How to make Asado de Tira

Why cooks start here

Asado de tira is short rib cooked slowly on the parrilla, bone standing, until the fat renders and the meat pulls. It is the center cut of a family asado, not a steakhouse sprint.

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.