Like Korean cuisine, Argentinians can’t get enough beef hot off the grill. They both also cut beef short ribs across the bones, Korean’s thinly, Argentines slightly thicker. Either way, both cuts beg to be cooked over fire. The quality of beef in Argentina demands a short marinade or just coarse salt to bring out its full flavor. Grilled short ribs are an essential part of any Argentine Asado.
Tira de Asado- Argentinian Grilled Beef Short Ribs
- Small bowl
- Instant read thermometer
- 6 lbs Flanken style short ribs (1¼-inch thick, sliced across the bones)
- 2 tbsp Sal parrillera or Kosher salt
- 1 tbsp Garlic, chopped
- 2 tbsp Balsamic or red wine vinegar
- 1 tsp Kosher salt
- ½ tsp Black pepper
- Prep – If marinating meat, crush garlic, salt, vinegar, and pepper into a paste. Pat ribs dry with paper towels. Sprinkle all sides heavily with salt, pressing into the meat and bones. Let sit for 15 minutes. If using, loosely wipe salted surfaces with a paper towel, rub with paste, and marinate in refrigerator for an hour. Preheat grill (preferably wood fire) to between 400°F to 450°F (205°C to 235°).
- Grill – Arrange ribs diagonally, space 1-inch apart, on lightly oiled grill grates. Grill undisturbed with the cover up until bottoms are browned and release from the grates, about 6 minutes. Flip ribs and cook until browned, about another 2-4 minutes. The ribs are done when an instant thermometer registers 130°F (55°C) when inserted into the meat. Remove from grill and let rest at least 5 minutes.
- Serve – Serve ribs whole or, if serving with an assortment of meats for a larger group, cut each rib diagonally between the bones. Serve with chimichurri on the side and a nice bottle of Argentinean Malbec red wine.