Argentine Grilled Short Ribs (Asado de Tira) with Salsa Criolla

Argentine Grilled Short Ribs (Asado de Tira) with Salsa Criolla

Ingredients:

• 5-4.5 lbs (1.5–2 kg) beef short ribs (Tira de asado), cut across the bone at 1 inch thick (sold as Flanken or Korean style)
• Coarse salt (sal parrillera)
• Freshly ground black pepper

For the Salsa Criolla:

• 2 medium tomatoes, finely diced
• 1 medium onion, finely sliced or diced
• 1 red bell pepper, finely diced
• 3 tablespoons (44 ml) sunflower or olive oil
• 2 tablespoons (30 ml) red wine vinegar
• 1 tablespoon (15 ml) parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Method:

Make the Salsa Criolla:

In a medium bowl mix all the ingredients. Season with salt and pepper, then toss well to combine.

Salsa Criolla eats well the minute you make it, and even better by the time the rest of the Asado is done!

Make the Asado:

Lay the short ribs flat and season generously with coarse salt. Add black pepper if desired.

Heat the grill for a few minutes and place the ribs on the grill. Cook gently, turning only a few times if the grill becomes too hot, for about 20 minutes. The goal is slower even cooking until the meat is tender, juicy, and well browned on the outside.

Remove from the grill and let rest for a few minutes. Slice between the bones and serve hot.