Oven-roasted asado de tira with potatoes

Ingredients

• 1.6 kg flanken-cut beef short ribs (asado de tira)
• 1 kg firm yellow potatoes (such as Yukon Gold or Monalisa)
• 2 pieces yellow onions
• 4 cloves garlic cloves
• 3 tbsp refined sunflower oil
• 1 tbsp coarse gray sea salt
• 1 tbsp dried oregano leaves
• 1 tsp mild ground chili flakes (ají molido)
• 1 tsp freshly ground black pepper
• 15 cl dry white wine (such as Sauvignon Blanc)
• 120 g traditional chimichurri sauce

Method

1. Remove the flanken-style short ribs from the refrigerator at least 30 minutes before cooking to bring the meat to room temperature and prevent thermal shock.
2. Preheat your oven to 350°F (180°C) with convection.
3. Peel the potatoes, rinse them, pat dry thoroughly, and cut into even slices about 1/2 inch thick.
4. Peel the onions and cut into thick slices. Lightly crush the garlic cloves with the flat of your hand without peeling off their papery skins.
5. In a large metal or cast-iron roasting pan, spread the sliced potatoes in an even layer, then scatter the sliced onions and crushed garlic cloves over them.
6. Drizzle the vegetables with the sunflower oil, then season with a pinch of coarse salt, half of the dried oregano, and freshly ground black pepper.
7. Rub the flanken-style short ribs generously on all sides with the remaining coarse salt, the rest of the dried oregano, the ground mild chili pepper, and black pepper.
8. Place the meat strips directly on top of the vegetables, bone-side down to start, so the bones conduct heat and gently protect the meat.
9. Gently pour the dry white wine into a corner of the roasting pan to moisten the bottom without washing away the spice rub on the meat.
10. Roast on the middle rack for 50 minutes at 350°F (180°C), until the potatoes start to become tender when pierced with a knife and the ribs begin to render their fat.
11. Carefully remove the pan, flip the short rib strips meat-side up, and baste the potatoes with the simmering pan juices.
12. Increase the oven temperature to 410°F (210°C) and continue roasting for 25 to 30 minutes, until the meat is deeply browned and crisp, and the edges of the potatoes are caramelized.
13. Remove the roasting pan from the oven, transfer the short ribs to a cutting board, and let rest for 10 minutes loosely covered with parchment paper to relax the meat fibers and redistribute the juices.
14. Slice between the bones to separate the ribs into individual pieces, then arrange them over the bed of browned potatoes and onions.
15. Serve immediately with the chimichurri sauce presented alongside in a small ramekin to spoon over the meat at the table.

Nutrition

Per serving

Energy

803.6 kcal

Protein

54.32 g

Carbohydrate

45.12 g

Fat

42.75 g

Fibre

4.88 g

Calcium

86.72 mg

Iron

2.94 mg

Magnesium

27.34 mg