Ingredients with Measurements:
- 2 lbs. beef short ribs
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup tomato paste
- 1/4 cup Worcestershire sauce
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. black pepper
- 4 ears of corn
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a bowl, mix together soy sauce, vinegar, brown sugar, ketchup, tomato paste, Worcestershire sauce, garlic powder, onion powder, and black pepper.
2. Place beef short ribs in a large ziplock bag and pour the marinade over the meat. Seal the bag and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat grill to medium-high heat.
4. Remove the beef short ribs from the marinade and discard the excess marinade.
5. Season the beef short ribs with salt and pepper.
6. Place the beef short ribs on the grill and cook for 5-7 minutes per side or until desired doneness is reached.
7. While the beef short ribs are cooking, brush the ears of corn with olive oil and season with salt and pepper.
8. Place the corn on the grill and cook for 10-12 minutes or until lightly charred.
9. Serve the beef short ribs with grilled corn on the side.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 20-25 minutes
5. Temperature:
Grill temperature: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 28g
Carbohydrates: 26g
Protein: 41g
Substitutions for ingredients:
- Beef short ribs can be substituted with any other type of beef or pork ribs.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Brown sugar can be substituted with honey or maple syrup.
- Ketchup can be substituted with tomato sauce or puree.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
Variations:
- Add chopped herbs such as rosemary, thyme, or parsley to the marinade for extra flavor.
- Add sliced onions or bell peppers to the grill for a vegetable side dish.
- Use different types of meat such as chicken or pork.
Tips and tricks:
- Make sure to marinate the beef short ribs for at least 2 hours or overnight for maximum flavor.
- Let the beef short ribs rest for a few minutes before slicing to allow the juices to redistribute.
- Soak the corn in water for 10-15 minutes before grilling to prevent it from drying out.
Storage instructions:
Leftover beef short ribs and grilled corn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef short ribs and grilled corn in the microwave or oven until heated through.
Presentation ideas:
Serve the beef short ribs and grilled corn on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs such as parsley or cilantro, lemon wedges, or sliced green onions.
Pairings:
- Serve with a side of coleslaw or potato salad.
- Pair with a glass of red wine such as Malbec or Cabernet Sauvignon.
Suggested side dishes:
- Coleslaw
- Potato salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the beef short ribs are not tender enough, cook them for a few more minutes on the grill or in the oven.
- If the corn is not cooked through, wrap it in aluminum foil and cook for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the beef short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
Food history:
Asado is a popular dish in Argentina and other South American countries. It is traditionally cooked over an open flame and served with chimichurri sauce.
Flavor profiles:
The beef short ribs are savory and tangy from the marinade, while the grilled corn is sweet and smoky.
Serving suggestions:
Serve the asado with grilled corn on the side for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Argentina