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Beef Short Ribs
- Ryan Green
- Apr 27
- 2 min read
Updated: May 17
Cooked over fire for 4 hours—tender, smoky, and steak-like perfection.
Our Beef Short Ribs, cooked over an open fire for 4 hours in authentic Argentina style, deliver a flavour experience like no other. Unlike the long, slow process of smoking, which infuses the meat with a different Smokey notes and a fall apart texture, this fire-cooked method creates a rich, tender result that eats more like a steak. The high heat of the open flame locks in the juices, while the slow cook over the fire enhances the natural smoky aroma, creating a caramelized crust and a melt-in-your-mouth interior. This technique celebrates the art of fire, delivering a robust, smoky flavour with a unique steak-like texture.
Beef Short Ribs
Ingredients:
2Kg Beef Short ribs (Ensure there is a fat cap and the membrane is left on)
Sea salt
Cracked black pepper
Method:
Set Up your grill for a slow cook, you want embers to be at a 6-8sec hand temperature from the grill grate. You will need to replenish the embers during the cook so ensure you have logs or charcoal burning at the side or in the ember maker. (Check out our guide for setup and grill temps)
Lift the meat out of the fridge at least 2 hours before grilling, make sure the fat cap and membrane are on, this protects the ribs over live fire.
Season all the meat sides with slat and pepper and leave to stand for 30 minutes.
Once the grill and meat is ready place the meat on the grill grates rib side down. Cook for 2-3 hours managing the embers and heat for an even cook.
Once the membrane is crisp, the meat has pulled back from the bone around 2 inches and the fat on top is melting and pooling, flip it over.
Leave over the grill for another 1 hour until the fat has rendered and got a nice even colour. Probe temp wants to be around 92-95c.
Once ready, remove from the grill and allow to rest for 20 minutes.
Carve, serve and enjoy with a range of delicious sides and some chimichurri sauce!
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