Costillas (Grilled Beef Short Ribs)
Total 20 mins, includes cooling time
Active 15 mins
Makes 3 to 6 servings
Argentinian culture is no doubt synonymous with beef, and the asado, or barbecue, is practically the national pastime. The festivities begin with empanadas while the wood fire is prepared. Once the coals are hot, faster cooking meats like chorizo and morcilla (blood sausage) are first on the grill and sooner in people’s mouths. Then come costillas (short ribs), sweetbreads, tripe, and tri tip steak. Mirta likes to serve a salad of lettuce, cherry tomatoes, and rings of white onion dressed with balsamic vinegar and olive oil alongside.
TIP: Mirta buys her ribs at an Argentinian butcher and doesn’t have to ask for 3-bone ribs because that’s just how costillas come. This cut of meat is best for grilling and uses the 6th, 7th, and 8th rib bones, next to what her butcher calls the prime rib, closer to the back, not the belly. (The 4-bone ribs are much fattier, longer, and are better for braising.)
Sal parrillera (similar to kosher salt) is a medium-grain salt used almost exclusively to salt steak and other meats for grilling. Mirta likes Dos Anclas brand in the blue bottle.
a large 2-burner ridged cast-iron grill pan