15-Min Asado de Tira — Grilled Beef Ribs
Thin-cut beef short ribs kissed with salt, pepper, and garlic, then seared hard over high heat until the edges char and the inside stays pink. Classic Argentine parrilla done in a cast-iron skillet.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb asado de tira (beef short ribs, cut thin crosswise)
- 4 cloves garlic cloves, minced
- ¼ cup fresh parsley, chopped
- 1 whole lemon or lime
- 1.5 tsp coarse salt
- 1 tsp black pepper
Instructions
- 1
Heat a 12-inch cast-iron skillet over high heat until it's smoking hot, about 2 minutes.
- 2
Pat the beef ribs dry. Season both sides generously with salt and black pepper.
- 3
Add a thin drizzle of oil to the skillet, then lay ribs in a single layer without crowding. Sear 2–3 minutes per side without moving until edges are deeply charred.
- 4
Transfer ribs to a plate. Quickly toss the minced garlic into the hot skillet, stirring for 30 seconds until fragrant.
- 5
Scatter the ribs back on top. Drizzle with any pan juices. Garnish with fresh parsley and a squeeze of lemon.
- 6
Serve immediately while the surface is still crackling.
Tools you’ll need
- 12-inch cast-iron skillet
- tongs
- cutting board
- sharp knife
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