Entree: Argentina – Northwest Argentina – Asado de Tira (Cross-cut beef short ribs grilled slowly over embers for smoky Argentine barbecue)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 30 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 2.5 lb (1.1 kg) beef short ribs cut across the bone (asado de tira)
- Coarse salt (sal gruesa) to taste
- Charcoal or wood embers for grilling
- 1/2 cup (120 ml) chimichurri for serving (optional)
- Lemon wedges for serving (optional)

Instructions

1. Prepare a grill with a two-zone fire: a bed of hot embers on one side and cooler embers on the other so you can cook mostly over low, steady heat. If using a gas grill, light one side and leave the other off to create indirect heat.
2. Pat the short ribs dry. Generously season both sides with coarse salt and let rest at room temperature for 20–30 minutes to allow the salt to penetrate.
3. Place the ribs bone-side down on the cooler side of the grill and cook slowly with the lid closed or partially closed, maintaining a grill temperature around low heat. Cook for about 60–90 minutes, moving occasionally to avoid flare-ups and to develop even color.
4. Finish the ribs over the hotter embers for a few minutes per side to render and crisp the exterior, watching carefully to avoid charring.
5. Remove the ribs and let them rest for 10 minutes. Slice between the bones into portions and serve immediately with chimichurri and lemon wedges if desired.
6. Oven alternative: preheat oven to 325°F (160°C), sear ribs briefly in a hot skillet, then transfer to a roasting pan and cook 2 hours until tender, finishing under a hot broiler for color before resting and serving.