PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December 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 · retinto yearling beef · 1 kg tray

Short Ribs (Churrasco), Retinto Yearling Beef, 1 kg Tray

On a Spanish beef label, churrasco means short ribs (Jacob’s ladder) cut across the bones in strips, the cut Argentines call tira de asado. This tray holds approx. 1 kg from retinto añojo, yearling beef of 12–24 months: mild and pale red. €24.90; it feeds two, or three with other dishes.

Raw retinto yearling churrasco, thin cross-cut rib strips laid side by side, on white
Short ribs (churrasco), retinto yearling beef, 1 kg

Short ribs (churrasco), retinto yearling beef, 1 kg

On the label: Churrasco Añojo Retinto, 1 Kg

24,90€ VAT incl. (€24.90/kg)

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What you get

Cut Beef short ribs, cut across the bones in strips
On the Spanish label Churrasco Añojo Retinto, 1 Kg
Animal Retinto yearling beef (añojo, 12–24 months)
Pack One tray of 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 as one dish among several
Grilled churrasco beef sliced on a wooden board, charred crust and rosy centre

How to cook it

  • Rib meat wants slow cooking. Brown the strips in a heavy casserole, add onion, garlic and wine or stock to come halfway up, cover, and cook for two and a half to three hours at 150–160 °C (300–320 °F).
  • They are done when the meat slips off the bone discs. No thermometer needed.
  • Sticky ribs: braise as above, brush with barbecue sauce and finish for ten minutes on the grill or at about 200 °C (390 °F).
  • Grilling from raw works only over moderate embers, bone side down most of the time. Yearling beef is lean, and fierce heat toughens it.

Churrasco: clearing up the name

Is churrasco not a Brazilian barbecue?

In Brazil the word covers the whole barbecue. On a Spanish beef label it is this cut: rib strips sawn across the bone. Our short ribs page lists the counter names.

You sell two rib packs. Which is this?

The yearling one, milder and paler. The other, labelled tira de asado, is retinto beef; its card is below.

Is añojo veal?

No. It is yearling beef, which most Spanish shops loosely call ternera: pinker and milder than the mature cow behind a chuletón.

Goes well with

More for slow cooking, the grill version of the same rib cut, and sausages for the fire.