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Costillar is known in English as Plate ribs.
Also called
Cacedi1, CC BY-SA 4.0, via Wikimedia Commons — Costillar_a_la_llama.jpg
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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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇦🇷Argentina | Costillarprimary | The whole rib slab for asado, cut along the bone. Sometimes called *asado banderita* for the unfurled-flag shape, or *tira ancha* in some regions. |
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