Tira De Asado Argentine Beef Short Ribs
Traditional Argentine-style cross-cut beef short ribs grilled over high heat for a crispy exterior and juicy center.
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Ingredients
- 4 lbs Cross-cut beef short ribs (1/2 inch thick)
- 2 tablespoons Sal Parrillera (coarse grilling salt)
- 1 cup Fresh parsley, finely chopped
- 1 tablespoon Dried oregano
- 4 cloves Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 1/4 cup Red wine vinegar
- 1/2 cup Extra virgin olive oil
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice(optional)
Instructions
- 1
Remove the beef ribs from the refrigerator 30 minutes before cooking to reach room temperature.
- 2
Prepare the chimichurri by mixing parsley, garlic, oregano, chili flakes, vinegar, and olive oil in a bowl; set aside.
- 3
Preheat your grill (preferably charcoal) to medium-high heat until you can hold your hand over the grate for only 2-3 seconds.
- 4
Generously season both sides of the rib strips with the coarse Sal Parrillera or kosher salt.
- 5
Place the ribs on the grill. If the ribs have a bone-heavy side, place that side down first to render the fat.
- 6
Grill for approximately 5-7 minutes per side, turning only once, until a deep brown crust forms.
- 7
Check for a medium-rare to medium internal temperature, as these thin cuts cook quickly.
- 8
Remove from heat and let the meat rest for 5 minutes before slicing between the bones to serve.
Nutrition per Serving
740
Calories
42g
Protein
2g
Carbs
62g
Fat
1g
Fiber
0g
Sugar
850mg
Sodium
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