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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. €21.12 (September 2026); it feeds two, or three with other dishes.
Short ribs (churrasco), retinto yearling beef, 1 kg
On the label: Churrasco Añojo Retinto, 1 Kg
21,12€ VAT incl.
In stock
Add to basketWhat 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 |
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.
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