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Argentine Chef


Prime Rib with Chimichurri

ChimichurriKatriel MenendezComment

This is one of my favorite cuts of meat also called “Ribeye” or “Ojo de Bife” once it is sliced!

In this recipe, we will marinate the meat and then bake it at two different temperatures in order to create a flavorful crust and a juicy medium rare or medium result.

Thanks to Nativo’s Chimichurri blend, you will only need the following three ingredients.



Prepare the Chimichurri by adding the oil to the mix. Rub the meat with this mix and let it marinate for a couple hours in the fridge. I recommend to let it sit overnight for a stronger flavor.

Take the Ribeye out of the refrigerator to let it reach room temperature (for a minimum of 15- 20 mins). This will allow the beef to cook evenly throughout the whole cut. While you let it rest, you can take this time to cook a side dish of your choice (creamy mashed potatoes or your favorite vegetable side dish) and preheat the oven to 450* F.

Once the temperature gets to 450*F, place the Ribeye on a sheet pan in the oven for half an hour or until its surface is caramelized. This technique will trap all the delicious juices inside the meat and avoid overcooking it.

Later, reduce the heat to 300*F and keep cooking the meat for another hour for a medium rare finish (126 F or 55 C at the center of the prime rib). If you prefer it to be cooked medium, keep the meat in the oven for an extra 10-15 minutes to reach the preferred temperature (134 F or 65 *C).

Once cooked, take it out of the oven, let it rest for 15 minutes, and slice it to be served.

Plate it with your side dish and enjoy this deliciousness.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.


Vitel Tone with Patagonia Mix

Patagonia MixKatriel MenendezComment

This cold meat is perfect for a hot day of summer! My grandma was the best at this, but I never got the recipe but I could discover the same tasty flavor!


  • Round eye beef 1 lb.

  • Patagonia Mix 2 tbsp.

  • Olive oil 2 tbsp.


  • Mayonnaise 4tbsp

  • Mustard 1tbsp

  • Tuna can 1 each

  • Anchovies 2 ea

  • Capers 1 tbsp

  • Lemon juice 1 ea

  • Garlic 1 clove

  • Parsley for decoration

Special equipment:

Food processor

Sous vide


Let's start with cooking the beef. If you have sous vide, place the meat in a vacuum sealed bag with Patagonia Mix and olive oil, seal the bag and cook it for 8 hours at 150*F.

Another way to do it is by placing the meat in a pot and covering it with vegetable stock.

Bring the pot to the stove and simmer overnight. Let the pot cool down first in the cooler and then remove the meat.

After cooking, cool the meat down and slice it.

In the food processor place the garlic, capers and lemon juice. Chop into a paste and add the tuna, anchovies, mayonnaise, and mustard. The result has to be a runny sauce. If it is needed, add some water to loosen it up.

On a plate, place the slices of meat and cover them up with sauce and finish the dish with some herbs.

Enjoy it with a great salad.