Jerome D.
TVWBB All-Star
I've never been to Argentina, so I make no claims of culinary authenticity in this post. This was my attempt at Argentinian style short ribs, otherwise known as Tira De Asado. I've always been a big fan of cross-cut beef short ribs with their high level of marbling and slight chewiness (my favorite part is picking up the rib by hand and gnawing on the tasty intercostal meat between the bone segments). If you've never tried them before, I encourage you to do so...you won't regret it 
. Thanks for checking out the photos, hope everyone has a great week!
Started off with some flanken-cut ribs that the butcher was kind enough to custom cut for me. Seasoned them with some Argentinian style rub, which almost tastes like a dehydrated chimichurri sauce.
The obligatory action shots, of course! The ribs were reverse seared over lump charcoal, cooked to about a medium level of doneness. Lots o' flareups due to all the dripping fat, so I had to be constantly moving the ribs on and off the fire to avoid burning them.
Finally some plated shots of the ribs after they came off the grill, and served with saffron rice and garlic black beans.
. Thanks for checking out the photos, hope everyone has a great week! Started off with some flanken-cut ribs that the butcher was kind enough to custom cut for me. Seasoned them with some Argentinian style rub, which almost tastes like a dehydrated chimichurri sauce.
The obligatory action shots, of course! The ribs were reverse seared over lump charcoal, cooked to about a medium level of doneness. Lots o' flareups due to all the dripping fat, so I had to be constantly moving the ribs on and off the fire to avoid burning them.
Finally some plated shots of the ribs after they came off the grill, and served with saffron rice and garlic black beans.
