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Turn meat on a hot grill without singeing your hand
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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
What to ask for
This recipe calls for Asado de tira. Can't get it where you are?
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.
Cook this well
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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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