Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.
Short ribs · cut across the bone · retinto · approx. 1 kg
Asado Short Ribs (Tira de Asado), Retinto Beef, approx. 1 kg
Tira de asado is short rib (Jacob’s ladder) sawn across the bones into long strips, each with a row of small bone discs. It is the rib cut of the Argentine asado. The pack is approx. 1 kg of retinto beef for €26.90: enough for two, or three in a mixed barbecue.
Asado short ribs (tira de asado), retinto beef
On the label: Tira Asado Retinto
26,90€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Beef short ribs cut across the bones in strips (UK: Jacob’s ladder) |
|---|---|
| On the Spanish label | Tira Asado Retinto |
| Animal | Retinto beef from the province of Cádiz |
| Pack | Approx. 1 kg, bone in, vacuum-packed |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 2 at 400–500 g per person, bone included; 3 alongside other cuts |
How to cook it
- Barbecue over medium embers, not flames, bone side down for most of the cooking; the bones shield the meat.
- Salt with coarse salt. Turn once, when the meat pulls back from the bone ends, and crisp the fat.
- Allow the best part of an hour. No core temperature to chase: short rib is eaten cooked through, fat rendered.
- Oven route: covered, 150–160 °C (300–320 °F), two to three hours, then uncovered under high heat to brown. Serve cut between the bones.
Tira de asado: what buyers ask
How does this differ from British short ribs?
Same part of the animal. British butchers usually cut thick blocks for braising; the asado cut runs across the bones in thinner grilling strips.
Tira de asado or churrasco?
On a Spanish beef label both mean short rib cut across the bone. We sell this retinto pack and a 1 kg tray from yearling beef, which is milder; both are on the short ribs page.
How much for a barbecue?
For bone-in meat the shop reckons 400–500 g per person; as one cut among several, a third of a kilo. There is a quantity calculator (in Spanish) at calculadora-parrilla.
Goes well with
An asado is never one cut: add flank, skirt and criollo sausages, or take the asado box.
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