Beef Short Ribs Asado de Tira — Upper Choice Angus

Short ribs cut across the bones into a three bone strip, and cut thick, usually around an inch and a half. This is asado de tira, one of the cuts an Argentine asado is built on. Our flanken cut is the same geometry sliced thin, and it cooks in a completely different way.

Because the bones run across the strip rather than along it, every piece carries bone, meat and the fat in between. It is a worked muscle, so it needs time, but it does not need liquid. The fat and the connective tissue break down on the grill.

At this thickness it is a long slow grill, not a sear and not a braise. Steady embers at medium or lower, no flames, bone side down first so the bone shields the meat while it renders. Leave it there for most of the cook. It is ready when the meat has pulled back from the bone ends and the fat between the bones has gone soft. Then turn it briefly to colour the meat, rest it, and cut between the bones.

Coarse salt, generously, on both sides before it goes on. No rub and no marinade. Chimichurri beside it, and bread on the table.