Argentine Asado Beef Ribs

Description

Our Argentine Asado Beef Ribs deliver an authentic South American BBQ experience, right from your grill. Each rib is cross-cut across the bone to maximise surface area and allow the rich marbling to render beautifully during cooking. The cut comes from near the ribeye, prized for its connective tissue and bold, beefy character that transforms under low heat into fall-apart tenderness.

Every rack is coated in our signature Argentine BBQ rub — a mild, earthy blend inspired by traditional chimichurri. The rub creates a delicious bark as it crisps over the fire, locking in moisture while layering herbaceous depth across every bite. Available plain without rub if you prefer to bring your own seasoning.

These ribs are grass-fed Australian yearling beef, prepared by our butchers and ready for the grill. Whether you are cooking over charcoal, woodfire, or in a smoker, the asado-style cut rewards patience with juicy, flavour-packed meat that pulls clean from the bone.

Quick Facts

• Type/Cut: Argentine Asado Beef Ribs (cross-cut)
• Beef type: Grass-fed Australian yearling beef
• Key features: Pre-rubbed with chimichurri-style Argentine BBQ seasoning; available plain on request
• Best for: Charcoal grilling, woodfire cooking, smoking, low-and-slow roasting
• Flavour/texture: Bold, beefy flavour with earthy herb notes; tender and juicy when cooked low and slow
• Prep notes: Ready to cook — no additional prep needed if using the pre-rubbed version

Why You'll Love It

• Cross-cut across the bone for maximum surface area, better render, and impressive presentation
• Pre-coated in a mild, earthy Argentine chimichurri-style rub that builds a flavourful bark
• Sourced from near the ribeye, delivering rich marbling and deep beef flavour
• Made for the BBQ — performs best over charcoal or woodfire for authentic asado results
• A true centrepiece cut that feeds a crowd and brings restaurant-quality BBQ to your backyard

Cooking Tips

• Cook low and slow over indirect heat for best results — patience rewards you with tender, pull-apart meat
• Target an internal temperature of around 92-96 C for the collagen to fully break down
• Keep a water pan in your smoker or BBQ to maintain humidity and prevent the ribs drying out
• Finish over direct heat for a few minutes to crisp up the bark, then rest for 10 minutes before serving
• If cooking in the oven, use a low temperature around 135 C, covered, then uncover to finish
• Leftover ribs are exceptional in tacos, loaded fries, or shredded through a fresh salad

Serving Ideas

• Serve with fresh chimichurri, grilled corn, and warm flatbread for a classic Argentine spread
• Pile onto a board with pickled onions, roasted capsicum, and crusty bread for shared feasting
• Add Argentine Asado Beef Ribs to your next order for a true fire-grilled BBQ experience at home.