How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Barbecued Short Ribs of Beef - Tira de Asado?

You need 11 ingredients. The key ingredients include: 4 pound beef short ribs, cut across the ribs into 1 1/2-inch thick slices, Kosher or fine sea salt and freshly ground black pepper, 2 tablespoons red wine vinegar, Tomatillo Salsa, recipe follows, and more.

Is Barbecued Short Ribs of Beef - Tira de Asado suitable as meat & poultry?

Yes, Barbecued Short Ribs of Beef - Tira de Asado falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Barbecued Short Ribs of Beef - Tira de Asado?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Short Ribs of Beef - Tira de Asado Recipe

Name: Barbecued Short Ribs of Beef - Tira de Asado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pound beef short ribs, cut across the ribs into 1 1/2-inch thick slices; Kosher or fine sea salt and freshly ground black pepper; 2 tablespoons red wine vinegar; Tomatillo Salsa, recipe follows; 1 pound fresh tomatillos; 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups); 3 cloves garlic; 1/2 packed cup coarsely chopped cilantro leaves; 1/2 jalapeno (seeds and all if you like heat); 1/2 lime, juiced; Kosher or fine sea salt

Barbecued Short Ribs of Beef - Tira de Asado

Eats Now Editorial Team · 1155 kcal · Meat & Poultry

1
Trim any surface fat from the ribs.
2
Rub all surfaces of the meat generously with salt and pepper.
3
Put the ribs into a large baking dish that fits them all in a single layer.
4
Drizzle the vinegar over the ribs and turn them over so they have vinegar on both sides.
5
Let the ribs marinate, turning them occasionally at room temperature for up to 1 hour or in the refrigerator for up to 4 hours.
6
(This longer marinating time may make the surface of the ribs turns grayish-white in spots.
7
That is fine and the discoloration will disappear when they are grilled.)
8
Heat a gas grill to medium-high or build a strong charcoal fire.
9
Grill the ribs, turning them once, until well browned, even charred here and there, about 6 minutes per side.
10
The ribs should be just a touch rarer than medium-anything less and they will be very chewy.
11
Let them rest 4 to 5 minutes before serving.
12
Tomatillo Salsa:
13
This is a standard Mexican salsa that you find everywhere in Mexico.
14
Tomatillos have a natural acidic and fresh note that gives them a little sparkle.
15
(They keep that sparkle even after they're cooked.)
16
Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
17
Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky.
18
Cut them into quarters and put them into the work bowl of a food processor.
19
Add the onion and garlic and process until smooth.
20
Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
21
Scrape the mixture into a small saucepan.
22
Season lightly with salt and bring to a boil over medium heat.
23
Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes.
24
Cool before using.
25
The sauce can be refrigerated for up to 1 week.
26
If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
27
Ease of preparation: easy

Barbecued Short Ribs of Beef - Tira de Asado

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