Asado de tira

Argentina · Latin America

Short description: This cut exposes bands of rib bone across the meat, making it ideal for fast grilling over hot embers.
Ingredients: Cross-cut beef short ribs seasoned with salt and grilled over embers, often served with chimichurri.
Cultural note: The social ritual matters as much as the meat: ribs come from the grill in rounds, shared while the fire keeps working.
Common misconception: It is not barbecue sauce ribs; the usual seasoning is simple salt and smoke from the grill.

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