Tira de Asado: BBQ Beef Ribs
Complexity: easily
Servings: 8
Tira de Asado is a traditional Argentine roast cut from the back of the beef. This meat is typically found in small cuts on short ribs. The beef is first marinated in red wine vinegar for several hours, which is enough to tenderize and enhance the flavor. It is then grilled, resulting in a delicious and juicy dish. A wonderful accompaniment is the spicy and tart tomatillo salsa, or salsa verde. This traditional Mexican salsa is served throughout Mexico. Tomatillos have a naturally refreshing acidity that adds a vibrant flavor. This brightness persists even after cooking. Tomatillo salsa pairs beautifully with the flavors of grilled meats, but it also pairs well with other grilled or pan-fried dishes. In addition to tomatillos, it includes hot jalapeño peppers, fresh cilantro, onions, garlic, and lime juice. The salsa can be made in advance and stored in the refrigerator for up to a week.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Ribs
- 1.8 kg beef short ribs with meat, cut crosswise into 3 cm thick pieces.
- 2 tablespoons red wine vinegar
Physalis salsa
- 450 g fresh physalis
- 1 large Spanish onion (about 340 g), cut into large pieces (about 3 cups)
- 3 cloves of garlic
- 0.5 cup coarsely chopped cilantro leaves
- Half a jalapeño (with seeds if you like it spicy)
- Juice of half a lime
We recommend
Cooking the dish according to the recipe:
- Trim all surface fat from the ribs. Season generously with salt and black pepper. Place the ribs in a large baking dish, making sure they are in a single layer. Drizzle with vinegar and turn to coat both sides.
- Marinate, turning occasionally, at room temperature for up to 1 hour or in the refrigerator for up to 4 hours. If marinating longer, the surface of the meat may develop grayish-white spots. Don't worry, these spots will disappear during frying.
- Heat a gas grill to medium-high heat or a charcoal grill to high heat.
- Grill the ribs, turning once, until well browned and evenly marked with grill marks, about 6 minutes per side. The meat on the ribs should be slightly rarer than medium rare, otherwise it will become tough..
- Let the ribs rest for 4-5 minutes before serving. Serve with tomatillo salsa.
Physalis salsa
Peel the tomatillos and rinse under cold water until the sticky residue is gone. Cut into quarters and place in a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeño, and lime juice and process until the jalapeño is finely chopped.
Place the mixture in a small saucepan. Season lightly with salt and bring to a simmer over medium heat. Cook, stirring occasionally, until most of the liquid has evaporated and the salsa resembles a relish with small chunks, about 15 minutes. Cool before serving. The sauce can be refrigerated for up to 1 week. You can add a little salt and/or lime juice to the chilled salsa before serving.
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