Tira de Asado (Argentinean-Style Grilled Beef Short Ribs)
League of Kitchens cooking instructor Mirta Rinaldi shared this recipe for Tira de Asado, Argentinean-style grilled beef short ribs. The meaty short ribs are a favorite asado recipe, and to go with them, Rinaldi makes a Balsamic Chimichurri. You can make a meal out of the ribs or cut them into thirds for sharing. While three-bone ribs are traditional, four-bone short ribs work, too. Find three-bone ribs at wildforkfoods.com or four-bone ribs at Asian markets. Note that sal parrillera has larger crystals than kosher salt, so it dissolves more slowly into the meat and imparts a pleasantly salty, mineral taste.
Ingredients:
- 3 ½ pounds flanken-cut 3-bone beef short ribs, at room temperature (about 6 short ribs, 11/4 inches thick)
- 1 ½ tablespoons coarse sea salt or sal parrillera (such as dos anclas)
- balsamic chimichurri
Direction
- Preheat grill (preferably a wood fire) to medium-high (400°F to 450°F). Meanwhile, pat ribs dry with paper towels. Sprinkle all sides of ribs evenly with salt, pressing salt into meat and rubbing it on bones.
- Arrange ribs diagonally and spaced 1 inch apart on lightly oiled grill grates. Grill, uncovered and undisturbed, until bottoms of ribs are browned and release from grates, 4 to 6 minutes. Flip ribs; grill, uncovered, until browned and a thermometer inserted near the bone but not touching it registers 130°F, 2 to 4 minutes. Remove from grill, and let rest 5 to 10 minutes.
- Serve ribs whole, or, if serving with an assortment of meats for a larger group, cut each rib into thirds on the diagonal. Serve with chimichurri.
