Asado Recipe

Prepare the Marinade

In a mixing bowl, combine olive oil, red wine vinegar, minced garlic, paprika, cumin, salt, black pepper, and oregano. Whisk until well combined.

Marinate the Meats

Place the beef ribs, pork shoulder, and whole chicken in a large dish. Pour the marinade over the meats, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the Vegetables

Wash and cut the bell peppers, zucchini, and onion into large chunks. Leave the corn on the cob whole.

Preheat the Grill

Prepare your grill for indirect heat cooking. If using charcoal, light the coals and allow them to heat until they are covered in ash. If using gas, preheat the grill to medium-high.

Grill the Meats

Place the marinated beef ribs and pork shoulder on the grill over indirect heat. Cook for about 1.5 to 2 hours, turning occasionally until the meat is tender and has a nice char. Add the whole chicken to the grill after 30 minutes and cook for about 1 hour or until the internal temperature reaches 75°C (165°F).

Grill the Vegetables

In the last 30 minutes of cooking, place the prepared vegetables and corn on the grill over direct heat. Grill them until they are tender and have grill marks, about 10-15 minutes.

Serve the Asado

Once the meats are cooked through and the vegetables are tender, remove everything from the grill. Let the meats rest for a few minutes before slicing. Serve the grilled meats and vegetables on a large platter, accompanied by chimichurri sauce if desired.