Enjoy a slice of authentic gaucho cuisine with our recipe for half beef rib asado-style!
The beef rib is slowly cooked over an open fire, developing an intense, smoky flavor that goes perfectly with the rustic salmuera – a spicy marinade that makes the meat particularly tender and aromatic.
This dish brings the spirit of South American barbecue tradition straight to your home and ensures a true feast by the fire.
Ingredients:
- 1 half beef rib (4-5 kg)
- Coarse sea salt
- Black pepper (coarsely ground)
- garlic powder
- Salmuera (for moistening during grilling)
Ingredients for Salmuera:
- 1 liter of water
- 100 g coarse sea salt
- 4 garlic cloves (roughly crushed)
- 2 bay leaves
- 1 sprig of fresh rosemary
- 1 tsp black peppercorns
- Orange and lemon slices
Preparation:
1. Heat the water in a pot.
2. Add the coarse salt and stir until completely dissolved.
3. Add garlic, bay leaves, rosemary and peppercorns and simmer gently for 5-10 minutes to allow the aromas to develop.
4. Remove the salmuera from the heat and let it cool to room temperature. Strain the herbs before use to prevent them from sticking to the meat and to facilitate an even application.
Preparing the meat:
- First, trim the half beef ribeye (approx. 4-5 kg), i.e., remove any excess fat or tendons. However, leave a thin layer of fat to keep the meat moist while grilling.
- Season the meat generously with a mixture of sea salt, pepper, and garlic and let it marinate in the refrigerator for at least an hour. For a more intense flavor, let it marinate overnight.
Optional: Injection for extra juiciness
- To To make the meat even juicier, a meat syringe can be used.
- Salmuera is an excellent liquid for injection as it seasons the meat from the inside and retains moisture during grilling.
- To do this, fill the cooled salmuera into a meat syringe and inject the liquid into the meat by inserting the syringe deeply into various areas of the rib cage. It's especially important to inject the thicker areas thoroughly.
Prepare the fire:
- Prepare a large, open wood fire, ideally using hardwoods such as oak or beech.
- When sufficient embers have formed, place the asado cross about 1.5 meters from the fire to create a moderate, indirect heat.
Attaching meat to the asado cross:
- Place the marinated beef ribeye on the asado cross with the bone side facing the embers. The heat should be gentle and even to cook the meat slowly.
Cooking process:
- Cook the meat for at least 4 to 6 hours. The cooking time depends on the thickness of the meat and the intensity of the heat.
- During cooking, brush or sprinkle the meat with the salmuera mixture every 30 minutes. The salmuera helps keep the meat moist and adds extra flavor.
- The meat should take on a beautiful golden brown color and be tender on the inside. Use a meat thermometer to check the internal temperature; it should be around 60-65 degrees.
Rest phase:
- Remove the cooked meat from the asado cross and let it rest for 10 minutes before slicing it.
Tip: Enjoy the tender meat with a fresh salad, some chimichurri, or grilled vegetables—perfect for a true asado experience in your own backyard!
Recommended products:
FENNEK Asado Cross
Cross brace for FENNEK Asado Cross
FENNEK Allround fire bowl
FENNEK poker
FENNEK fire bowl 3 pod stainless steel
FENNEK fire bowl 3Pod steel
Grill gloves
Waxed cotton barbecue apron
jet lighter
Link to the video
Do you already know our FENNEK Time ?
Here you will learn in detail why the Allround fire bowl is the ideal grill for this and many other recipes.
