Argentine grilled beef short ribs (Asado de tira)

1. Take the short ribs (asado de tira: ribs sawn across the bone into 4-5 cm wide strips) out of the fridge an hour before cooking so they come to room temperature, and pat them dry with kitchen paper.

2. Light a fire of charcoal or hardwood and wait until the flames die down and the embers are covered with a thin layer of white ash; arrange the grill so that one side is hotter and the other gentler.

3. Heat the grate and rub it with a piece of fat or oiled paper; just before the meat goes on, sprinkle it with half of the coarse sea salt – on the Argentine parrilla meat is seasoned with salt only, the embers do the rest.

4. Lay the strips bone side down on the gentler side and cook slowly for 25-30 minutes, until the fat around the bones turns translucent and the edges of the meat start to brown.

5. Turn them, sprinkle with the rest of the salt and cook the meat side over the hotter part for another 10-15 minutes, until crusty outside and juicy inside.

6. Rest on a board for 5 minutes, cut into pieces between the bones and serve with chimichurri, salsa criolla and a fresh salad.

Tip: If you only have a gas grill, close the lid and use a small smoker box with hardwood chips to get closer to the aroma of embers.