What's Cooking: Argentinian Asado Ribs - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Argentinian Asado Ribs

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Matt Corrente from Bluebird Tavern joins us to make Argentinian Asado Ribs.


1 7-bone beef rib back rack

1 bottle of Malbec

2 carrots chopped

4 stalks celery chopped

1 onion chopped

4 cloves garlic

1/2 cup tomato paste

2 tablespoons paprika

1 tablespoon onion powder

1 tablespoon garlic powder

2 tablespoons brown sugar

1 tablespoon salt

1/2 cup sherry vinegar


Combine the first 6 ingredients in a pot with one quart of water. Bring to a boil.

Combine the next 5 ingredients and rub them on the top of the meat.

Place the liquid into a casserole dish. Place the ribs on top so they are partially covered with liquid. Cover with foil.

Braise at 300 degrees for 4 hours.

Remove from the oven, strain the braising liquid. Skim off any excess fat. Add the sherry vinegar and reduce to a BBQ sauce consistency.

Roast the ribs in a hot oven or on a fire pit to char the outside. Baste with the sauce. Slice into one bone portions and serve.

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