Entree: Argentina – Argentine Asado Belt – Asado de Tira (Argentine cross-cut short ribs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 4 bone-in cross-cut beef short ribs (asado de tira), approx. 1 lb (450 g) each (total 4 lb / 1.8 kg)
- Coarse sea salt
- Freshly ground black pepper (optional)
- 1 cup (240 ml) olive oil for basting / grill use (use reserve if not needed)
- Chimichurri:
  - 1 packed cup (30 g) fresh flat-leaf parsley, finely chopped
  - 1/4 cup (15 g) fresh oregano leaves, finely chopped (or 1 tsp dried oregano)
  - 4 cloves garlic, minced
  - 3 tbsp (45 ml) red wine vinegar
  - 1/2 cup (120 ml) extra-virgin olive oil
  - 1/2 tsp (2 g) red pepper flakes
  - 1 tsp (6 g) coarse salt, plus more to taste
  - 1/4 tsp (1 g) freshly ground black pepper
  - Optional: 1 tbsp (15 ml) fresh lemon juice or a splash of water to loosen

Instructions

1. Prepare the chimichurri: in a bowl combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt and pepper; stir to combine, adjust salt, cover and let rest at room temperature at least 30 minutes to meld flavors (can be made several hours ahead and refrigerated).
2. Prepare the grill (parrilla or charcoal grill): build a medium-low fire with hardwood or lump charcoal until you have a generous bed of hot embers and moderate radiant heat—aim for a slower, even heat rather than a fierce flame. Clean and oil the grates.
3. Season the short ribs generously with coarse sea salt on both sides just before grilling (Argentine tradition favors generous salting rather than heavy marinades). Optionally add a little black pepper.
4. Place the ribs bone-side down over indirect/medium-low heat. Cook slowly 45–60 minutes per side, depending on thickness and heat, turning occasionally to promote even cooking and to avoid flare-ups; total cook time typically 1.5–2 hours. The exterior should develop a deep crust while the meat remains tender and flavorful.
5. During the last 10–15 minutes, move the ribs to slightly higher heat to finish and render any fat, turning as needed. Baste once with a little olive oil if desired to encourage crusting.
6. Remove from the grill and let rest 5–10 minutes. Slice between the bones into portions and serve topped with chimichurri alongside crusty bread or roasted potatoes as typical for an Argentine asado.