Asado (Paraguayan BBQ – Grilled Short Ribs)

  • Prep Time - 15 minutes
  • Grilling Time - 60 - 90 minutes
  • Servings: 4
  • Country: Paraguay
Beef Short Ribs (Tira de Asado) and Chorizo sausages slowly grilling on a parrilla (grill grate) over hot coals.

Paraguayan Asado (pronounced 'ah-sah-doh') is more than just BBQ; it's the central weekend social ritual. The key to a perfect Asado lies in two things: a low and steady fire (over charcoal or wood, never gas) and minimal seasoning—often just coarse salt.

A traditional Asado starts with serving Chorizo and Morcilla (blood sausage) as appetizers while the larger cuts of meat (ribs, picanha, vacio) cook to perfection. Sides include boiled Mandioca (cassava), Sopa Paraguaya, and simple salads.

Ingredients

I. Meat and Seasoning

  • 1 kg Beef Short Ribs (Tira de Asado), thick cut
  • 4 pcs Chorizo Sausages (fresh, raw)
  • 1 to taste Salt (coarse, sea, or parrillera)

II. Sides (Optional)

  • 500 g Mandioca (cassava), boiled and salted
  • 1 to taste Chimichurri Sauce
  • 1 to taste Sopa Paraguaya or simple salad

Instructions

Step 1: Preparing the Grill (Parrilla)

Prepare the grill with charcoal or wood. Let it burn until the coals are ash-white and producing even, medium-to-low heat. The meat should not be directly over flames. This takes a long time (ideally 45-60 minutes).

Step 2: Seasoning and First Cook

Generously season the beef ribs and Chorizo sausages (whole) with coarse salt.

Place the ribs on the grill (parrilla) bone-side down, over the medium-low heat. Place the sausages further from the direct heat.

Grill the ribs on this side for 40-60 minutes. This is a slow cook to tenderize the meat. Grill the sausages, turning them every 10 minutes.

Step 3: Flipping and Finishing

When the Chorizo sausages are browned (after about 30-40 minutes), remove and slice them. Serve with pieces of bread as the 'entrada' (appetizer).

Flip the ribs (meat side down) and grill for another 20-30 minutes. The temperature should still be moderate; the goal is not to burn the meat but to achieve a beautiful crust and juicy interior.

Remove the ribs when cooked to your desired doneness. Let them rest for 5 minutes before slicing.

Serve with boiled and salted Mandioca and a bowl of Chimichurri sauce.