Beef short ribs cut across the bone into thin strips, cooked Argentinian-style low and slow over gentle charcoal heat until the fat has rendered and the meat is tender and deeply charred. This method draws out rich, smoky flavours while keeping the texture succulent, a hallmark of the traditional tira de asado. The simplicity of seasoning with just salt and black pepper allows the quality of the beef and the nuances of the fire to take centre stage.

This recipe leans on fundamental BBQ techniques: a two-zone setup to manage heat effectively, slow cooking to break down connective tissue, and proper resting to ensure juiciness. It’s not about fuss, but patience and respect for the ingredients and the fire. Fresh parsley adds a bright, herbal note to balance the richness, and crusty bread is the perfect accompaniment to soak up the delicious juices.

What makes this approach work is its focus on clean, whole-food cooking over fire, reflecting the ethos of Smoke & Soil. It’s everyday BBQ with a countryside sensibility—accessible, grounded, and rewarding. The tira de asado is a reminder that great BBQ doesn’t need to be complicated, just well done.