Patagonian Churrasco

Patagonian Churrasco is a traditional Argentine barbecue that is a sensory delight, featuring rich flavors and aromas that come from the vast, rugged region of Patagonia. Known for its exceptional beef, Patagonia's grazing lands produce some of the best meat in the world, and Churrasco is the ultimate way to enjoy this bounty. Dating back to the cattle-herding culture that shaped Argentina's Pampas, this style of barbecue is all about simplicity, authenticity, and communal enjoyment, bringing people together over hearty plates of grilled meat.

Ingredients

• Beef Ribs - 2 kg
• Coarse Salt - to taste
• Chimichurri - 1 cup
• Olive Oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Red Pepper Flakes - 1 teaspoon
• Oregano - 1 teaspoon
• Black Pepper - freshly ground, to taste
• Lemon - 1, juiced

Preparation

Marinating the Beef Ribs

Start by rinsing the beef ribs under cold water and pat them dry with paper towels. Season the ribs generously with coarse salt on both sides. This will help to tenderize the meat and bring out its natural flavors. Set them aside while you prepare the marinade.

Preparing the Chimichurri Marinade

In a large mixing bowl, combine chimichurri, olive oil, minced garlic, red pepper flakes, oregano, black pepper, and the juice of a lemon. Mix these ingredients thoroughly, ensuring the herbs and garlic are evenly distributed.

Place the beef ribs into a large resealable plastic bag or a shallow dish and pour the marinade over them. Massage the marinade into the meat to enhance the flavor absorption. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours—preferably overnight—for maximum flavor infusion.

Cooking Process

Setting Up the Grill

Prepare a charcoal grill for indirect heat. Arrange the hot coals on one side of the grill, leaving the other side empty. This will create a zone of indirect heat perfect for slowly grilling the beef ribs to perfection. Preheat the grill to medium-high heat, around 325°F (160°C).

Grilling the Beef Ribs

Remove the beef ribs from the refrigerator and allow them to come to room temperature, which will take approximately 30 minutes. This step ensures even cooking. Place the ribs bone-side down over the indirect heat part of the grill. Lower the grill lid and let them cook slowly for about 1.5 to 2 hours, turning occasionally.

Monitoring and Timing

Check the internal temperature of the beef ribs using a meat thermometer after about 1.5 hours of grilling. The target temperature should be around 145°F (63°C) for medium-rare. Adjust the cooking time accordingly if you desire a different level of doneness. Use a cooking timer to keep track of the time accurately.

Final Touches

Once cooked to your desired doneness, remove the beef ribs from the grill and cover them loosely with aluminum foil. Let them rest for about 10 minutes to allow the juices to redistribute, resulting in juicy and tender meat.

How to Enjoy Patagonian Churrasco

Serve the beef ribs hot with a side of remaining chimichurri sauce for dipping. This dish pairs wonderfully with a fresh green salad or roasted vegetables. To truly experience a Patagonian-style barbecue, enjoy your meal with friends and family outdoors, perhaps accompanied by a glass of Malbec wine. Appreciate the rustic flavors and the cultural heritage that make Patagonian Churrasco a memorable dining experience anywhere in the world.