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Episode 101: Argentine Fire

Wood-Grilled Rib Roast with Chimichurri and Salsa Criolla

Other Recipes from Planet Barbecue Episode 101: Argentine Fire

Is there anything more impressive than a whole boneless rib roast? How about a whole boneless rib roast roasted gaucho-style over a smoky oak fire. The gaucho (Argentinian cowboy) in question is Buenos Aires-born Al Frugoni. If he looks familiar, you’re a TikToker, for Al has more than a million followers on his popular platform. He starts with Argentine beef (of course) and seasons with salt, pepper, and fresh herbs. The fireworks come from two traditional sauces: chimichurri and salsa criolla.


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Wood-Grilled Rib Roast with Chimichurri and Salsa Criolla

Ingredients

  • One 5- to 6-pound boneless rib roast
  • Sea salt and freshly ground black pepper
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Chimichurri, for serving
  • Salsa Criolla, for serving
  • Extra virgin olive oil
  • 1/2 cup bourbon for flambeing

Recipe Steps

1: Tie the rib roast into a compact cylinder with butcher’s string, slipping the herbs under the string. Season generously on all sides with salt and pepper. Set up your grill for direct grilling and (preferably) build a wood fire. Heat to medium.

2: Grill the meat (suspended over the fire or on a grate position high above it), turning frequently, until it is seared on the outside and reaches an internal temperature of 90 to 100 degrees. This will take 3 to 4 hours.

3: Meanwhile, prepare the chimichurri. Transfer to a serving bowl and cover.

4: Prepare the salsa criolla. Transfer to a serving bowl and cover.

5: When the meat is very rare (100 degrees internal temperature), slice it crosswise into 1-inch slices. Season each on both sides with salt and pepper.

6: Heat a plancha directly over a hot fire. Lightly oil it with olive oil and arrange the steaks on the plancha. Grill until crusty and browned on the outside (but still rare inside), 1 to 2 minutes per side. Douse with bourbon and set it on fire with a long match.

7: Serve the steaks sizzling hot with the chimichurri and salsa criolla on the side.

Recipe Tips

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Steven Raichlen’s Planet Barbecue is a production of Barbacoa, Inc., and Resolution Pictures. © 2023 Barbacoa, Inc. Photos by Chris Bierlein