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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 bone-in cross-cut beef short ribs (asado de tira), approximately 1 lb (450 g) each; total 4 lb (1.8 kg) (estimated edible portion: 1 lb 15 3/4 oz (900 g))
Coarse sea salt, for seasoning the ribs
Freshly ground black pepper, optional, for seasoning the ribs
1 cup (240 ml) olive oil for basting or grill use; reserve any not needed
Chimichurri (heading for the following sauce ingredients)
1 packed cup (1 1/16 oz (30 g)) fresh flat-leaf parsley, finely chopped
1/4 cup (15 g) fresh oregano leaves, finely chopped (selected option; alternatively, 1 tsp (5 ml) 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 (selected option; alternatively, add a splash of water to loosen)

Show original ingredient measurements

4 bone-in cross-cut beef short ribs (asado de tira), approximately 1 lb (450 g) each; total 4 lb (1.8 kg) (estimated edible portion: 900 g)
Coarse sea salt, for seasoning the ribs
Freshly ground black pepper, optional, for seasoning the ribs
1 cup (240 ml) olive oil for basting or grill use; reserve any not needed
Chimichurri (heading for the following sauce ingredients)
1 packed cup (30 g) fresh flat-leaf parsley, finely chopped
1/4 cup (15 g) fresh oregano leaves, finely chopped (selected option; alternatively, 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 (selected option; alternatively, add a splash of water to loosen)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the chimichurri: combine the parsley, oregano, garlic, red wine vinegar, extra-virgin olive oil, red pepper flakes, 1 tsp (5 ml) coarse salt, and 1/4 tsp (1.25 ml) black pepper in a bowl. Stir, taste, and adjust the salt. Add the lemon juice if desired to loosen the sauce. Cover and rest at room temperature for at least 30 minutes, or refrigerate for several hours until needed.
2. Prepare a parrilla or charcoal grill with hardwood or lump charcoal. Let the fire settle into a generous bed of hot embers with moderate, even heat rather than fierce flames. Clean and oil the grates.
3. Just before grilling, season the ribs generously on both sides with coarse sea salt. Add freshly ground black pepper if desired.
4. Place the ribs bone-side down over indirect or medium-low heat. Grill slowly, turning occasionally for even cooking and to limit flare-ups. Cook about 45–60 minutes per side, adjusting for thickness and heat; the total cooking time is typically 1 1/2–2 hours. Aim for a deep crust and tender meat.
5. During the final 10–15 minutes, move the ribs to slightly higher heat to finish cooking and render the fat, turning as needed. Baste with a little of the olive oil reserved for grill use if desired.
6. Remove the ribs from the grill and rest for 5–10 minutes. Slice between the bones into portions and serve with chimichurri. Crusty bread or roasted potatoes may accompany the ribs.

1. Make the chimichurri: combine the parsley, oregano, garlic, red wine vinegar, extra-virgin olive oil, red pepper flakes, 1 tsp coarse salt, and 1/4 tsp black pepper in a bowl. Stir, taste, and adjust the salt. Add the lemon juice if desired to loosen the sauce. Cover and rest at room temperature for at least 30 minutes, or refrigerate for several hours until needed.
2. Prepare a parrilla or charcoal grill with hardwood or lump charcoal. Let the fire settle into a generous bed of hot embers with moderate, even heat rather than fierce flames. Clean and oil the grates.
3. Just before grilling, season the ribs generously on both sides with coarse sea salt. Add freshly ground black pepper if desired.
4. Place the ribs bone-side down over indirect or medium-low heat. Grill slowly, turning occasionally for even cooking and to limit flare-ups. Cook about 45–60 minutes per side, adjusting for thickness and heat; the total cooking time is typically 1 1/2–2 hours. Aim for a deep crust and tender meat.
5. During the final 10–15 minutes, move the ribs to slightly higher heat to finish cooking and render the fat, turning as needed. Baste with a little of the olive oil reserved for grill use if desired.
6. Remove the ribs from the grill and rest for 5–10 minutes. Slice between the bones into portions and serve with chimichurri. Crusty bread or roasted potatoes may accompany the ribs.