📝 About This Recipe
The quintessential star of the Argentine parrilla, Asado de Tira features cross-cut beef short ribs grilled to smoky perfection. This dish celebrates the rustic elegance of South American live-fire cooking, where the bone-in cut yields an incredible depth of flavor and a buttery texture. Infused with coarse sea salt and brightened by a zesty, hand-chopped chimichurri, it offers a primal and sophisticated dining experience that captures the heart of Latin American tradition.
🥗 Ingredients
The Beef
- 5 pounds Beef Short Ribs (flanken-style, cut across the bone into 1/2 to 2-inch thick strips)
- 3 tablespoons Sal Parrillera (Argentine coarse grilling salt or high-quality Kosher salt)
- 1 tablespoon Vegetable Oil (for lightly coating the grill grates)
Hand-Chopped Chimichurri
- 1 cup Fresh Flat-Leaf Parsley (very finely chopped, no stems)
- 4 pieces Garlic Cloves (minced into a paste)
- 1 teaspoon Dried Oregano (preferably Mexican or Turkish)
- 1/2 teaspoon Red Chili Flakes (adjust for desired heat)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (fruity and mild)
- 1 tablespoon Warm Water (to bloom the dried spices)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Optional Basting Liquid (Salmuera)
- 1/2 cup Warm Water
- 1 teaspoon Coarse Salt
- 1 sprig Fresh Rosemary (used as a basting brush)
👨🍳 Instructions
-
1
Remove the beef short ribs from the refrigerator at least 45-60 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
-
2
Prepare the chimichurri by mixing the dried oregano and chili flakes with one tablespoon of warm water in a small bowl; let sit for 5 minutes to hydrate.
-
3
In a medium glass bowl, combine the finely chopped parsley, minced garlic, hydrated spices, red wine vinegar, salt, and pepper. Slowly whisk in the olive oil until emulsified. Set aside at room temperature to let flavors marry.
-
4
Prepare your grill for two-zone cooking. If using charcoal, pile the hot coals to one side. Aim for a medium-high heat (you should be able to hold your hand 5 inches above the grate for only 3-4 seconds).
-
5
Pat the ribs completely dry with paper towels. Excess moisture will steam the meat rather than sear it.
-
6
Generously season both sides of the ribs with the Sal Parrillera or coarse salt. Don't be shy; much of the salt will fall off during the turning process.
-
7
Clean and lightly oil the grill grates. Place the ribs on the grill, bone-side down first if they are thick-cut, or flat if they are thin-cut.
-
8
Sear the first side for about 6-8 minutes without moving them, allowing a deep, mahogany crust to form.
-
9
Flip the ribs using tongs. If using the salmuera (salt water), dip the rosemary sprig into the brine and lightly flick it over the meat to add moisture and aroma.
-
10
Continue grilling for another 6-8 minutes for medium-rare to medium. Short ribs have high fat content and are often enjoyed closer to medium to allow the fat to fully render.
-
11
If the exterior is browning too quickly but the fat hasn't softened, move the ribs to the cooler side of the grill and cover for 3-5 minutes.
-
12
Remove the ribs from the grill when the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
-
13
Transfer the meat to a warm platter and tent loosely with foil. Let the meat rest for 10 minutes to allow the juices to redistribute.
-
14
Slice between the bones to serve individual ribs, or serve the long strips whole for a dramatic presentation.
💡 Chef's Tips
Always use coarse salt (Sal Parrillera); fine table salt will dissolve too quickly and make the meat overly salty. Never use a fork to turn the meat, as piercing it allows the precious juices to escape; always use tongs. If your ribs are cut very thin (1/2 inch), grill them hot and fast to get a sear without overcooking the center. For the best chimichurri, never use a food processor; hand-chopping the parsley prevents it from becoming a bitter paste. Keep a spray bottle of water nearby to manage flare-ups caused by the rendering beef fat.
🍽️ Serving Suggestions
Serve with a side of 'Papas a lo Pobre' (fried potatoes with onions and eggs) for a hearty meal. A simple salad of sliced heirloom tomatoes, red onions, and a splash of vinegar cuts through the richness of the beef. Pair with a bold Argentine Malbec or a structured Cabernet Sauvignon. Provide extra chimichurri in a small bowl on the side for dipping. Warm crusty baguette slices are essential for mopping up the meat juices and leftover sauce.