Argentine Asado Short Ribs with Chimichurri Verde, Roasted Sweet Potatoes and Charred Broccolini

Make the chimichurri first — it must rest to develop flavor. Combine hand-chopped parsley, minced garlic, dried oregano, red pepper flakes, and smoked paprika in a bowl. Add red wine vinegar and stir. Slowly whisk in olive oil. Season with coarse salt and pepper. The chimichurri should be thick, herby, and just barely liquid — not a vinaigrette, not a paste. It should pool on a plate rather than run. Let it rest uncovered at room temperature for at least 1 hour. Do not refrigerate before serving — cold dulls the garlic and herb flavors. Chimichurri improves for up to 24 hours at room temperature.

Ingredients

• For the short ribs:
• 1.5 kg (3.3 lbs) beef short ribs, English-cut (individual bones) — ask your butcher to trim excess fat but leave a 5mm cap
• 2 tsp coarse sea salt (parrillero salt — coarse is essential, fine salt pulls too much moisture)
• 1 tsp freshly cracked black pepper
• 1 tsp smoked sweet paprika
• 2 tbsp neutral oil, for searing
• For the chimichurri verde (make at least 1 hour ahead):
• 1 large bunch flat-leaf parsley, leaves and tender stems only, very finely chopped by hand (not blended — texture is everything)
• 4 garlic cloves, finely minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 tsp smoked paprika
• 3 tbsp red wine vinegar
• 1/2 cup (120ml) good olive oil
• 1 tsp coarse salt
• 1/4 tsp black pepper
• For the roasted sweet potatoes:
• 4 medium sweet potatoes (kumara), scrubbed, cut into wedges
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste
• For the charred broccolini:
• 2 bunches broccolini (or broccoli rabe), trimmed
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• Zest of 1 lemon
• Salt

Instructions

1. Make the chimichurri first — it must rest to develop flavor. Combine hand-chopped parsley, minced garlic, dried oregano, red pepper flakes, and smoked paprika in a bowl. Add red wine vinegar and stir. Slowly whisk in olive oil. Season with coarse salt and pepper. The chimichurri should be thick, herby, and just barely liquid — not a vinaigrette, not a paste. It should pool on a plate rather than run. Let it rest uncovered at room temperature for at least 1 hour. Do not refrigerate before serving — cold dulls the garlic and herb flavors. Chimichurri improves for up to 24 hours at room temperature.
2. Prepare the short ribs: remove from refrigerator 1 hour before cooking. Pat absolutely dry with paper towels — surface moisture creates steam, which prevents crust formation. Season generously on all sides with coarse salt, pepper, and paprika. The salt should be visible on the meat surface.
3. Sear the ribs: heat a heavy cast iron pan or braiser over high heat until a drop of water evaporates instantly. Add oil. Sear ribs bone-side up first for 3-4 minutes without moving them. The crust forms through direct sustained contact — moving the meat pulls it from the pan and tears the forming crust. Flip and sear the meat side for 3-4 minutes. Sear all four sides.
4. Braise low and slow: preheat oven to 150°C (300°F). After searing, reduce heat to medium, add 1/2 cup water or beef stock to the pan. Cover tightly with foil and then the lid. Braise in the oven for 2.5-3 hours until the meat is completely tender and yields easily when pressed. The collagen in short rib connective tissue converts to gelatin at this temperature over this time — this is why short ribs achieve a silky, unctuous texture that no lean cut can replicate.
5. While ribs braise, roast the sweet potatoes: toss wedges with olive oil, cumin, paprika, and salt. Spread on a baking sheet. Roast at 200°C (400°F) for 35-40 minutes, turning once, until deeply caramelized at the edges.
6. Char the broccolini: heat a cast iron or stainless skillet until very hot. Toss broccolini with olive oil and salt. Add to the dry hot pan — do not stir for 2 minutes. The direct heat creates char marks. Toss, add sliced garlic and pepper flakes, cook 2 more minutes. Add lemon zest off the heat.
7. Rest the ribs for 10 minutes before serving. The internal temperature should read 88-95°C (190-205°F) — short ribs are done by feel and probe tenderness, not a specific target temperature.
8. To serve: place short ribs on a wooden board or platter. Spoon chimichurri generously over and around the ribs — do not be restrained, the chimichurri is not a condiment here but a sauce. Arrange sweet potato wedges and broccolini alongside. Asado in Argentina is a ceremony of patience and fire — the short rib is its most luxurious expression.