The Best Authentic Argentinian Beef Asado
The Best Authentic Argentinian Asado
A story of fire, family, living in the western suburbs of Fairfield in Sydney, and the four ribs per person rule.
When people search for the best authentic Argentinian asado, they’re usually looking for a recipe.
But for us at Chimmi & Co, asado was never just a recipe.
It was Saturday afternoons in Fairfield after a soccer game.
It was our parents arguing about firewood and getting more carbon (but said in a thick South American accent).
It was the smell of fat dripping onto hot coals.
It was a 2–3 finger gesture at the local butcher.
And it was always, always - four visible ribs per person.
This is what real asado looks like. And tastes like. And feels like.
Growing Up With Asado in Fairfield, NSW
Fairfield, NSW, heavily Latin influenced, loud, warm, familiar. If you grew up there in the 90s and early 2000s, you knew that Saturday mornings meant one thing in many households: preparing for asado that afternoon.
Our parents would pile us into the car and head to the local Vietnamese butcher in Greenfield and then off to our soccer games. And here’s the part that still makes us smile:
Our parents would ask for asado, and they knew exactly what we meant.
Not “beef short ribs.”
Not “BBQ ribs.”
Not “flanken style.”
Just:
“Can we get asado, please?”
Somewhere before our time, that knowledge had been passed down.
The original South American butcher in Fairfield had taught the Vietnamese butcher who took over the shop. He didn’t just hand over the keys, he handed over the cuts and tradition.
He showed him how Argentinians wanted their ribs sliced: cross-cut through the bone, 2–3 fingers thick. Thick enough for the fat to render slowly over charcoal. Thin enough to crisp beautifully on the edges.
And he didn’t stop at asado.
He taught him vacio.
He taught him churrasco.
He taught him the South American way of breaking down beef.
So even though the butcher behind the counter wasn’t South American anymore, the tradition still was.
They maintained it. They respected it. They kept cutting the meat exactly how our parents, and every other Argentinian family in Fairfield and surrounds expected it.
That’s how food culture survives and lives on.
Not always through bloodlines, but through knowledge passed from one set of hands to another.
The 2–3 Finger Gesture (If You Know, You Know)
There was no ruler.
No scale debate.
Just the hand signal. No need to give measurements
Two fingers held sideways meant:
“Cut it about this thick.”
Three fingers?
“That’s a serious asado.”
That thickness matters.
Too thin and it dries out.
Too thick and the fat doesn’t render properly.
The sweet spot, about 2–3 fingers gives you:
Crispy outer fat
Tender beef inside
Perfect bone-to-meat ratio
That’s the foundation of the best authentic Argentinian asado.
🎥 Check out this Youtube video on How Argentinians Do Weekend BBQ, Spare Ribs Asado Style
How Much Meat? 500g Per Person (Or Four Visible Ribs)
There’s another rule in Argentinian households:
500 grams per person. Minimum.
Some families calculate by weight.
Others, like ours, calculate by rib count.
Four visible ribs per person.
That’s how you know you’re safe.
If uncle Carlos is coming? Add two extra per head.
If it’s a Sunday and everyone is “not that hungry”? Buy extra anyway.
Because running out of meat at an asado is worse than burning it.
And trust us, nobody wants to be remembered as the host who under catered.
What Makes the Best Authentic Argentinian Asado?
It’s not complicated.
It’s actually the opposite.
Start with:
1. The Right Cut: Tira de Asado
Cross-cut beef short ribs.
Bone sliced through.
Fat intact.
No trimming off the good stuff.
2. Salt. Only Salt.
This surprises people.
There’s no marinade soaking overnight.
No sugary glaze.
No spice rub.
Just coarse salt before it hits the grill.
That’s it.
Because when you start with quality beef, you don’t hide it.
3. Fire, Not Flames
We grew up watching our dad build the fire first.
Always first.
Wood or lump charcoal. Never briquettes. With some Jiffys as fire starters and off you went.
Let it burn down to embers.
The meat never goes over flames, only glowing coals.
That’s how you cook authentic Argentinian asado.
The Ritual of the Fire
The asador (that’s what you call the asado maker, or cook) doesn’t rush.
There’s pride in fire control.
You don’t flip constantly.
You don’t poke the meat.
You don’t press it down.
You wait.
Bone side down first. Always.
The fat slowly renders.
The edges caramelise.
The smell fills the backyard.
That smell? That’s childhood.
The First Course: Choripán
Before the ribs are ready, there’s chorizo. These were our and still are our staple. The Rodriguez Bros chorizo, there was simply no other brand or style. It was simply Rodriguez chorizos. The only question ever asked was “How much did you pay per kilo?” and you’d get from your uncles “yeah that’s a good price” with a nod of approval, or “Ehhhh, se sarparon!” meaning, heyyy, they are taking the micky with that price.
Split down the middle. Toasted in bread that’s been sitting on the grill.
Spooned generously with chimichurri. That was a non-negotiable
This is where Chimmi & Co was born, in those moments between the first sausage and the main event.
Chimichurri isn’t a marinade. It’s not meant to overpower.
It just cuts through fat and balances richness.
That contrast, fire and freshness - is everything.
What We Ate With It (Because Argentinians Don’t Eat Many Greens)
Let’s be honest.
Argentinians are not known for heavy vegetable spreads.
There’s usually:
✅ A simple green salad (lettuce, tomato, onion)
✅ Plenty of bread
✅ And always, ensalada rusa
Ensalada Rusa (Russian Salad)
Potatoes. Carrots. Peas. Mayo.
It’s simple. Creamy. Slightly sweet.
Translated literally as “Russian Salad,” it reflects Argentina’s deep European immigration influences, Italian, Spanish, Eastern European.
Argentina’s culinary identity is layered.
But at an asado, the vegetables are supporting actors.
The beef is the star.
The Butcher Story That Still Amazes Us
We still think about that Chinese butcher in Fairfield.
He didn’t just sell meat.
He preserved a tradition.
Every time we walked in and said “asado,” there was no confusion.
No explanation needed.
Somewhere years ago, someone must have shown him:
“Cut across the bone like this.”
And that knowledge became part of the neighbourhood.
That’s what multicultural Australia does best.
Food stories cross cultures quietly, and stay.
Cooking Asado in Australia Today
Australia has some of the best beef in the world.
Which means we have everything we need to cook the best authentic Argentinian asado right here.
You don’t need Patagonia.
You need:
Good short ribs (cut correctly)
Lump charcoal or hardwood
Coarse salt (preferably rock salt)
Patience
And ideally, people you love around you.
How to Cook It Properly
Build the fire first.
Wait for embers.
Salt the meat generously.
Place ribs bone-side down.
Cook slowly (45–90 mins).
Flip once.
Rest before slicing.
That’s it.
No tricks to see.
Why Thickness Matters (2–3 Fingers Is Not a Joke)
Thickness controls:
Fat rendering
Cook time
Texture
Juiciness
Too thin = dry.
Too thick = chewy.
The 2–3 finger rule has been tested across generations.
It’s cultural muscle memory.
Why 500g Per Person Is the Real Rule
Because asado isn’t portion-controlled dining.
It’s abundance.
It’s seconds.
It’s someone sneaking an extra rib.
It’s the uncle who says he’s full and then goes back anyway.
Four ribs per person keeps everyone happy.
And leftovers? Even better the next day.
The Feeling You Can’t Fake
When people search for the best authentic Argentinian asado, they often expect:
A secret ingredient
A special marinade
A complex method
But authenticity isn’t complicated.
It’s nostalgic.
It’s watching your parents cook the same way their parents did.
It’s knowing exactly how thick to cut the ribs without measuring.
It’s calculating meat per person instinctively.
It’s pairing it with ensalada rusa because that’s just what you do.
Where Chimmi & Co Fits Into This Story
Chimmi & Co wasn’t created in a lab.
It was born from backyard tables in Fairfield.
From the smell of charcoal.
From the ritual of buying ribs at the local butcher.
From the first spoon of chimichurri on hot meat.
We don’t make chimichurri because it’s trendy.
We make it because it was always there, on every choripán, every rib, every Sunday gathering.
It completes the asado.
If You Want to Experience the Best Authentic Argentinian Asado
Start simple.
Find a butcher who understands cross-cut short ribs. Show them the 2–3 finger gesture if you have to.
Buy 500g per person. Or count four ribs each.
Use salt. Good Salt.
Build the fire properly.
Cook slowly.
Serve with:
A basic green salad
Ensalada rusa
Bread
Chimichurri
And don’t rush it.
Because asado isn’t fast food.
It’s memory.
It’s migration.
It’s multicultural suburbs like Fairfield where traditions quietly merge.
It’s parents teaching kids how to tend a fire.
And one day, those kids doing the same for their own.
That’s the real story behind the best authentic Argentinian asado.
And that’s the story we carry forward at Chimmi & Co. 🔥
