Assado ,beef ribs Argentinean style

Discussion in 'Beef' started by moikel, Aug 22, 2014.

  1. moikel

    moikel Master of the Pit OTBS Member

    I got inspired by the threads of Bearcarver & Waterinholebrew to make some beef ribs.

    Here the ribs get cut different & because so much is pre cut off site you can't really do much about it.

    It also gets sold pre marinaded in some luridly coloured stuff that I won't eat.Tastes like crap & gives me skin rashes.

    I saw one batch that were a sort of purple /plum colour.[​IMG]  What is that about! 

    Ex wife 1 told me purple was the colour of a womans rage, she would know,she knew everything[​IMG]

    Unless its grapes or beets or  potatoes or some such I am not going near purple food!

    In Portuguese & Spanish assador means roast or spit or even grill cook.Assado the actual cut of meat.

    I will smoke these .


    I knocked up an overnight marinade of red wine ,red wine vinegar,garlic,cbp,dried oregano, EVO & worcester sauce.

    I will do a chimichurri sauce on the side,parsley,cilantro,garlic,lemon juice,chilli,salt,EVO.

    I will do them in the MES .Aust v NZ in the rugby in NZ. 530 pm our time 730 theirs. So plan is to have them ready at full-time. I will give them about 3 hours so 4 pm start.

    No Aussie rugby team has won at Eden Park since 1986.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'm in!!!!
     
  3. Im in as well.......but 3 hours doesn't seem like enough time.  Hmmmmm we shall see!!

    Scott
     
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Moikel,

    Here in the States, we have a native antelope called a Pronghorn. (Though not a true antelope, for some reason.) Its meat can be a purple-ish color. Perhaps that's not beef they're selling?  [​IMG]
     
    Last edited: Aug 22, 2014
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin forward to your smoke Moikel.... :beercheer:

    They do look nice & meaty ! Thumbs Up

    Justin
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Those look like a nice cut. I look forward to the finished product.

    Disco
     
  7. Restaurant where I grew up use to do ribs cut like that. They are really hard to find but probably my favorite ribs.

    Place back home quit doing because the couldn't get a good steady supply.
     
    Last edited: Aug 22, 2014
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Those are cross cut beef ribs from the short rib plate.   I can get those here in a couple of locations.  Very nice and meaty.  Usualy 4 to 5 bones on the meaty end of the plate.   Those are my favorite ribs.  You got some tasty ribs ahead of you.  Looking forward to seeing them finished.  Reinhard
     
  9. moikel

    moikel Master of the Pit OTBS Member

    Thanks for the help.You don't get much assistance in the big stores here.It is what it is,nobody knows anything.We butchered our own steers when I was a kid so I learnt some basics & picked up a few things before I joined here then I learnt plenty.

    They are a good cut & very popular with our South American community. 

    Straight grilled they can be chewy which I don't mind to be honest because they are genuinely tasty.
     
  10. moikel

    moikel Master of the Pit OTBS Member

  11. dandl93

    dandl93 Smoking Fanatic

    Just about all of are ribs, pork and beef are cut that way here.There is so many rib dishes here even a beef rib and potato soup for breakfast .

    Dan
     
  12. moikel

    moikel Master of the Pit OTBS Member

    Sounds like a good breakfast[​IMG].

    Going in now.Pouring rain again.Must be 6 days straight now. 

    Smoker under cover.

    Just to prove I have no issue with purple I got some purple potatoes .
     
  13. welshrarebit

    welshrarebit Master of the Pit

    Yup, bone in short rib. A couple of years ago I use to work in the butcher shop at work and we would have to slice them up for our luau. Two inches thick on the band saw. Luckily I still have all my fingers!

    I'm in as well...
     
  14. OK now THIS sounds like one of your tastier creations yet! (If that even is possible, as your caliber of cooking surpasses every restaurant out there).

    But this looks like it's going to be incredible, (and I so agree with you about horrible per-marinaded food), and I am hoping that some incredible Cape Jaffa deliciousness is coming out with it???? I'll just salivate through the screen!!!

    Cheers! - Leah
     
  15. moikel

    moikel Master of the Pit OTBS Member

    Cape Jaffa our warm up bottle! Watching us get beaten up in the rugby live from NZ.

    We will drink this

    A truly great bottle of shiraz from a great vintage.One of my all tome favourite wineries.


    Just to prove I don't hate purple.

    Chimichurri underway,my version anyway.

    I will get recipe up after I endure second half of football.

     
  16. moikel

    moikel Master of the Pit OTBS Member

    Equal parts cilantro & parsley about a handful. 4 cloves of garlic,4 chilli,cbp,pink rock salt ,red wine vinegar lemon zest from 2 lemons ,juice of one,sprinkle of paprika, about a tab grated palm sugar.
     
  17. moikel

    moikel Master of the Pit OTBS Member

    Sorry missed EVO ,no shortage of lemons.

     
  18. moikel

    moikel Master of the Pit OTBS Member


    These were great.

    They went 4 hours at about 110c over a mix of apple ,hickory & bourbon barrel .

    Chimichurri was a nice touch.Its got a bit of a salsa verde vibe ,I had a recipe then sort of winged it as usual.


    Purple potatoes are nice if you like purple.

    I get the cut of meat but they were a big portion[​IMG]

    Very tasty still a bit chewy but thats fine with me.

    Marinade was good.

    They get served here in smaller sections,chargrilled,sauce on the side .

    We got smashed in the Rugby.

    NZ population  supposedly 4 million. Thats Xmas day when every kiwi has flown home from Aust to see their family.

    We are about 24 million, they will be insufferable again!
     
    leah elisheva likes this.
  19. reinhard

    reinhard Master of the Pit OTBS Member

    Looks great!!!  As far as purple goes, I make a sauce for our season opener football game [Minnesota Vikings] that has blueberries as a main ingredient for ribs.  Now all I need is some purple potatoes LOL [purple is the main uniform color with some gold].  So nice to have a lemon tree in the yard!!  great thread.  Reinhard
     
  20. dls1

    dls1 Smoking Fanatic

    An all around great looking meal, Mick.

    As Reinhard said, the ribs you have cut perpendicular, or cross cut, from the short plate as opposed to an English cut which is parallel to the bone. In some quarters, they're also often called "Flanken" style cut, flanken being something of an English/Yiddish term loosely derived the German term "flanke", or the French term "flanc". I don't know the true etymology of the word, but I assume it has something to do with the fact that the short plate resides just forward of the flank. Whatever you call it, it's far and away my favorite cut of beef rib.

    Cut thick at around 1 1/2" to 2", the ribs are great for extended braising, roasting, or smoking as you did. Thinner cuts around 1/2" are a mainstay with quickly grilled dishes such as Korean Kalbi or Tira de Asado from Argentina. Overall, it's a very versatile cut.

    The chimichurri, purple potatoes, and Shiraz look like pretty good partners with the ribs. The chimichurri I make is almost identical to yours except I have a much heavier hand with the garlic.

    Sorry about the loss, and I hope you had enough wine to carry you through the duration of the game.  It was quite a thrashing by the All Blacks. Isn't that around 14 years straight with the same result at Eden?
     

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