Tiras De Asado Recipe
argentine style short beef ribs, chimichurri
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Ingredients
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Beef and seasoning
Chimichurri
To serve
Method
Chimichurri
Make chimichurri
Finely chop the parsley and oregano (or use a coarse chop in a food processor pulse — do not purée). In a bowl combine the chopped herbs and minced garlic. Add red wine vinegar, olive oil, crushed red pepper, smoked paprika (if using), salt, pepper and lemon juice. Stir thoroughly to emulsify. Taste and adjust salt, acid or oil. Cover and refrigerate for at least 30 minutes (up to 24 hours) to let flavors marry. Bring to room temperature before serving.
Beef and seasoning
Prepare ribs
Remove ribs from refrigerator 30–60 minutes before grilling to come toward room temperature. Pat dry thoroughly with paper towels. Trim any excess fat if desired and score any overly thick fat caps so heat penetrates evenly. Brush both sides lightly with neutral oil and season generously and evenly with the coarse sea salt and coarsely ground black pepper; press the salt into the meat.
Prepare grill and fire (fire grill method)
Build a two-zone fire in a charcoal or wood-fired grill: bank hot coals or wood on one side for direct high heat and leave the other side with fewer coals for indirect heat. Aim for a grate temperature around 230–260°C (450–500°F) over the hot zone. If using a gas grill, light one side high and leave the other side off to create a two-zone setup. Have a grill thermometer handy.
Sear ribs over high heat
Place ribs bone-side down directly over the hot coals (direct heat) and sear for 3–4 minutes per side to develop a deep brown crust and good charring. Turn only once or twice to avoid overbaking — you want strong color but not burned. Use tongs rather than a fork to avoid piercing the meat.
Finish over indirect heat
After searing, move ribs to the cooler side of the grill (indirect heat), bone-side down. Cover the grill and cook until ribs are fork-tender and reach an internal temperature of about 92–95°C (198–203°F) for short ribs that shred slightly, or 63–68°C (145–155°F) if you prefer them sliceable and medium-rare to medium. Time will vary by thickness: expect about 25–45 minutes after searing for medium, or 1–1.5 hours for tender, falling-apart meat. Monitor temperature with an instant-read thermometer.
Rest and slice
Transfer ribs to a cutting board and let rest for 8–12 minutes loosely tented with foil. Slice between the bones into individual tira strips. Spoon or brush some chimichurri over the hot ribs, reserving extra for the table.