Tira de Asado (Korean-Style Beef Short Ribs)

Tira de Asado (Korean-Style Beef Short Ribs)

Tira de Asado, also known as Korean-style beef short ribs, are sliced thin across the bone and marinated overnight before being grilled hot and fast. This recipe is quick to cook, packed with flavour, and delivers perfectly tender, juicy ribs with a smoky char.

Tira de Asado comes from beef short ribs that are sliced across the bone into thin strips rather than the larger English-style cut. The thinner cut means they cook quickly over high heat, but because short ribs are a tougher cut, a good marinade is essential to tenderise the meat.

When buying ribs, look for even marbling and a consistent thickness across the slices. For this recipe, I used a 1.4kg (3lb) rack of ribs.

Preparation:
Start by making the marinade. It’s a mix of soy sauce, honey, Asian pear, mirin, onion, garlic, ginger, and sesame oil. The pear helps tenderise the beef, while the combination of salty, sweet, and savoury ingredients builds that signature Korean BBQ flavour.
Once blended, pour the marinade over the ribs in a container, making sure they’re well coated. Cover and refrigerate overnight to allow the flavours to soak in. Don’t skip this step — it’s what makes the meat tender and packed with flavour.

The Cook:
Set up your BBQ for direct grilling with lump charcoal. Aim for a cooking temperature of at least 300°C (572°F). Allow the grill to preheat for about 5 minutes, then spray the grates with oil to prevent sticking.
Place the marinated ribs directly over the coals. Expect a little smoke from the marinade — that’s normal and adds flavour. Grill for around 8–10 minutes total, flipping every couple of minutes to develop a nice char on both sides.
While the ribs cook, slice the green parts of the spring onions you set aside earlier. Cut them diagonally — it doesn’t change the flavour, but it looks much nicer when garnished.

The Payoff:
Once the ribs are browned and caramelised from the marinade, take them off the grill. Garnish with the sliced spring onions and serve immediately. These ribs are best eaten hot, straight off the BBQ.

Equipment Needed:
•    Weber GA - Charcoal BBQ (kettle, portable BBQ or similar)
•    Lump charcoal
•    Chimney starter
•    Tongs
•    Instant-read thermometer
•    Blender

Ingredients:
•    1.4kg (3lb) beef short ribs, sliced across the bone (Tira de Asado)
•    ½ cup (120ml) soy sauce
•    ⅓ cup (80ml) honey
•    1 Asian pear (or regular pear), roughly chopped
•    ¼ cup (60ml) mirin
•    ¼ cup (50g) brown sugar
•    1 small onion, roughly chopped
•    1 small piece ginger, roughly chopped
•    8–10 spring onions, whites for marinade, greens reserved for garnish
•    6 garlic cloves, roughly chopped
•    1 tsp kosher salt
•    ½ tsp black pepper
•    2 tbsp sesame oil
•    1 cup (240ml) water

Recipe Steps:
1    Place all marinade ingredients into a blender or food processor. Blend until just combined (don’t puree).
2    Put the ribs in a large container and pour the marinade over them. Mix well to coat.
3    Cover and refrigerate overnight.
4    Prepare your BBQ for direct grilling at 300°C (572°F) or hotter.
5    Once hot, spray the grill grates with oil.
6    Place the ribs directly over the coals. Grill for 8–10 minutes, flipping every 2 minutes until charred and cooked through.
7    While the ribs cook, slice the green spring onion tops diagonally.
8    Remove ribs from the grill, garnish with spring onions, and serve hot.

Recipe Info:
•    Prep Time: 20 minutes (plus overnight marinade)
•    Cook Time: 8–10 minutes
•    Serves: 4–6 people
•    Effort: Easy
•    Course: Main
•    Cuisine: Korean / Australian
•    Hydration: 1 beer (optional… but recommended)

Tips & Variations:
•    Fruit swap: If you can’t find an Asian pear, use a regular pear or even an apple. The natural enzymes help tenderise the beef.
•    Add spice: For a kick of heat, add a teaspoon of Korean chilli flakes (gochugaru) or a splash of hot sauce to the marinade.
•    Charcoal choice: Lump charcoal burns hotter and faster, but briquettes will work too if you want steadier heat.
•    Serving ideas: Pair these ribs with steamed rice, kimchi, or grilled vegetables to make it a complete Korean BBQ meal.
•    Make ahead: You can marinate the ribs for up to 24 hours in advance. The longer the marinade, the deeper the flavour.

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