°C
- Place the roasting pan with seasoned ribs in the preheated 275 °F (135 °C) oven.
- Roast uncovered for 2 hours (120 minutes), undisturbed, on the middle rack.
- The ribs will render fat and the surface will begin to darken.
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Ready when: Ribs show a light brown surface and aromatic herbs are fragrant
Tip: Resist the urge to flip or baste; letting them sit undisturbed allows the meat to cook evenly and the exterior to caramelize.
5
Increase heat to finishOven 350°F / 175°C
- After 2 hours, increase the oven temperature to 350 °F (175 °C).
- Continue roasting uncovered for another 1 hour (60 minutes).
- The ribs will develop a deeper mahogany-brown crust on top and a strong garlic-herb aroma will fill the kitchen.
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Ready when: Ribs are deep brown; meat has pulled back slightly from the bones
Tip: The higher heat in this final hour creates the signature caramelized exterior that's prized in asado cooking.
6
Check for donenessOven 350°F / 175°C
- Insert an instant-read meat thermometer into the thickest part of a rib, away from bone.
- The internal temperature should reach 195–205 °F (90–96 °C) for fall-apart tenderness.
- If the temperature is below 190 °F (88 °C), continue roasting in 10-minute intervals and check again.
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Ready when: Internal temperature is 195–205 °F (90–96 °C); meat easily pulls from bone
Tip: Meat continues to cook slightly after it comes out of the oven (carryover cooking), so remove it 3–5 °F before the target to avoid overcooking.
7
Rest before serving
- Remove the roasting pan from the oven and loosely tent the ribs with aluminum foil.
- Let them rest for 10–15 minutes at room temperature.
- This allows juices to redistribute throughout the meat, keeping each bite moist and tender.
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Ready when: Ribs have rested; juices are no longer running hot
Tip: Skipping the rest makes the meat drier; don't rush this final step.
8
Serve family-style
- Transfer the racks to a wooden cutting board or large serving platter, keeping the pan drippings warm for drizzling.
- Cut the ribs between the bones so each diner receives 2–3 bones per portion.
- Drizzle with the pan juices and herb-infused oil from the roasting pan.
- Serve immediately with crusty bread or grilled vegetables to soak up the rich, garlicky juices.
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Ready when: Ribs are sliced between bones and plated with pan drippings
Tip: In true Argentine asado style, these are often eaten by hand, so napkins and wet cloths at the table are a nice touch.

Good to know

Tips

Choose beef short ribs (English-cut) that are 2–3 inches thick with good marbling; lean ribs will dry out during the long cooking time.
Wood smoke is optional but authentic: oak and hickory are traditional in South America, while mesquite adds a stronger flavor that can overpower the delicate herb rub.
Don't wrap or cover the ribs during roasting; the dry heat helps render fat and create the caramelized exterior that defines asado cooking.
Save the pan drippings and herb-infused oil to drizzle over the finished ribs or to use as a dipping sauce with grilled bread.

Storage & reheating

Store cooled ribs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300 °F (150 °C) oven for 15–20 minutes, covered loosely with foil, until warmed through. Do not microwave, as this will dry them out. Cooked ribs can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Substitutions

fresh oregano leaves → 1 tablespoon dried oregano. Use half the amount when substituting dried for fresh, as dried herbs are more concentrated. Add it to the dry rub with the salt and pepper.
fresh rosemary sprigs → 1 tablespoon dried rosemary leaves. Crumble dried rosemary slightly and scatter it into the pan with the ribs for a woodsier, more intense flavor.
kosher salt → sea salt or table salt, using 1 tablespoon 10 grams instead of 2 tablespoons (table salt is denser). If using table salt, reduce the amount slightly to avoid over-salting, as it is finer and more compact than kosher salt.
beef short ribs (English-cut, 2–3 inches/5–8 cm thick) → pork spareribs or beef back ribs. Adjust roasting time: pork spareribs cook through in 2.5–3 hours total; beef back ribs may take 4–4.5 hours due to their smaller size and less marbling.