Asado Style Argentinian Beef Short Ribs on Your Grill

Last Updated on October 28, 2025 by Carne Diem

Asado de tira is the cornerstone of the communal asado and I have been fortunate enough to enjoy this Argentinian meat treat on several occasions, while travelling in Argentina, and was lucky enough to have a local Asador show my how they cook beef short ribs on their parrilla. Here I will show you some of the tips and techniques that I learned so you can make the best Asado-style beef short ribs at home.

How to Cook Asado Style Beef Short Ribs

Understanding the Cut: Tira de Asado

The key to authentic Asado short ribs lies in the cut of meat: tira de asado (or asado de tira). This refers to beef short ribs cut across the bone, resulting in long, thin strips with visible rib bones. This style of cut, also known as flanken ribs or flanken-style ribs, maximizes the surface area exposed to heat, promoting maximum render of the connective tissue and creating an incredibly tender result. This cut is different from the individual bone-in short ribs you might typically see.

True tira de asado is typically cut a little thicker than flanken style short ribs used for Miami ribs or Kalbi. You can have your local butcher cut the beef short ribs across the bone, about 2-3 inches thick. Of course, if all you can find is the thinner cut flanken ribs, those will work too.

Ingredients for the Argentinian Short Ribs

One of the great things about this beef short rib recipe is its simplicity. The ribs are very simply seasoned, letting the meat be the star of the dish. Here is what you will need:

• 2-4 pounds beef ribs (tira de asado/flanken style)
• Coarse Sea salt
• Lemon juice (optional, for a bright finish)
• Garlicky Chimichurri Sauce or Criolla Sauce (for serving)

Cooking With the Asado Method: Simplicity and Patience

Asado is more than just grilling; it's a style of cooking that emphasizes slow cooking over hot coals. While a traditional asado involves a wood fire, you can achieve fantastic results on any grill. For this recipe, we typically use our Santa Maria grill, as it enables us better heat control. We typically use a mixture of lump charcoal and chunks of hardwood. Hardwoods like oak, hickory, and pecan work well.

Prepare the Ribs: Bring the beef ribs to room temperature while you prepare your grill. This allows for more even cooking.  Generously season both sides of the ribs with sea salt. Don't be shy with the salt; it's crucial for great flavor in this style of cooking.

Grilling:  Prepare your grill for medium-high heat. You are looking for a temperature of around 400 degrees F. If using charcoal, ensure the coals are hot and the flames have died down. Place the flanken-style ribs directly on the grill grates.

The Cook: Cook the ribs directly over the heat, flipping them every 4-5 minutes if you have thinner cut ribs that you can't place bone down. Re-season with the sea salt as needed. The goal is to achieve a beautiful crust while rendering the fat and connective tissue.

If you were able to score the thicker cut ribs, start with bone side down and wait at least 10-15 minutes before flipping the first time. Because of the wonderful marbling in this cut, the fat will help keep the meat moist. Use a meat thermometer to ensure the internal temperature reaches your desired doneness.

Typically the meat is cooked to a medium or medium rare, but you cook to higher temperature if desired, just be certain not to let the outside of the meat burn.

Rest and Serve: Once cooked, remove the ribs from the grill and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. Squeeze fresh lemon juice over the ribs (optional) for a burst of brightness. Serve with a flavorful chimichurri sauce, a spicy criolla salsa, or even our Malbec Steak Sauce.

Enjoy some of our other South American favorites from Argentina, Brazil, Peru, and more:

• Reverse Seared Argentinian Ribeye With Chimichurri Sauce
• Garlic Basted Rotisserie Picanha
• Choripán: Argentinian Grilled Chorizo Sandwich
• Grilled Picanha Sandwich
• Uruguay's Chivito: The Ultimate Steak Sandwich
• Peruvian Roast Chicken: Pollo a la Brasa
• Malbec Sauce For Steak
• Venezuelan Shredded Beef Arepas: Carne Mechada
• Brazilian Style Blackstone Steak Bites
• Grilled Brazilian Fraldinha 

What to Serve with Asado Style Short Ribs

• Garlicky Chimichurri Sauce: This vibrant Argentinian sauce is the perfect accompaniment to asado ribs. Its herbaceous, garlicky flavor complements the rich beef beautifully.
• Other classic sides to asado include grilled vegetables, potatoes, French Fries, empanadas, and assorted sausages. Don't forget to start your meal with some Authentic Provoleta: Argentinian Grilled Cheese.

Tips and Tricks for Asado Success:

• Quality of Meat: Start with high-quality beef ribs with good marbling for the best results.
• Don't Overcrowd: Avoid overcrowding the grill. This will prevent proper browning.
• Salt is Key: Don't be afraid to generously salt the ribs. This is crucial for developing flavor.
• Resting Time: Allowing the meat to rest is crucial for achieving maximum render and tender, juicy ribs.
• Storage: Leftover cooked ribs can be stored in an airtight container in the refrigerator for up to 3-4 days.

Asado-style Argentinian beef short ribs are a true celebration of flavor. This simple yet effective method of cooking transforms a relatively inexpensive cut of meat into a truly unforgettable culinary experience. Enjoy!

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