Traditional Argentine wood-fire grilled beef.
Slow-grilled beef ribs and cuts cooked over wood embers, seasoned simply with coarse salt. The heart of Argentine cooking.
Serves 6
Build a wood or charcoal fire and let it burn to embers.
Season ribs with salt, grill bone-side down over low heat for 2 hours.
Slice and serve with chimichurri.
Low and slow is key — never rush the fire.
Add chorizo and morcilla for a full parrillada.
Store in fridge up to 3 days. Reheat gently.
Per serving (300g / 10.6 oz) · 6 servings total
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