Ingredients Beef Tira de Asado (Argentinean-Style Grilled Beef Short Ribs) 4.5 (2) 2 Reviews 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. By Food & Wine Editors Published on August 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis Active Time: 20 mins Total Time: 35 mins Servings: 6 Ingredients 3 ½ pounds flanken-cut 3-bone beef short ribs, at room temperature (about 6 short ribs, 11/4 inches thick) 1 ½ tablespoons coarse sea salt or sal parrillera (such as Dos Anclas) Balsamic Chimichurri Directions 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. Note Find sal parrillera at Latin American markets or online at zocalofoods.com. Wine Suggested Pairing Smoky, full-bodied Argentinean Malbec: El Enemigo Malbec Rate it Print