Asado de Tira | Slow-Grilled Argentine Beef Short Ribs

Light the charcoal and let it burn for 20 minutes, until the flames die down and the coals develop a layer of gray ash. Push the coals to one side of the grill. At grate level, you should be able to hold your hand there for 5–6 seconds; if you cannot, the coals are too close.

Rub coarse salt over both sides of the rib strips and shake off the excess. Let the meat come close to room temperature before putting it on the grill; do not grill it straight from the refrigerator.

Arrange the strips bone-side down beside the coals, not directly over them, and grill for 35 minutes. The bones distribute the heat evenly; during this time, the top of the meat should turn pink and release juices.

Turn the strips and grill the meaty side for 20–25 minutes, until a browned crust forms. A thermometer inserted into the thickest part should read 68–72°C / 154–162°F; the meat should have loosened from the bones and pull apart with a fork.

Finely chop the parsley and garlic. Soak the thyme and red pepper flakes in lukewarm water for 5 minutes. Mix everything with the vinegar, olive oil, and salt; the sauce should be pourable, not paste-like.

Separate the rested ribs between the bones and serve them on a board with the chimichurri in a bowl on the side. Grilled vegetables and bread make good accompaniments.