How to Grill Short Ribs - Asado de Tira (Argentine Style)

An Argentine asado wouldn’t be complete without a great plate of short ribs. Asado de tira, or costillar as it’s known in Argentina, is a somewhat fibrous cut, but one that’s absolutely packed with flavor. When grilled properly, it becomes the undeniable star of the meal.

At first glance, the Argentine approach to grilled short ribs may seem counterintuitive to fans of low-and-slow BBQ ribs. Instead of heavy rubs, sauces, and hours in the smoker, asado de tira is cooked with minimal seasoning, for about an hour, over medium heat, on a gaucho grill (open-frame, fueled with charcoal). And yet, the results speak for themselves: deeply beefy flavor, beautifully rendered fat, and a perfect balance between char and juiciness.

Looking to shake things up at your Sunday barbecue? Want to try something new on the grill? In this article, we’ll walk through how to prepare, grill, and serve short ribs Argentine-style, step by step.

So pour yourself a cup of mate, call your trusted butcher, and get ready to dive headfirst into the heart of an Argentine parrillada, where fire, beef, and good company are all that really matter.

Short Ribs 101: Cut Styles and What Makes “Asado de Tira” Different

Short ribs are one of the main beef cuts not only in the U.S., but around the world. Few things compare to the pleasure of gnawing on tender, deeply flavorful meat straight off the bone. And because it’s an easy cut to divide, short ribs are ideal for large gatherings (like Argentine asados) where small portions of different cuts are served and shared.

That said, ribs come in all shapes and sizes. From full rib racks you can grill on Santa Maria Argentine grills or iron crosses, to thin, long cuts that fit smaller, lidded grills. Argentine asado de tira (literally “rib strip”) sits right in the middle. It’s a thick cut obtained by slicing short ribs across the bone.

While in Argentina short ribs are eaten almost exclusively as asado de tira, in the United States, there are two main butchering styles for short ribs: the English cut and the Flanken cut. The latter is an almost perfect equivalent to asado de tira, and you can use it to grill beef short ribs Argentine-style.

Although English and Flanken cuts come from the same primal area, the way they’re butchered changes their texture, fat distribution, and ideal cooking method:

• English cut. This is the most common presentation in American markets. The ribs are cut parallel to the bone, producing thick, rectangular blocks of meat sitting on top of a single long rib bone, with a rich fat content. The muscle fibers are long, which requires low-and-slow cooking to properly render collagen and fat, resulting in a beef-forward flavor and a tender bite.

• Flanken cut. As with asado de tira, this cut is sliced across the bone, perpendicular to the ribs. The result is a thin strip with small bone cross-sections. The muscle fibers are shorter, which makes for a naturally tender bite, even when grilled relatively fast. This is what makes it perfect for the Argentine grilling style.

The main difference between asado de tira and the Flanken cut is thickness. While flanken is most commonly sliced about ¼ to ½ inch thick, asado de tira is often cut ¾ to 1 inch thick.

Cut Details	English Cut	Flanken Cut (Asado de Tira)
Cut direction	Parallel to the bone	Across the bone
Grain	Long (requires longer grilling)	Short (more tender)
Thickness	Thick, block-like	Thin strips
Fat content	High, concentrated	Moderate, more evenly spread
Ideal cooking method	Low-and-slow	Fast and hot

 

Pro tip N°1 → Ask your trusted butcher to cut the Flanken ribs thicker than usual, or visit a specialty butcher, to experience true Argentine grilled meat.

Prepping Short Ribs for the Parrilla

Learning how to grill short ribs Argentine-style is relatively simple once you’ve mastered the basics of open-frame charcoal grilling. That said, the first key to achieving a truly asado de rechupete is proper preparation.

It’s important to start with fresh, high-quality meat. Look for cuts with a bright red color and fat that appears white, not yellow or gray. If possible, buy from a trusted butcher who can cut the short ribs to order. While this grilling style also works with thin Flanken cuts, medium Flanken (½ to ¾ inch thick) is more beginner-friendly and delivers results closer to true asado de tira.

On barbecue day, the first thing you should do is take the meat out of the fridge and let it come up to temperature for at least 30 minutes before it hits the grill. This helps ensure more even cooking and promotes the Maillard reaction, creating that deep-brown sear.

While the meat is resting, start building your fire (we’ll cover how to do this in the next section). Once the meat is tempered and the grill is ready, season it only with coarse salt. Argentines favor simple, clean flavors, where the beef is the main character. When grilling short ribs, neither marinades nor rubs are used; the only concession to seasoning is serving them with a bit of chimichurri sauce.

Pro tip N°2 → Short ribs don’t require trimming, since fat is essential to both flavor and tenderness. At most, you could trim the membranes, but we don’t recommend it—they add a crispiness that makes this cut a truly unique experience.

Fire Setup: Grilling With Embers, Not Flames

The secret to successfully grilling flanken-cut short ribs Argentine-style lies in fire management. To set up the grill, start by arranging hardwood charcoal and wood on one side of the firebox and lighting it. Using an Argentine iron brazier is ideal: it helps keep everything organized and makes ember management much easier.

You can also use hardwood logs, as long as they’re chemical-free. In Argentina, quebracho or algarrobo wood is typically used. Common U.S. equivalents include oak and hickory, or, if you’re after a bolder flavor profile, mesquite.

If you’re already familiar with Argentine grills, you know the drill: once the charcoal starts breaking down into embers, rake them under the grill with a poker and let the grates heat up.

The grill should be set to medium-low heat. To gauge it, extend your hand about 3 inches above the grates. If you can hold it there for 9–10 seconds, the temperature is just right.

Since short ribs are a fatty cut, it’s best to arrange the embers so there’s a gap in the center where you can spread ashes. That way, if any fat drips down, it won’t cause flare-ups: the ash will absorb it.

Another option is to use a grill with V-shaped grates that collect fat drippings and channel them away, or a Santa Maria grill, where simply raising the grate is enough to prevent flare-ups.

Pro tip N°3 → If you’re new to open-frame charcoal grills, you may want to start by reading our Charcoal Grilling 101 guide.

How to Grill Asado de Tira the Argentine Way

You have the meat, and you have the grill. Now it’s time for the most important part: how to grill short ribs Argentine-style, step by step.

1. Place the ribs on the grill, bone-side down first.

2. Cover them with a piece of aluminum foil or a hotel pan.

3. Let them cook for 30–40 minutes, depending on thickness.

4. Make sure to maintain a steady temperature, with a constant supply of fresh embers.

5. For extra juiciness, lightly sprinkle the ribs with brine every 15 minutes.

6. Once a crust has formed and the bone starts to pull back slightly, flip the ribs.

7. Grill for another 15–20 minutes, until the internal temperature reaches 140–145°F, for a medium doneness and a chewy, flavorful bite.

Pro tip N°4 → To grill short ribs on a gas grill, follow the same steps, but use a grease tray to catch the drippings and prevent flare-ups.

Serving and Accompaniments

Preparing a great asado de tira doesn’t end when you take the short ribs off the grill. Every moment—from the instant you buy the meat to the second it reaches your guests’ mouths—plays a role in the final result.

Once the ribs are cooked, remove them from the grill and let them rest for about 10 minutes on a wooden carving board. This allows the juices to redistribute, ensuring a juicier bite.

Slice the meat between the ribs so each portion includes both meat and a small bone. When serving, advise your guests to cut the meat against the grain for maximum tenderness.

Asado de tira pairs beautifully with slightly acidic sauces that help balance its rich fat content. Argentine chimichurri and salsa criolla are the ideal match in this regard. Other great pairings include BBQ-grilled vegetables, a fresh green salad, or simply a piece of rustic bread.

Pro tip N°5 → Looking for a different recipe? Learn how to grill the perfect ribs on a Santa Maria grill with Gaucho Life.

Why Equipment Matters: From V-Grates to Brasero

Cooking like a true gaucho involves a fair amount of improvisation. Argentine asado was born on the pampas, where comfort was a luxury and tools often had to be invented on the spot. Fatty cuts like asado de tira were especially challenging, yet so delicious that criollo ingenuity evolved to turn them into a true weekend staple.

Flare-ups, bitter smoky flavors, and lack of heat control are the main issues that can come up when grilling short ribs. Argentine gaucho grills are thoughtfully designed to prevent these problems and incorporate a few key features that make all the difference:

• A side brasero, for constant ember generation. Argentine grill sets often include a brasero. Look for sturdy builds that fit alongside your grill and won’t warp under high heat.

• V-shaped grates, to prevent grease drips. They’re a bit harder to clean, but make up for it with a cleaner flavor and a perfect sear, without burnt spots.

• Adjustable grates, found on Argentine Santa Maria grills. These allow you to control temperature easily, without constantly fussing over fire management.

• Iron poker and shovel. Essential tools for arranging embers under the grill and, when needed, breaking down larger charcoal pieces.

Pro tip N°6 → The right accessories take your grilling experience to the next level. Explore our cooking gear collection and choose your new workhorse.

FAQs

Want to know more about how to grill short ribs Argentine-style? Here are answers to some of the most common questions we hear. If yours isn’t listed, feel free to reach out. We’re always happy to help!

Can I grill asado de tira on a gas grill?

Yes, you can grill asado de tira on a gas grill, although it may lack the smoky flavor typical of Argentine asado. Use a grease tray or a grill with V-shaped grates to help prevent flare-ups.

What’s the ideal thickness for flanken ribs?

If you want to grill short ribs, the ideal thickness for flanken ribs is ½ to ¾ inch—right between thin flanken cut and traditional asado de tira. This range delivers a tender, juicy result without requiring long grilling times.

Why only use salt and not rubs?

Argentine asado is traditionally seasoned with salt only, allowing the natural flavor of the beef to take center stage. That said, if you prefer a different flavor profile, you can use a herb-based rub (be careful not to burn it) or an Argentine-style steak marinade.

How long does it take to grill asado de tira?

The Argentine grilling style favors relatively short cooking sessions. Asado de tira typically takes 50–60 minutes to reach medium doneness (140–145°F).

The Heart of Argentine Asado, in Your Backyard

Asado de tira is more than just a cut of beef: it’s the gateway to real Argentine grilling. It brings together everything that defines the asado tradition: simple seasoning, respect for the fire, and a focus on quality meat shared around the grill. 

With the right technique and a basic understanding of fire management, this iconic cut is well within reach of any backyard griller, whether you cook over charcoal or gas. 

You don’t need to be a gaucho to grill like one, just the right tools. If you’re ready to bring the ritual home, explore our Argentine grills and grill accessories and start building your own asado tradition, one rib at a time.

Because, at Gaucho Life, we know it is more than just grilling. It’s a lifestyle.