In Argentina, Beef Short Ribs are cooked over an open fire for hours, creating a unique flavour and texture. Unlike smoking, which takes longer and results in a different texture, this fire-cooked method locks in juices, forming a caramelized crust. The result is ribs so tender they eat more like a steak, with a smoky depth only fire can provide. This slow, open-fire technique is an art that transforms every bite into a celebration of flavour and the natural magic of fire-coo