Costillar

The whole rib slab cut from the side of the steer for *asado* — typically the 7th through 11th ribs along the bone, with attached intercostal meat, plate fat, and matambre on top. Sometimes called *asado banderita* ("flag asado") for the way the long bone-and-meat shape unfurls when grilled. The defining cut of Argentine asado tradition: salt-rubbed, grilled flat over coals on a *parrilla* or vertically over open flame on an *asador a la cruz* for 3–6 hours, until the fat renders and the meat pulls cleanly off the bone. Distinct from *asado de tira* (the same region cross-cut into thin strips for quick grilling) and from US *plate ribs* (Texas-BBQ-tradition smoked low-and-slow with rubs). Same anatomy, different cooking traditions.

Similar cuts

Asado de tiraapproximate

Same general anatomical region — costillar is the whole bone-in slab cut along the bone for slow asado, asado de tira is the same region cross-cut into ½-inch strips for quick grilling. Different butchering and different cooking traditions, same primal.

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Prime ribapproximate

Overlapping naming usage — "costillar" can also refer in Argentine usage to the loin-end rib roast (anatomically Prime rib). The dominant retail meaning is the asado plate-rib slab; Prime rib is anatomically the dorsal-rib roasting joint.

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More Plate cuts

Arrachera

Onglet

Falda

Galbi

Tendron de bœuf

Costela ponta de agulha

Plate ribs

All Plate cuts →