Tira de asado is beef rib rack cut crosswise through the bones, so each strip carries a layer of bone fused to a layer of meat. That specific cut is what gives the piece its name and sets it apart from a whole rib rack.
It’s grilled the traditional Argentine way: over embers, seasoned with nothing but coarse salt, always following the bone-first, meat-second order that keeps it from drying out.
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Argentine Grilled Short Ribs
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Cuisine: Argentine
Description
Beef ribs cut crosswise into strips and slow-grilled bone-side down over embers, a staple of any Argentine asado.
Ingredients
- 2 kg beef rib rack, cut crosswise through the bone (about 4 large strips)
- Coarse salt, to taste
- 1 cup homemade chimichurri, for serving (optional)
Instructions
- Get the fire ready, light the charcoal or wood well ahead of time, so by the time you cook you have an even bed of embers with no open flame under the grill.
- Season the meat, salt both sides of the strips generously with coarse salt; you can do this a few hours ahead or right before they hit the grill.
- Set the bone toward the heat, place the strips on the grill with the bone side facing the embers directly, so it shields the meat and lets it cook slowly.
- Take your time, leave them on that side for 30 to 60 minutes depending on thickness, until the meat pulls back, the bone starts to show, and you see juices on the surface.
- Flip the strips, once the bone side is well browned, turn them over and finish cooking the meat side just long enough to brown it and reach the doneness you prefer, depending on each strip’s thickness.
- Rest and serve, pull the ribs off the heat, let them rest a few minutes, then cut between the bones to portion them out.
Grilling Tips
- Pick strips of even thickness so they all finish cooking at the same time.
- Skip the fork while it cooks: piercing the meat lets its juices escape.
- If the embers are running too hot, raise the grill grate instead of shortening the cooking time.
- Resting before you cut it lets the juices redistribute through the whole piece.
Traditional Variations
- Some grill masters prefer basting the meat with brine (salt dissolved in water) while it cooks, rather than dry coarse salt.
- It’s also common to serve it with salsa criolla alongside the classic chimichurri.
How to Serve
It’s served freshly cut and piping hot, as the main dish of any asado.
It’s traditionally paired with chimichurri or salsa criolla, crusty bread, and a simple salad.
Recommended Sides
- Chimichurri
- Crusty bread
- Criollo salad
- Red wine
Did You Know?
The cut’s name comes directly from how it’s sliced: in strips running crosswise through the rib bones, unlike a whole rib rack served in one piece.
Along with vacío (flank) and matambre, it’s one of the essential cuts at any Argentine parrillada, and cooking it bone-side down first is a technique passed down through generations of grill masters.
Frequently Asked Questions
Yes. They're two names for the same crosswise-cut rib rack; word order varies by region within Argentina, but it's the same piece of meat.
The bone acts as a barrier between the meat and the direct heat of the embers, allowing slow cooking without drying out or burning before you flip it.
Since it includes bone, plan on 400 to 600 grams per person, depending on appetite and whether it's served alongside other cuts.
Yes, although the classic result comes from cooking over embers, it can also be cooked on a very hot cast-iron griddle or skillet, still following the bone-first order.
