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https://www.lifestylefood.com.au/recipes/22581/argentinean-stuffed-ribs

LifestyleFOOD.com.au

Argentinean Stuffed Ribs

This recipe, also known as Assado, is served with a black eye pea salad. 

Ingredients

  • 1 asado, 7kg beef ribs

  • Stuffing

  • 500 gms pork mince

  • 200 gms Calabresse salami, finely diced

  • 200 gms bacon, finely diced

  • 200 gms olives (pitted)

  • 1 corn cob, cooked, kernels removed

  • 2 cup fresh bread crumbs

  • 700 gms mozzarella cheese

  • ½ bunch parsley, finely chopped

  • ½ cup of red and green peppers, roasted, sliced

  • 1 clove garlic, roughly chopped

  • Salad

  • ½ red onion, finely diced

  • 1 cup parsley, roughly chopped

  • 5 cups cooked black eyed peas

  • ½ bunch spring onions, roughly chopped

  • 1 red pepper, deseeded, finely diced

  • 1 tomato, finely chopped

  • 1 green chilli, deseeded, finely chopped

  • 1 haberno chilli, deseeded, finely chopped

  • ½ bunch coriander, roughly chopped

  • salt & pepper

  • juice of 2 limes

  • olive oil

Method

  • 1.

    Lay the ribs flat, skin side up, on your workbench. Take a sharp knife and separate the fat layer from the ribs to form a pocket for the stuffing.

  • 2.

    In a large mixing bowl, combine pork mince, olives, breadcrumbs, salami, peppers, corn kernels, parsley, garlic, bacon, mozzarella and salt. Mix well with your hands.

  • 3.

    Pack filling into the cavity, making sure to stuff all the way to the bottom.

  • 4.

    Lay the skin fold down and press to evenly distribute the stuffing.

  • 5.

    Fasten the opening of the flap by sewing between each rib with a long piece of butchers twine attached to a metal skewer, think of it is as a big needle and thread.

  • 6.

    Drizzle the ribs with a generous amount of olive oil. Transfer to a preheated oven at 150C for 2 to 3 hours or until ribs are tender and falling off the bone. 

  • 7.

    To make the salad, add all remaining ingredients except for the lime juice and olive oil in a large mixing bowl. Toss gently until combined. Drizzle with olive oil and squeeze over lime juice.

  • 8.

    Serve ribs with a generous amount of the stuffing and fresh salad.

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