Grill & BBQ
Asado de Tira
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Cross-cut beef ribs for the parrilla: cook slowly first, then brown over the coals. Thickness and cutting determine how much time the meat needs.
Timing
- Preparation: 25 min.
- Cool rest time before grilling: 30 minutes.
- Cooking time: 180 minutes
- Minimum core temperature: 63 °C; then rest for at least 3 minutes.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 550 kcal
- Protein
- ≈ 45.4 g
- Carbohydrates
- ≈ 0.3 g
- Fat
- ≈ 41 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 435–665 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.5 kg cross-cut beef ribs · ≈ 975 g · Edible amount without bones or shells
Rind Brustkern/Mittelbrust, roh (U255100)
Starting amount × assumed fraction (calculation scenario): 1500 g × 65% = 975 g
Varied quantity range: 750–1200 g - 1 tsp black pepper · ≈ 2.5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - 2 tbsp oil · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000)
Not included in the base calculation
- 18g coarse salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.5 kg cross-cut beef ribs
- 18g coarse salt
- 1 tsp black pepper
- 2 tbsp oil
Instructions
- Pat the ribs dry and salt them; leave to rest in the refrigerator for 30 minutes.
- Prepare parrilla for moderate embers and an area without direct embers.
- Cook the ribs slowly over indirect heat first; turn repeatedly and brown the meat over the embers only at the end.
- Season with pepper; For collagen-rich pieces, continue cooking until the meat is tender.
Tips
- Equipment: Parrilla
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Traditional cut with bone; Thickness and collagen greatly affect cooking time.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
