It is frequently said that if you do not like Asado de Tira, then you must not be Argentinean.  However, meat lovers from Uruguay to Mexico feel pretty much the same way.  Beef Short Ribs (as it is known in North America) is as much a cooking ritual as it is a dish, with the amount of time and effort equal to the pleasure of eating it.

In our opinion, there are 2 critical factors that make Asado de Tira truly spectacular.  The first is diet.  The experts say that the taste difference between grain-fed and grass-fed beef is most notable in the rib meat.  That may be because the ribs have a substantial amount of superficial fat, as well as intramuscular marbling.  And the superficial fat on grass-fed animals is slightly darker in color and richer than the pale white fat of grain-fed animals.

The second important factor is marbling.  The ribs need to have a substantial amount of marbling so that they finish tender and juicy.  When we were cutting this batch of carcasses, we encountered a remarkable amount of marbling, and our butchers said that it would be a shame not to cut them as Asado de Tira.  So that’s what we did.  Just to be clear … these are not for the novice parrillero.  Asado de Tira require patience and care to grill (0r smoke) to perfection.  We can help with suggestions, but you should be prepared to earn the rewards.  12,000 / kg