Asado de Tira Cross-Cut Short Ribs

Asado de tira is a strip of short ribs sawed across the bones, and it is the backbone of the Argentine Sunday asado. Latin butchers around Doral stock it by the tray, often labeled flanken. Because it is thin, it cooks in minutes and needs no marinade, only coarse salt about 10 minutes before it hits the grill. Start bone-side down so the bones heat up and carry that heat into the meat. Serve with a simple ensalada mixta, and go ahead and gnaw the bones.