One of the most typical Argentinian cuts to put on your barbecue (Parilla) are Short Ribs, a string of saw-cut bones with meat and plenty of fat in between. Generally you’ll get them as long strips that can easily measure up to 70 cm (27 inches).
Good costillas have fat/meat balance of about 35/65 percent which makes this one of the few cuts you should cook until they are well-done or even passed that.
The ones I found here in Holland were Irish and lacked fat. But
Preparation is simple:
- Rub a little bit of sunflower oil on the costillas.
- Generously apply coarse grain sea salt.
- Put them with the boney side on the parrilla at around 150°C of 302°F for about 45 minutes.
It’s fine if the bones end up charred. The important part is that the heat passed through and the fat got to melt.
- Now expose the meaty sides to the heat for about 5 minutes on each side.
- Cut the meat in between the bones into chunks and dig in!