Tira de asado is one of the most iconic cuts of Argentine barbecue: it’s made by cutting the beef rib rack crosswise through the bones, so each strip keeps a layer of bone and a layer of meat together. That crosswise cut is exactly what gives the cut its name and sets it apart from a whole rib rack.
This recipe walks through how to grill it the traditional Argentine way: seasoned mainly with salt, cooked slowly over embers, and following the bone-first cooking order that keeps the meat 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
Nutrition
- Calories: 480
Ingredients
- 1.5 kg of tira de asado (beef short ribs, cut crosswise through the bone) (about 3 large strips)
- to taste of coarse salt
- to taste of ground black pepper (optional)
- 1 cup of homemade chimichurri, for serving (optional)
Instructions
- Get the embers ready, light the charcoal or wood ahead of time so that, by cooking time, you have an even bed of embers with no direct flame under the grill.
- Season the meat, a few hours ahead or right before cooking, generously salt both sides of the ribs with coarse salt; add pepper if using.
- Place the ribs bone-side down, set the strips on the grill with the bone side facing the heat; this shields the meat from direct heat while it cooks slowly.
- Let it cook unhurried, cook for 25 to 40 minutes on that side, depending on thickness, until the meat contracts, the bone starts to show, and the juices begin to release.
- Flip the ribs, once the bone side is well browned, turn each strip over to finish cooking on the meat side to your desired doneness.
- Rest and serve, remove the ribs from the grill, let them rest for a few minutes, and cut between the bones to serve individual portions.
Grilling tips
- Choose strips of even thickness so they cook evenly across the grill.
- Don’t pierce the meat with a fork while it cooks: you’ll lose the juices that keep it tender.
- If the fire is running too hot, raise the grill grate instead of rushing the cooking time.
- Letting the meat rest for a few minutes before cutting helps the juices redistribute.
Traditional variations
- Some grill masters baste the meat with a light brine (salt dissolved in water) while it cooks, instead of using dry coarse salt.
- It’s common to serve it with salsa criolla alongside the classic chimichurri.
How to serve
Tira de asado is served freshly cut and piping hot, as the main dish of any Argentine asado.
It’s traditionally paired with chimichurri or salsa criolla, crusty bread, and a simple salad.
Recommended sides
- Chimichurri
- Crusty bread
- Simple criollo salad
- Red wine
Did you know?
The name “tira de asado” (also called “asado de tira”) comes directly from how the rib rack is cut: into strips running crosswise through the bones, unlike a whole rib rack served in one piece.
It’s considered one of the essential cuts at any Argentine parrillada, alongside vacío (flank) and matambre, and cooking it bone-side down first is a technique passed down through generations of Argentine grill masters.
Frequently Asked Questions
Yes, they're two names for the same cut: rib rack cut crosswise through the bones. The word order varies by region within Argentina, but it's the same piece of meat.
Because the bone acts as a barrier that shields the meat from the direct heat of the embers, letting it cook slowly 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 traditional result comes from cooking over embers, it can also be cooked on a very hot cast-iron griddle or skillet, still following the same bone-side-first cooking order.
