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League of Kitchens cooking instructor Mirta Rinaldi shared this recipe for Tira de Asado, Argentinean-style grilled beef short ribs. The meaty short ribs are a favorite asado recipe, and to go with them, Rinaldi makes a Balsamic Chimichurri. You can make a meal out of the ribs or cut them into thirds for sharing. While three-bone ribs are traditional, four-bone short ribs work, too. Find three-bone ribs at wildforkfoods.com or four-bone ribs at Asian markets. Note that sal parrillera has larger crystals than kosher salt, so it dissolves more slowly into the meat and imparts a pleasantly salty, mineral taste.

September 2021


Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis

Recipe Summary test

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Find sal parrillera at Latin American markets or online at zocalofoods.com.


Suggested Pairing Smoky, full-bodied Argentinean Malbec: El Enemigo Malbec