Asado de Tira – Traditional Argentine Short Ribs
Few dishes represent Argentine asado culture more than Asado de Tira.
These thick-cut beef short ribs, sliced across the bone, are the foundation of countless Sunday gatherings in Argentina. Cooked slowly over glowing wood embers on a parrilla grill, they develop a crisp, caramelized exterior while remaining juicy and tender inside.
This is not fast grilling. This is traditional asado — controlled fire, patience, and respect for the meat.
Serves: 4–6
Cooking time: 1.5–2 hours
Grill method: Wood-fired Asado / Parrilla
Why Asado de Tira Is Special
Unlike typical ribs cooked low and slow in a smoker, Asado de Tira is grilled directly over embers. The bones run horizontally through the meat, creating even heat distribution and a distinct presentation when sliced.
Traditionally, only coarse salt is used. The flavor comes from:
• The quality of the beef
• The hardwood embers
• The steady radiant heat
This minimalist approach is what makes Argentine asado unique.
Ingredients
For the Asado de Tira
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2–3 kg beef short ribs (cut across the bone, approx. 4–5 cm thick)
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Coarse sea salt
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Freshly ground black pepper (optional)
For the Chimichurri
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1 bunch fresh parsley, finely chopped
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3–4 garlic cloves, minced
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2 tbsp red wine vinegar (adds brightness and balance)
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100 ml olive oil
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1 tsp dried oregano
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Chili flakes (optional)
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Salt to taste
Let the chimichurri rest while the meat cooks. The flavors deepen over time.
Instructions
1. Prepare the Fire
Light hardwood in your brasero or firebox. Allow the logs to burn down completely until you have glowing embers.
Do not cook over active flames. Traditional asado relies on ember heat.
Transfer the embers beneath the grill grate and create an even bed of coals.
If using an adjustable parrilla like the Asado Gaucho 1200, start with moderate grate height.
2. Season the Ribs
Pat the ribs dry. Season generously with coarse salt just before grilling.
Do not marinate. Do not oil.
Argentine asado respects simplicity.
3. Grill to Perfection
Place the ribs bone-side down over steady medium heat.
Cook slowly. Resist the urge to flip frequently.
After 45–60 minutes, turn once. Continue cooking until the exterior is deeply browned and slightly crisp.
Internal temperature for medium: 55–60°C.
Adjust the grate height if heat becomes too intense.
4. Rest and Slice
Remove the ribs and allow them to rest for 10–15 minutes.
Slice between the bones and serve immediately with chimichurri.
Wine Pairing: Argentine Malbec
A full-bodied Malbec is the traditional companion to Asado de Tira.
Its dark fruit and structure balance the richness of the beef beautifully.
Alternative options:
• Cabernet Sauvignon
• Syrah
• Tempranillo
Tips for Better Asado Results
• Use hardwood, not briquettes
• Manage embers, not flames
• Avoid turning too often
• Let the meat rest properly
• Cook slower than you think
Authentic asado is about control, not speed.
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FAQ – Asado de Tira (Argentine Short Ribs)
1. What cut of meat is Asado de Tira?
Asado de Tira is beef short ribs cut across the bone into long strips. Unlike traditional rib racks, this Argentine cut exposes multiple small bone sections and allows even cooking over wood embers on a parrilla grill.
2. Can I cook Asado de Tira on a regular charcoal grill?
Yes, but for authentic results you should cook over glowing embers rather than direct flames. If possible, create a separate fire zone and move the coals under the grill grate, similar to traditional Argentine asado grilling.
3. How long does Asado de Tira take to cook?
Cooking typically takes 1.5 to 2 hours over medium wood-fired heat. The key is slow rendering of fat and controlled ember management, not high heat searing.
4. Should I marinate Asado de Tira?
Traditionally, no. Argentine asado relies on coarse salt and high-quality beef. The flavor comes from the wood fire and natural fat content. Chimichurri is served on the side, not used as a marinade.
Check out our seperate recipe for Chimichurri, a must for your tasting.
