Asado de Tira
Argentine Short Ribs
Authentic Argentine Asado de Tira, featuring cross-cut beef ribs cooked low and slow over coals or in a grill. A fundamental dish for any Argentine barbecue (asado).
🧂 Ingredients
- 1.5 kg Beef short ribs (tira de asado), cross-cut(Look for ribs with a good amount of meat and a layer of fat. The cross-cut style is traditional for asado.)
- generous Coarse sea salt or kosher salt(Do not use fine table salt, as it will be too overpowering. You want enough salt to create a crust.)
- for serving Chimichurri sauce(Homemade or store-bought, this herb sauce is the classic accompaniment.)
👨🍳 Instructions
- 1
Prepare the grill for indirect heat. Aim for a temperature of around 135°C (275°F). If using charcoal, arrange coals to one side of the grill, leaving the other side empty for the ribs to cook away from direct flame.
⏱️ 15 minutes - 2
Generously season the short ribs on all sides with coarse salt. Ensure an even coating, as this is the primary seasoning. Let the salted ribs sit at room temperature for about 5 minutes while the grill heats up.
⏱️ 5 minutes - 3
Place the short ribs on the grill grate, bone-side down, over the indirect heat zone. Close the grill lid.
- 4
Cook for approximately 1 hour and 30 minutes, or until the ribs have developed a deep brown color and the internal temperature reaches about 74°C (165°F). Resist the urge to flip them too early; allow the collagen to render and the meat to tenderize.
⏱️ 1 hour 30 minutes - 5
Flip the ribs so they are meat-side down. Continue grilling for another 1 hour, or until the internal temperature reaches your desired doneness. For tender, fall-off-the-bone ribs, aim for an internal temperature of 90-95°C (195-205°F). The meat should feel very tender when probed.
⏱️ 1 hour - 6
Remove the ribs from the grill and let them rest on a cutting board, loosely tented with foil, for at least 10-15 minutes. This allows the juices to redistribute, ensuring a more succulent result.
⏱️ 15 minutes - 7
Slice the short ribs between the bones. Serve hot with plenty of chimichurri sauce on the side.
💡 Pro Tips
- ✓Low and slow cooking is key to tenderizing the tough cuts of short ribs.
- ✓Always start with the bone-side down to protect the meat from direct heat and allow the marrow to baste the meat.
- ✓Don't rush the process; patience will be rewarded with incredibly tender and flavorful ribs.
- ✓Ensure your grill is set up for indirect heat to prevent burning the ribs.
- ✓Use a meat thermometer to accurately gauge doneness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with different rubs or marinades before salting, though traditional Asado de Tira relies solely on salt.
- For a quicker cook, you can sear the ribs over direct heat first, then move to indirect heat, but this deviates from the classic low-and-slow method.
- Add wood chips (like hickory or mesquite) to the coals for a smoky flavor.