The AtlasTira de Asado (Flanken Short Ribs)
high fat between rib layers · rich · collagen-rich · unctuous
About this cut
Tira de Asado is the quintessential cut of the Argentine barbecue, characterized by a thin, cross-cut strip of the beef plate featuring several bone sections. This cut offers a spectacular interplay of meat, fat, and bone, resulting in an unctuous mouthfeel and an incredibly deep beef flavor. The high collagen content and rich marbling between the rib layers transform during cooking into a buttery, savory delicacy that represents the soul of South American grilling culture.
Taste-DNA
These are flanken-style short ribs, cross-cut from the beef plate (short plate) across the 6th to 8th ribs. This location combines the hard-working intercostal muscles with dense connective tissue and significant fat deposits, necessitating careful heat management to render the texture.
Preparation
Cooking Guide
For the authentic asado experience, grill these strips over low, steady embers starting bone-side down to conduct heat into the core and begin the rendering process. Aim for a medium to medium-well finish to ensure the intramuskular fat and collagen have fully liquefied, resulting in a tender yet resilient bite. Avoid high flames that char the exterior before the fat renders; a slow, patient approach yields the best Maillard-driven crust. Always allow the meat to rest for five minutes to let the juices redistribute among the fibers.
Core Temperatures
Portions per Person
As the traditional opening act of a multi-course asado, serve this with a vibrant Chimichurri and a glass of high-altitude Malbec or a structured Tannat to cut through the rich fat.