Asado de tira
Asado de tira, from above
Non vegArgentina

Asado de tira

Cross cut short ribs, coarse salt and slow coals, with chimichurri. The heart of an Argentine asado.

75 minTime
19 gProtein each
mildSpice
Sunday asado2 chapters · 1 min read

Make it your way

Grandma's wayArgentine grilled short ribs with chimichurri.
The original
610kcalsame
19 gproteinsame
1 gfibresame
75minutessame

Asado de tira.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef short ribs, bone in1.5 kg cross cut beef short ribs
Saltcoarse salt (sal parrillera)
Flat leaf parsleya big bunch, finely chopped
Garlic3 cloves, minced
Dried oregano1½ tsp
Dried red chilli½ tsp flakes
Vinegar2 tbsp red wine vinegar
Olive oil⅓ cup
Black pepperto taste

Method

5 steps
  1. 1Make chimichurri: mix parsley, garlic, oregano, chilli, vinegar, oil, salt and pepper. Rest at least 1 hour.
  2. 2Light the coals and let them burn down to glowing embers with grey ash.
  3. 3Salt the ribs and grill bone side down over moderate heat.
  4. 4Flip and grill the meat side until well browned and tender.
  5. 5Rest briefly and cut between the bones. Serve with chimichurri.
Serve it like this

Serve on a wooden board in long strips, a bowl of chimichurri alongside, with salad and crusty bread.

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Make it a meal

What goes with Asado de tira: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Aloo gobi35 min
On the side Avial35 min
A little snack Provoleta15 min
A little snack Choripán25 min
To drink Sweet lassi10 min
Something sweet Alfajores de maicena75 min
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