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.

✓ 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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