Dinner · 120 min · argentinian

Tira de Asado

Beef short ribs does the heavy lifting here, with coarse salt rounding it out. An Argentinian dinner that takes 120 minutes, start to finish. It is weeknight cooking that still hits your targets — 86 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Beef short ribs
• 3 tbsp Coarse salt
• 1/2 cup Parsley
• 1 tbsp Oregano
• 2 cloves Garlic
• 2 tbsp Red wine vinegar
• 6 tbsp Olive oil
• 1/2 tsp Red pepper flakes

Steps

1. Take the ribs out of the fridge an hour before grilling — cold meat on the grill steams instead of searing.
2. Salt aggressively on all sides just before they hit the grate; Argentine asado uses salt and fire, nothing else.
3. Grill bone-side down over medium-low coals a full 60–75 minutes, turning every 20 — low and slow renders the fat into the meat.
4. Finish over hotter coals 10 minutes per side for a deep crust.
5. Rest 10 minutes, slice between the bones, and serve with chimichurri; the meat should sigh off the bone.

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