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In the final episode, Laucha makes a whole cow rib al asador — a special recipe to toast both barbecue and fire.

Cow Ribs al Asador


  • Thick Salt

  • Pepper in grain

  • Ground pepper

  • Garlic

  • Oregano

  • Laurel

  • Parsley

  • Neutral oil

  • Wine vinegar

  • Beef whole Ribs

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  1. Embed the rib on the cross, from the side of the bone first into the fire. Place the wires around the bone and take to the fire for 3 hours (until golden).

  2. To make the brine: In a saucepan with water, add salt, laurel, garlic and pepper.Warm. Then move to a bowl and let stand. Once it begins to sweat put it to the ribs.

  3. To make the Chimichurri: Chop garlic very small. Add to a container with chopped parsley, ground pepper, oregano, pepper and salt. Finish with a laurel leaf and add the liquid ingredients: neutral oil (sunflower or corn) and wine vinegar. Let it rest.

  4. Turn the ribs and cook for another hour.

Cow Ribs al Asador




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Ha! Let's see how you go back to Buenos Aires, lads! - Good morning beautiful people! Welcome to another episode of Patagonia Viva. Are you ready for today's asado? The night surprised us with a terrible snowfall, enormous flakes that covered Bariloche with their whiteness. If our garden is this snowy, I can't wait to see what's up there at the mountain. So let's get our gear and head up to start the fire. We have everything ready for the asado. Now we only need to get up there, so buckle up because the road is really rough. It is truly amazing the beauty one can find at Patagonia, traveling just a few miles in any plain garden, or on the road, or at this impetuous mountain. These are the things that let us see at least a little bit the immensity of the world, and how small we are. Let us all take care of our land together so that we can continue to amaze with its beauties. Today we will cook this fantastic cow ribs at the cross, as the Gauchos did more than a hundred years ago at their fields. Now, we will do it at Patagonia. We will start hanging the ribs at the cross as we did with the lamb in the first chapter. With some ironware, one at the top, another one in the middle part, and finally, one at the lower end. The ribs are hanged on the cross. Now, let's take it to the fire. We will cook at low heat. Our hand must bear 11 seconds before burning in front of the ribs. We will start by cooking the ribs at least for three hours. - Hey Laucho, what are you doing? - Snow, for the salty water. For this recipe, I'm going to prepare a really simple salty water. Some pepper, salt, obviously, some bay leaf and garlic. Not more, because then I am going to prepare a chimichurri sauce. The ribs are perspiring so it's time to add the salty water. For the chimichurri we need to chop some garlic really small. The same for the parsley. We add both in a bowl and add some ground red pepper, some oregano, spice things up with some black pepper, and a bit of salt. Finally, we add one laurel leaf and the liquids, vegetable oil and wine vinegar. We mix up and we are done with our traditional chimichurri sauce. Okay, three hours have passed. It's time to turn it around. We will cook it for one more hour until it's golden brown. See you in one hour. Okay now, this is done. Let's try it. Oh boy. Mmmm.