Asado Especial Recipe

Trim and season

Trim any excessive silver skin from the beef short ribs and pat the meat dry with paper towels. Using a sharp knife, score the fat lightly in a crosshatch pattern where applicable. Place the beef in a large tray or resealable bag.

Make marinade

Whisk together olive oil, minced garlic, red wine vinegar, soy sauce (or Worcestershire), smoked paprika, dried oregano, ground cumin, brown sugar and lime juice in a bowl until combined.

Pour half of the marinade over the beef, massaging it into all surfaces. Reserve the remaining marinade for basting. Cover and refrigerate for at least 2 hours and up to overnight for best flavor.

If using a charcoal grill, light charcoal and let it ash over until glowing (about 20–30 minutes). Arrange coals for two-zone heat: bank most coals to one side for direct high heat and leave a cooler side for indirect cooking. Add wood chunks on the hot coals if using for smoke.

If using a gas grill, preheat one side to high and one side to low; add a smoker box or foil packet with soaked wood chips if desired.

Oil the grill grates with a paper towel dipped in neutral oil held with tongs to prevent sticking.

Sear

Remove beef from the refrigerator and let it sit at room temperature for 20–30 minutes. Place the ribs over the direct (hot) side of the grill and sear 3–4 minutes per side until well-browned and a crust forms. Turn with tongs; avoid piercing the meat.

Move to indirect heat

After searing, transfer the ribs to the cooler, indirect side of the grill (bone side down). Reduce the grill temperature to maintain a steady 300–325°F (150–160°C) if you have a thermometer. Close the lid.

Cook slowly for 1.5–2.5 hours depending on thickness, basting every 25–30 minutes with the reserved marinade. Rotate pieces as needed for even cooking. The meat is ready when it registers about 200°F (93°C) near the bone and is tender with a slight pull but still holding shape.

During the last 30 minutes of cooking, toss the thick-sliced onion, carrot chunks and bell pepper with a little of the reserved marinade (or a drizzle of olive oil, salt and pepper). Place the vegetables on the grill over indirect heat, turning occasionally until they are tender and slightly charred (about 15–25 minutes).

If you prefer a glaze, in the final 10 minutes brush the ribs with remaining marinade and move briefly over direct heat (1–2 minutes per side) to set the glaze and add extra char—watch carefully to avoid flare-ups.

Remove ribs and vegetables from the grill and let the meat rest on a cutting board for 10–15 minutes, loosely tented with foil.

While resting, chop parsley and cilantro and squeeze lemon/lime wedges ready for serving.

Slice or separate the ribs at the bones and arrange on a platter with grilled vegetables. Sprinkle chopped parsley and cilantro over the top and serve with lemon or lime wedges on the side.

Offer coarse salt and freshly ground black pepper at the table. Serve with chimichurri, roasted potatoes, or crusty bread if desired.