How To Grill Argentinian-style Cross-cut Short-ribs

[@GOMATOS]

This is such good production, very surprised you don't have more subscribers. Love the guide to cooking short ribs, my inlaws are Argentinian and want to learn to replicate the good food!

[@axelprovisions]

Help by sharing our videos! We would APPRECIATE that

[@fredyloco22]

when you grill short ribs, always the bone side down first, thats how we do it, good video by the way .!!!!

[@tonygonzalez2224]

Great job, looks delicious!🤠

[@axelprovisions]

Thank you 😋

[@JimC-ik6pu]

We’re did you get your apron from

[@argent2345]

perfecto!! con un poco de sangre.

[@miriamriley2855]

Me encanto como lo haces.. pero podria hacerse en un horno? Usaria bake or grill? que temperatura? cuanto tiempo? Gracias Axel!

[@axelprovisions]

Si podrias..pero no hace falta. Yo los ago asi con la parilla. Temperatura 130F o 54.5C. Con vueltas se hace en 15 minutos, y dejas descansar 5 min.

[@AhaliaQui]

Would this be done in the Oven or stove top? if so how?

[@axelprovisions]

@@AhaliaQui Thanks for the question. The best way would be to grill it. If that is not possible, you can bake it in the oven for 20 minutes at 270F, then blast it on a cast iron skillet on a stove top. You can also skip the bake method and throw it directly on a cast iron skillet. I would start with the bone-side down against the pan.

[@AhaliaQui]

@@axelprovisions thank you Axel, I tried it grilled and on stovetop cast iron pan. It’s was delicious both ways. Thanks again for posting

[@criso08]

Exactly what I was looking for. Magic

[@franciscocosentino4228]

Nice! looks very original. Not very different to what we are used to eat here. In Argentina we usually start grilling by the side of the bone though, and just finish it off on the other side when it’s almost done. When the cut of the rib is too thin and it can’t “stand” on the grill by the bone side we call it “asado banderita” because it looks like a little flag.

[@axelprovisions]

I do the same! Sometimes I switch it up though.

[@CarlosOmarMaidana]

Also that meat is not well done. In Argentina if you see red then it’s not ready. Adding water with salt during the cooking process will keep from drying. Unfortunately many people don’t know how to cook a juice well done tasty meat.

[@ljn7123]

hi ，alex，the rib is so good。 and how long you grill it ?6mins?

[@axelprovisions]

Probably 15 minutes total. Depends on heat.

[@1987barbar]

Bone down first 20-25min , 10-15min on each side after👌🏽. You really want to heat those bones till the point where the hot bones themselves actually start cooking the meat around them

[@sergioloro]

Perfecto asado argentino :) lo del hueso es pa' la gilada, si la carne es buena y se saca en el tiempo justo no falla.

[@posford]

These are at list 4 hrs from being ready .

[@axelprovisions]

You should “at list” check your spelling…and then recognize there are more ways to cook short ribs than whatever you’re use too :)

[@posford]

@axelprovisions spelling has nothing to do with cooking. And I'm better I'm you language than you in mine so. . .

[@fernanalbornoz9968]

1- Cuando se pone el asado a la parrilla se lo pone primero del lado del hueso porque eso le da sabor a la carne 2- La parrilla está muy alta del carbón y no llega bien el calor a la carne 3- Deja más tiempo la carne que la sacaste muy cruda

[@axelprovisions]

Gracias Fernan, pero asi se hace el asado. Tu tambien puedes hacerlo como se te guste. Saludos.

[@Flantomas]

@@axelprovisions El asado argentino no tiene sangre, es como hervir pescado y decirle sushi estilo japones.

[@sergioloro]

@@Flantomas depende del gusto amigo, algunos lo comemos asi, quizas los menos.

[@zeevbenami738]

sorry that's not how it is done and never served red

[@139Guillermo]

I am sorry but that is not how to cook Argentinian style short ribs. Any Argentinian would tell you that first you put them in the grill with the bone side down and then you turn them and grill them with the bone side up. No Argentinian would ever grill short ribs the way you did.

[@axelprovisions]

I’m Argentinian and I grilled them like that (I've also done it bone-side down, though the flavor won't really change on which side you put down first--it's mainly for stylistic purposes) sooo….show me your Asado credentials and maybe I’ll change up my style ;)