Ingredients with Measurements:
- 2 lbs beef short ribs
- 1 cup red wine
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 bell peppers, sliced
- 2 zucchinis, sliced
- 1 red onion, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill
- Tongs
Step-by-step instructions:
1. In a large bowl, mix together red wine, soy sauce, olive oil, brown sugar, apple cider vinegar, paprika, garlic powder, onion powder, cumin, salt, and pepper.
2. Add beef short ribs to the marinade and let it sit for at least 2 hours or overnight in the refrigerator.
3. Preheat grill to medium-high heat.
4. Remove beef short ribs from the marinade and grill for 5-7 minutes on each side, or until cooked to your desired doneness.
5. In a separate bowl, toss sliced bell peppers, zucchinis, and red onion with olive oil, salt, and pepper.
6. Grill the vegetables for 3-5 minutes on each side, or until they are slightly charred and tender.
7. Serve the grilled beef short ribs with the grilled vegetables on the side.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 20-25 minutes
Temperature:
- Grill temperature: Medium-high heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories per serving: 450
- Total fat: 28g
- Saturated fat: 8g
- Cholesterol: 90mg
- Sodium: 1500mg
- Total carbohydrates: 17g
- Dietary fiber: 3g
- Sugars: 11g
- Protein: 30g
Substitutions for ingredients:
- Beef short ribs can be substituted with flank steak or skirt steak.
- Red wine can be substituted with beef broth or red wine vinegar.
- Soy sauce can be substituted with tamari sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white vinegar or balsamic vinegar.
- Bell peppers, zucchinis, and red onion can be substituted with any vegetables of your choice.
Variations:
- Add a spicy kick to the marinade by adding chili flakes or hot sauce.
- Add fresh herbs like thyme or rosemary to the marinade for extra flavor.
- Serve the asado with chimichurri sauce or salsa verde on the side.
Tips and tricks:
- Make sure to let the beef short ribs marinate for at least 2 hours or overnight for maximum flavor.
- Let the meat rest for a few minutes before slicing to retain its juices.
- Use a meat thermometer to check the internal temperature of the meat for doneness.
- Cut the vegetables into similar sizes for even cooking.
Storage instructions:
- Store leftover asado and grilled vegetables in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the asado and grilled vegetables in the microwave or oven until heated through.
Presentation ideas:
- Serve the asado and grilled vegetables on a large platter for a family-style meal.
- Garnish with fresh herbs like parsley or cilantro.
Pairings:
- Serve with a side of rice or quinoa.
- Pair with a glass of red wine or cold beer.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Caesar salad
Troubleshooting advice:
- If the meat is tough, it may not have been cooked long enough. Cook for an additional 2-3 minutes on each side.
- If the vegetables are too charred, reduce the grill temperature or grill for a shorter amount of time.
Food safety advice:
- Make sure to marinate the meat in the refrigerator and not at room temperature to prevent bacterial growth.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
- Asado is a traditional Argentinean barbecue dish that is typically made with beef short ribs or flank steak.
Flavor profiles:
- The marinade for the beef short ribs is sweet, savory, and slightly tangy.
- The grilled vegetables are smoky and slightly charred.
Serving suggestions:
- Serve the asado and grilled vegetables with a side of chimichurri sauce or salsa verde for extra flavor.
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Region: Argentinian