Cross-cut flanken-style short ribs are the cornerstone of the Argentine asado. Cooked slowly over wood coals, the fat renders between the thin rib bones creating incomparable flavour.
Serves 4 peoplePrep 10 minCook 45 min
Ingredients & method
Ingredients
1.5 kg asado de tira (cross-cut short ribs, 3–4 cm wide)
Coarse salt (preferably entrefino)
Chimichurri to serve
Method
1Light a wood or charcoal fire well in advance. The goal is a deep bed of glowing embers with no flames — Argentine grill masters say you need at least 45 minutes of burn before cooking.
2Salt the tira generously on both sides just before placing on the grill. No other seasoning is traditional.
3Place the ribs bone-side down on the grill, about 25 cm from the embers. Cook without turning for 30 minutes — the fat will slowly render upward through the meat.
4Flip and cook bone-side up for another 10–15 minutes until the top is golden and slightly charred.
5Rest 5 minutes. Serve in strips with chimichurri and a simple salad.
Useful gear for this recipe
$$$ · picanha, steaks, skewers, and general charcoal grilling
Weber Original Kettle Premium 22-Inch Charcoal Grill
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.
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Chef's tip The secret to asado is patience and low heat — Argentine grill masters say the fire cooks at the height of your hand, not a blazing inferno.
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