Tira de Asado (Argentinean-Style Grilled Beef Short Ribs)

 


Tira de Asado (Argentinean-Style Grilled Beef Short Ribs)

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

Directions

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.

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