South_American
South American - Argentinian and Uruguayan Asado
Argentinian Asado de Tira (Cross-Cut Beef Short Ribs on the Grill)
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 1.5kg beef short ribs, flanken-cut across the bone into 1.5cm thick strips (tira de asado)
- • 2 tbsp coarse parrillera salt
- • 1 lemon, cut in half
- • Salsa Criolla (diced onion, red bell pepper, tomato, vinegar, olive oil) and Chimichurri, to serve
Preparation Steps
1
Phase 1
Bring ribs to room temperature; rub all sides with half a lemon and season generously with coarse sea salt.
2
Phase 2
Distribute medium-hot charcoal embers under the grill grates.
3
Phase 3
Lay ribs flat across the grates; grill for 8-10 minutes as the fat renders and sizzles, creating a crisp golden crust around the bones.
4
Phase 4
Turn ribs over with tongs and cook for 6-8 minutes on the second side until browned and juicy.
5
Phase 5
Slice between the rib bones and serve piping hot directly on a wooden tabla accompanied by Salsa Criolla and Chimichurri.