Tira de Asado is one of Argentina's most beloved cuts of beef - cross-cut short ribs that showcase the perfect balance of meat, fat, and bone that makes Argentine beef famous worldwide.

This cut originated in the traditional Argentine asados (barbecues), where gauchos would butcher and grill cattle on the vast pampas. The distinctive cross-cut style, about 2-3 inches thick, was developed to make the ribs more manageable for grilling while retaining maximum flavor.

To prepare Tira de Asado, the key is simplicity. The meat is seasoned generously with coarse salt about an hour before grilling, allowing it to penetrate the meat. It's then cooked slowly over medium-high heat on a parrilla (grill), taking care to render the fat gradually and achieve a perfect crust while keeping the inside juicy and tender.

While purists prefer just salt, some cooks add black pepper or brush the meat with chimichurri sauce during the final minutes of cooking. Others might add a squeeze of lemon juice just before serving to brighten the rich flavors.

In Argentina, Tira de Asado is typically served hot off the grill as part of an asado feast. It's often accompanied by chimichurri sauce, simple salads, and crusty bread to soak up the flavorful juices. The bones serve as convenient handles, making this a favorite for casual outdoor dining.

While delicious, Tira de Asado is a rich cut of meat that's relatively high in fat content. It's best enjoyed in moderation as part of a balanced diet. Those watching their cholesterol intake might want to trim excess fat before eating. The slow cooking process helps render some fat, but it remains a calorie-dense dish best shared and savored.