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Tira de Asado Recipe – South America Special
Tira de Asado is a traditional Argentine barbecue dish made from cross-cut beef short ribs grilled slowly over open heat. This classic cut is a staple of Argentine asado culture, where simple seasoning and careful grilling bring out the natural richness of the meat. Typically seasoned with coarse salt and cooked over charcoal, the ribs develop a delicious smoky flavor with a slightly crispy exterior and tender interior. Tira de Asado is often served with fresh lemon wedges, crusty bread, and the famous chimichurri sauce made with herbs, garlic, and olive oil. This iconic Argentine grilled ribs recipe is perfect for outdoor barbecues and gatherings.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Tira de Asado Ingredients:
- 700 g beef short ribs (cross-cut)
- 1 tbsp coarse salt
- 1 tbsp olive oil
- 1/2 tsp black pepper
- Lemon wedges for serving
- Chimichurri sauce (optional)
Tira de Asado Instructions:
Pat the beef ribs dry with paper towels.
Season both sides with coarse salt and black pepper.
Preheat a grill to medium-high heat.
Lightly brush the ribs with olive oil.
Place the ribs on the grill bone-side down.
Grill for about 10–12 minutes on one side.
Flip the ribs and cook the other side.
Continue grilling until the meat is tender and slightly charred.
Remove from the grill and let rest briefly.
Serve hot with lemon wedges or chimichurri sauce.
Recipe Notes :
Use cross-cut short ribs for authentic Argentine style.
Cook slowly over medium heat for tender meat.
Avoid turning the ribs too often while grilling.
Charcoal grilling adds the best smoky flavor.
Serve with chimichurri sauce for a traditional touch.
