Costillar del centro

Costillar del centro

€32,36
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Costillar del centro
  • Costillar del centro
Costillar del centro

Costillar del centro

Flanken short ribs
€32,36 €17,98/kg
Taxes included. Shipping calculated at checkout.

Approx. weight 1,8 kg

Format

Half strip€11,39 Full strip€22,78 Centre rack (3 ribs)€32,36 Whole rack€89,90
  • Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
  • Vacuum-packedMost cuts keep 3-4 weeks in the fridge
  • From Europe (Argentine cut)

The tira de asado is the heart of the Argentine asado: pure meat on the bone, cut across the ribs into strips about 5 cm wide with roughly 7 ribs. Perfectly cut and vacuum-packed so they arrive as good as fresh.

How to cook it: the secret is gentle heat and patience. On the grill, start bone-side down for a good while so the meat cooks evenly and the bone adds flavour; only then flip to brown. Best when it's tender and juicy, never rushed.

Perfect for: the classic weekend barbecue that gathers the whole family around the grill.

Also known as: flanken short ribs.

How to cook this cut

Tira de asado on the grill: timings by thickness Parrilla⏱ Hasta 45 min ▾

Tira de asado is THE cut of the Argentine asado, and cooking it comes down to one thing: how thick it's been cut. A thin 1.5 cm strip is nothing like a wide 4 or 5 cm banderita.

Always bone side first

The bone acts as a heat diffuser and shields the meat. Lay it bone side down and leave it there for most of the cook. The cue to turn it is foolproof: when the meat "weeps" — juices start appearing on the upper face — it's ready to flip.

Timings by thickness

  • Thin strip (1.5–2 cm): medium-high heat (your hand lasts 4–5 seconds), 12–15 minutes bone side down and 6–8 on the other.
  • Wide strip (3–5 cm): gentle heat (6–8 seconds with your hand), 35–45 minutes bone side down and 15–20 on the other. Patience pays: it turns tender with the fat properly rendered.

Details that add up

Coarse salt as it goes on, not before. If the bone has browned and the meat pulls away from it on its own, you got it right. And if some guests want it "more done", serve the end pieces first: they're always a notch beyond the centre.

Tira de asado in the oven: when there are no embers Horno⏱ 1 hora o más ▾

In the oven, tira de asado gives a different result from the grill but just as good: instead of smoke and crust, you get meat that falls off the bone on its own. It's the winter version, or the flat-dweller's version.

Low temperature and time

  • Season with coarse salt and lay the tira in a tin, bone side down.
  • Add half a glass of water or stock to the bottom and cover tightly with foil.
  • 150 °C for 2 hours. That's the time that melts the connective tissue and makes the meat tender; there's no shortcut.
  • Uncover, turn the oven up to full or switch on the grill and give it 10 minutes until the fat is golden and crisp.

How you know it's ready

Pull on a bone with the tongs: if it comes away clean and without resistance, it's done. If it still grips, it needs another 20 or 30 minutes — cover it again and carry on.

The juices left in the tin are worth their weight in gold: reduce them for two minutes and spoon them over. And if there's any left, shred it the next day for a sandwich.

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