Rib rack - the highlight of the Asado

What is a Costillar?

Costillar is a traditional Spanish dish consisting of grilled ribs with a spicy sauce. The ribs are usually marinated in a special salt sauce (also called Salmuera) and then grilled. The dish is often served on special occasions and is typically accompanied by a wide variety of side dishes such as rice, beans, and vegetables.

 How is the cut on the costillar?

If there is a characteristic cut for Argentinians, it is ribs. The cut in the costillar is a long, thin piece of meat, usually from the upper part of the veal back. It is a fairly thin piece of meat and has a quite regular shape, making it easy to cut into smaller pieces. It is very tender and juicy and tastes very good when prepared properly.

However, there are also different cuts here: Banderita, which are thinly sliced ribs; Costilla Ancha, meaning wide rib; or Costillar, the whole rib, often from veal or beef. 

How do you choose a good veal rib?

Choosing a good Klabsrippe depends on various factors:

1. Choose a veal rib from a trusted breeder or supplier.
2. You definitely have to pay attention to the fat. In this case, it must be a very white fat and the meat must be very reddish.
3. However, the bones on the rib are also important. If they are round, it is a rib from a calf. If the bones are more elongated, somewhat flatter, thinner, and also somewhat larger, the rib will probably come from a larger animal such as an ox. 

Why should you bring the meat to room temperature before grilling?

Warming the meat to room temperature before grilling has several advantages:

1. Better cooking: When meat is placed directly from the refrigerator onto the grill, it takes longer to cook through. By warming it to room temperature, the meat cooks faster, resulting in better texture and flavors.
2. Better browning: Meat that has been brought to room temperature browns faster and more evenly on the grill.
3. Safety: Meat that has not been brought to room temperature has a higher chance of germs.
4. Energy efficiency: Warming the meat to room temperature before grilling reduces the grilling time and thus also the energy consumption.

It is important to ensure that the meat is not left at room temperature for too long, as it can otherwise lose quality and become unhygienic. It is therefore recommended to take it out of the refrigerator 2 hours before grilling begins.

Recipe for a Costillar:

Ingredients:

• 2 kg ribs (pork or beef)
• Brine

Time required:

3.5 h to 4 h, depending on the size of the rib and thickness of the bones

Preparation:

1. Take ribs out of the refrigerator two hours before grilling and bring to room temperature.
2. Place the costillar on the grill
3. Renew the Fuego Corona every 30 minutes 
4. The costillar should be grilled for 3 hours and 30 minutes on the bone side
5. Then roast from the fat side for 1 to 1.5 hours
6. Brush with some Salmuera every 30 minutes
7. When the rib is golden brown, take it off the grill
8. Cut the ribs and serve.

Our serving tip:

Garnish it with fresh herbs, lemon wedges, and serve it with mashed potatoes, rice, or beans.

What to pay attention to:

Always use tongs, never a fork, so that the meat is not pierced and does not lose its juice.

How can you tell when the rib is done?

It should have an excellent golden color. With the brine, you can give the rib a bit more juice and thus moisture, so that the meat is nice and tender and juicy in the end.

Additionally, one can clearly see one thing with this Costillar, because the meat has shrunk, it has contracted, become smaller. The meat loses moisture during grilling. The meat protein loses water and thus weight.