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ArgentineAuthentic Cuisine

Asado de Tira

Serves 4 Entree gluten-free, dairy-free, meat

Asado de Tira

Asado de tira is a beloved staple of the traditional Argentine asado, a leisurely weekend barbecue that brings family and friends together around the parrilla. This cut of beef short ribs, flanken-style, is cooked slowly over glowing embers, the bone standing tall as the fat melts away and the meat tenderizes. It's a dish that embodies the unhurried pace of Argentine weekends, where conversation flows as freely as the Malbec.

The result is a succulent, richly flavored meat with a crispy, charred exterior. Each bite is a perfect balance of beefy goodness and melt-in-the-mouth richness, elevated by a simple seasoning of coarse salt. Serve it with ensalada criolla and fresh bread, and offer chimichurri on the side for those who crave an extra kick of garlicky, herby zest.

Ingredients

  • 1.5 kg (3.3 lb)beef short ribs, flanken-cut (asado de tira)
  • to tastecoarse salt
  • chimichurri — to serve

Method

  1. Generously sprinkle coarse salt over both sides of the 1.5 kg (3.3 lb) beef short ribs, flanken-cut (asado de tira). Allow the salted ribs to rest for at least 30 minutes. This will help the salt penetrate the meat, enhancing its flavor and tenderizing it. During this time, let the ribs come closer to room temperature to ensure even cooking.
  2. Prepare your grill by building a medium fire. Arrange the charcoal or wood so that the heat is even but not directly under the meat, creating a radiant heat environment. This setup will allow the ribs to cook slowly and evenly, avoiding flare-ups that can char the meat.
  3. Place the ribs on the grill bone-side down. Cook them slowly, allowing the radiant heat to render the fat and tenderize the meat. Turn the ribs after about 20 to 25 minutes, once the bone side has a nice golden color and the fat begins to look translucent.
  4. Continue grilling the other side of the ribs for another 20 to 25 minutes. The meat is ready when it is tender and the fat has fully rendered, appearing translucent and slightly crispy. The aroma should be rich and savory, signaling that the flavors have developed fully.
  5. Remove the ribs from the grill and let them rest for a few minutes. This resting period allows the juices to redistribute within the meat, ensuring each bite is juicy and flavorful.
  6. Slice the ribs between the bones, creating individual pieces. Serve immediately with chimichurri on the side, allowing each person to add as much or as little as they prefer. The chimichurri will complement the rich, savory flavors of the asado de tira, adding a fresh, herby contrast.
Cover of Authentic Argentine Cuisine
From the cookbook

Authentic Argentine Cuisine

This recipe is from Authentic Argentine Cuisine by Yassine Sbiti — the Argentine volume in the ComidaTime International Cuisines series.

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