Oven-roasted beef churrasco

Ingredients

• 750 gbeef ribs
• 2 largepotatoes
• 1 tablespoon (15 ml)oregano
• 1 tablespoon (15 ml)thyme
• 1 clovegarlic
• ½ tablespoon (7.5 ml)sweet or hot paprika
• ½ glass (about 100 ml)white wine
• ½ glass (about 100 ml)extra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Mix the marinade

   Combine the olive oil and white wine with the oregano, thyme, black pepper, paprika and finely chopped garlic.

2. 2

   Marinate the beef

   Put the churrasco in a dish and pour over the marinade. Cover with cling film and refrigerate with the meaty side facing down for at least 2 hours, or preferably overnight.

3. 3

   Prepare the potatoes

   Scrub the potatoes well and cut them into wedges without peeling. Coat them with some of the churrasco marinade.

4. 4

   Arrange the tray

   Spread the potatoes on a baking tray and place an oven rack over it. Set the churrasco on the rack directly above the potatoes, with the meaty side facing down.

5. 5

   Roast the beef

   Bake at 210°C for 20 minutes. Open the oven and season the beef with salt, add more marinade and spoon over the juices it has released. Turn it over, repeat on the other side and cook for another 10–20 minutes.

6. 6

   Serve the churrasco

   Serve the oven-roasted beef with the roast potatoes.

What is beef churrasco?

Churrasco refers to grilled or roasted meat in several Latin American food traditions. This version takes inspiration from Argentine asado, the tradition of cooking meat over a fire, and adapts the idea for the oven.

The beef is marinated before roasting, while potatoes cook underneath it and catch some of the juices. The dish is described as served with chimichurri, a fresh accompaniment that contrasts with the rich roast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 793 calories, 69g protein, 33g carbs, 40g fat.

The potatoes and wine contribute most of the carbohydrates, while the beef provides much of the protein. Beef and olive oil are the main sources of fat in the meal. Add a green salad or vegetables to balance the plate with something fresh.

Building the marinade

Herbs and paprika: oregano, thyme and paprika give the oil-and-wine marinade its savoury, aromatic flavour. Finely chop the garlic so it disperses through the mixture.

Black pepper: the method includes black pepper in the marinade, although it is not listed separately among the ingredients. Add it to taste if you have it.

Give the beef time

The recipe calls for at least 2 hours of marinating in the fridge, with an overnight rest preferred. Keep the meat covered and positioned with its meaty side down, as directed.

Reserve some marinade for coating the potatoes and for adding during roasting. Keep raw-meat marinade separate from anything you plan to serve uncooked.

Roast the potatoes underneath

Wedges: leaving the skins on saves peeling and gives the potatoes a rustic finish. Scrub them thoroughly before cutting.

Rack: placing the beef above the potatoes lets juices fall towards the tray as the two cook together. Arrange the potatoes in a single layer as much as the tray allows.

Check the finish

The first roasting period is 20 minutes at 210°C, followed by turning and another 10–20 minutes. The recipe does not specify a target internal temperature, so use a meat thermometer if you need to check doneness precisely.

Potato wedges should be tender when pierced, and the beef should be cooked to your preference. The additional roasting time depends on the thickness of the cut and how you like it cooked.

Serving the meal

Serve the beef with the potatoes while hot, with chimichurri on the side as described. A crisp green salad or simply dressed vegetables can round out the plate without competing with the marinade.

Resting the beef briefly before serving can make it easier to carve and serve neatly.

Recipe notes & tips

• Chop the garlic finely so it spreads evenly through the marinade.
• Marinate the beef overnight when you have time for a fuller rest.
• Scrub the potatoes carefully before cutting them with their skins on.
• Place the beef directly above the potatoes so its juices can drip towards the tray.
• Turn the beef carefully when you add more marinade partway through cooking.
• Serve chimichurri separately so everyone can add as much as they like.

Variations

• Herb balance: Adjust the oregano and thyme to suit your taste while keeping the marinade's savoury character.
• Paprika choice: Use sweet paprika for a milder flavour or hot paprika for more heat.
• Potato wedges: Cut the potatoes into smaller wedges if you prefer more edges to crisp.
• Chimichurri on the side: Serve the sauce separately so it does not cover the roasted surface of the beef.
• Extra vegetables: Roast suitable vegetables on a separate tray for a more varied plate.

Common mistakes to avoid

• Skipping the marinade: Give the beef at least 2 hours in the fridge, as the recipe directs.
• Leaving grit on the potatoes: Scrub them thoroughly before cutting and roasting.
• Putting the beef under the potatoes: Place it on the rack above them so the juices can drip down.
• Forgetting to turn the beef: Turn it after the first 20 minutes and season the other side as directed.
• Using all the marinade at once: Keep some back to coat the potatoes and add during roasting.

How to store

Refrigerate leftover beef and potatoes in a covered container and eat within 3 days. Reheat until piping hot, in the oven or microwave; the potatoes may soften after storage.

Frequently asked questions