Med Effort · High Impact
Dinner Party
Involtini di Melanzane
40 min active 6 ingredients
Low Effort · High Impact
Dinner Party · Argentine
Asado de Tira (Argentine Grilled Short Ribs)
I grill these short ribs over an open flame until they are smoky and tender, honoring the tradition of the Argentine barbecue.
15 min active
40 min total
4 servings
10 ingredients
home cook
Why This Works
The simple seasoning highlights the rich beef flavor, while grilling over indirect heat ensures tenderness without drying out the meat. The quick garlic-herb sauce adds a fresh counterpoint.
The Upgrade
For an even deeper flavor, marinate the short ribs in a mixture of olive oil, garlic, and herbs for at least 2 hours (or overnight) before grilling.
Chef's Secret
Michelin TechniqueDon't be afraid of the salt! Coarse sea salt is essential for drawing out moisture and creating that delicious crust during the searing process.
Ingredients
Servings:
Total time including resting: 40 min
Directions
1
Preheat your grill to medium-high heat (around 400-425°F). If using a charcoal grill, arrange coals for indirect heat.
2
Pat the short ribs dry with paper towels. This helps create a better sear and crust. Season generously on all sides with coarse sea salt and freshly ground black pepper.
3
In a small bowl, whisk together olive oil, minced garlic, red wine vinegar, chopped parsley, dried oregano, and red pepper flakes to make a quick sauce for basting.
4
Place the short ribs directly over the heat source on the grill. Sear for about 3-4 minutes per side until a nice crust forms.
4 min5
Move the ribs to the indirect heat zone of the grill. Close the lid and cook for 25-30 minutes, or until the internal temperature reaches 185-195°F for tender, pull-apart meat.
30 min6
During the last 5 minutes of cooking, brush the ribs with the prepared garlic-herb sauce. This adds an extra layer of flavor.
5 min7
Once cooked, remove the short ribs from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring maximum moisture.
10 min8
Serve the Asado de Tira hot, with generous amounts of chimichurri sauce on the side for dipping or spooning over.
Wine Pairing
🍷
Malbec
Red Wine
The BottleCatena Zapata Argentino Malbec
Malbec's plush tannins and dark fruit are the classic foil to the smoky, charred exterior of Argentine ribs. It adds a layer of velvety weight that stands up to the intense protein content.
Nutrition per Serving
850
calories
60g
protein
5g
carbs
65g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Classic Chimichurri
A vibrant mix of parsley, garlic, vinegar, and oil that cuts through the smoke and fat of the grilled ribs.
10 min
4 servings
Ingredients
Directions
1
Combine minced garlic, salt, and red pepper flakes in a small bowl.
2
Add red wine vinegar and allow the garlic to macerate for 5 minutes.
3
Fold in the finely chopped fresh parsley and dried oregano.
4
Whisk in the olive oil until emulsified and the texture is uniform.
5
Adjust seasoning to taste with additional salt if necessary.
6
Rest for 15 minutes at room temperature before serving to allow flavors to meld.
Side Dish
Grilled Vegetable Medley
Grill bell peppers and onions alongside the ribs for a simple, charred vegetable side.
20 min
4 servings
Ingredients
Directions
1
Preheat grill to medium-high heat, approximately 400°F.
2
In a large bowl, toss pepper strips and onion wedges with olive oil, salt, and pepper until evenly coated.
3
Place vegetables directly onto the grill grates in a single layer.
4
Grill for 8-10 minutes, turning occasionally, until vegetables are tender and possess a distinct char.
5
Remove from heat and transfer to a serving platter.
6
Garnish with fresh thyme and serve immediately.
Member Reviews
How did it turn out?
5.0(2 reviews)
Rate this recipe
Ben Fischer
Jul 29, 2026Genuinely can't believe how easy this was for how good it tasted.
Nora Aziz
Jul 22, 2026The timing on the steps was spot on. Came out perfect on the first try.
