Asado de Tira a la Parrilla (Grill Version of Asado de Tira al Horno)

2/5

20 minutes

2.5 Hours

4-6

Preparation tips, look for flanken-style short ribs, dry ribs with paper towels before seasoning to help the rub  sticks and promote better browning. Mix garlic, smoked paprika, oregano, salt, pepper, olive oil, and vinegar ahead of time to flavor to meld. Let the ribs sit with rub for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavor. Take ribs out of the fridge 30 minutes before grilling for even cooking.

INGREDIENTS

4 lb. asado de tira beef cut (Argentinian style Short Ribs)
4 cloves garlic, minced
1 tbsp smoked paprika & dried oregano
1 tbsp coarse salt
1 tsp black pepper
2 tbsp olive oil
2 tbsp red wine vinegar or lemon juice
Optional: 1/2 tsp chili flakes or 1 sprig fresh rosemary 

PREPARATION

1. Make the marinade rub: Mix together: Garlic, Paprika, Oregano, Salt, Pepper, Olive oil, Vinegar (and chili flakes/rosemary if using).
2. Rub the ribs: Pat the ribs dry. Coat all over with the marinade rub. Let sit for 30-60 minutes at room temperature (or up to overnight in the fridge).
3. Grill low and slow: Place ribs bone-side down on the cool side of the grill. Close the lid and cook indirectly for 1.5 to 2 hours, turning once halfway through. Maintain a steady, medium-low heat.
4. Crisp at the end: Move ribs to the hot side of the grill. Grill for 5-10 minutes, flipping to crisp up both sides. Watch for flare-ups due to fat drippings.