Asado Argentino

Ingredients

• • 4 lbs of high-quality beef ribs, marbled for flavor
  • 1 cup of coarse sea salt, for that authentic crust

• • 1/2 cup of freshly squeezed lemon juice, to brighten the meat
  • 1/4 cup of smoky paprika, for a deep, rich color
  • 2 tbsp of minced garlic, for a pungent kick

• 1 tbsp of crushed red pepper flakes, for a subtle heat

Instructions

1. 1. Preheat your grill to 225°F, aiming for a low and slow cook.
   2. Generously rub the beef ribs with coarse sea salt, ensuring every inch is covered for that perfect crust.

1. 1. Drizzle freshly squeezed lemon juice over the ribs, letting the acidity tenderize the meat.
   2. Sprinkle smoky paprika, minced garlic, and crushed red pepper flakes evenly, pressing the spices into the meat.
   3. Place the ribs on the grill, fat side up, and cook for 6 hours, maintaining a steady temperature.

1. 1. Check the ribs every hour, spritzing with water if the edges start to dry out.
   2. After 6 hours, the meat should pull apart easily. If not, continue cooking, checking every 30 minutes.
   3. Once done, let the ribs rest for 10 minutes before slicing to retain juices.

Master the art of Asado with ribs that are fall-off-the-bone tender, with a smoky crust and a burst of citrusy tang. Serve on a wooden board with chimichurri for an Instagram-worthy feast.