How To Make BBQ Argentinean Ribs With Chimichuri

For the guy who says that you cant get short ribs cut across the bone, move. This is very common in Mexican and Korean bbq. Ask wherever you buy your meat to cut em for the grill.

I lived in BsAs many years and in fact I routinely visit my friends and family who still live there. I'm not sure why someone thinks that they don't use olive oil and black pepper during asados. In my experience, depending on region, many places do exactly that.

Hello everyone! I'm sorry I'm disappointing you. Argentinean BBQ (Asado) is not like that... First of all, we don't use Olive Oil and black pepper in BBQ. NEVER! Second, Chimichurri is made with tomatoes, onions, a bit of parsley, chilli and white wine vinegar. Never pepper and garlic. However, I'll try this recipe and an absoletely new flavor of barbecued meat ;) Thanks.

Hi everyone, What I really like from this recipes are the specification of time you have to leave the meat over the fire, however, it seems that the chimichurri recipe is not well at all, in my case, what I use to do, is to cook smoked paprika with olive oil, then mix it, with the rest of the ingredients.

Two comments for the person who said the recipes were wrong. A. Maybe they are wrong. I'm not sure. As long as what he is presenting tastes good, then it is still a good video B. You need to backup your statement by providing details, links, explanation, authentic recipes, etc.

i really think that you must be argentinian to teach an argentinian recet i am only saying

I REALLY wonder WHERE on earth they get their recipes??? They are all wrong, IF you really want to stick to the original roots of all the world round cuisine! Poor work!