How Do You Like Your Beef: The Rib

The rib is a primal cut that’s ever present for both the Argentine and American diet. Today were going to drill down into this primal cut and discover why it’s such a staple for the traditional Argentine Asado here in Argentina.

The rib primal cut, as many would imagine, is exactly where you’re going to find your ribs. There are 13 pairs of ribs, however, only ribs six through 12 belong to the rib primal. In the United States, this cut includes parts of the short rib and prime rib. These cuts are favorites for many barbecues, and can be cooked in a variety of ways because of how tender this meat is. One of the most popular in the United States is using dry heat, creating that smokey, barbecue tastes. Along with this, cuts include back ribs, standing rib roast, ribeye steak and ribeye primal. The cuts are tender, and have additional added flavor of being cooked with the bone.

Down here in Argentina, the rib is worshiped as one of the most important primal cuts in the animal. This is because from this primal cut comes two very important cuts for the typical Argentine Asado… the actual cut, asado, as well as tira de asado.

 

Asado and tira de asado are like big brother and little brother for any Argentine barbecue extravaganza. They are big, thick and meaty cuts that are left to soak up heat from hot embers on the parrilla. Asado means rack of ribs, while tira de asado would be the short ribs for cuts in United States.

Just like in the United States, the presentation for these ribs here in Argentina is sacred for any Argentine barbecue. Asado and tira de asado can be purchased as cuts at grocery stores and butchers. They are layed on the parrilla like a carpet and left to cook. On any Argentine grill, this cut is immediately recognizable.

 

Tira de asado and asado are cooked in this way for multiple reasons. By not cutting the ribs individually, the cut maintains juiciness and moisture and cooks together as an entire rack of ribs. As the embers heat this carpet of meat, the bones and bone marrow give the cut that extra taste and flavor.

When making your guest list for your asado party, the cuts tira de asado and asado must be on the VIP list. These cuts of meat are imperative parts of the Argentine culture, not to mention that they are extra tasty!