In a small bowl, mix together the minced garlic, olive oil, red wine vinegar, paprika, dried oregano, salt, and black pepper to make a marinade.

Place the beef ribs or sirloin in a large dish or resealable bag and pour the marinade over the meat. Make sure to coat the meat evenly with the marinade. Cover the dish or seal the bag and let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.

Preheat your grill to medium-high heat. Remove the meat from the marinade and let any excess marinade drip off.

Place the meat on the grill and cook for about 10-15 minutes per side, or until it reaches your desired level of doneness. You can also use a meat thermometer to check the internal temperature, aiming for around 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Once cooked, remove the meat from the grill and let it rest for a few minutes before slicing.

Serve the Asado de Casa Pampín with chimichurri sauce on the side, if desired. Chimichurri is a tangy and herbaceous sauce made with parsley, garlic, olive oil, red wine vinegar, and other spices.