Asado Banderita — The Soul of the Argentine Grill

The Flanken-cut Short Rib, known in Argentina as Asado de Tira or Banderita, is the backbone of every great asado. Cut thin across the bone, each strip delivers a perfect ratio of rich marbled beef to tender bone — the kind of cut that sizzles, caramelizes, and fills the air with an aroma that brings everyone to the table.

Picture a slow Sunday afternoon, the grill glowing with hardwood embers, these strips laid flat and patient — slowly rendering their fat, developing a deep mahogany crust while staying juicy and flavorful all the way through. This is not just a meal. This is a ritual.

What Makes This Cut Special

• Flanken-style cross-cut — sliced across the bones for maximum surface area, ideal caramelization, and that iconic bone-in presentation
• Exceptional marbling — natural fat distribution keeps every bite moist, rich, and deeply flavorful
• Versatile cooking — built for low-and-slow asado, but equally stunning on a hot grill, broiled, or braised Korean-style
• 3.5 lb pack — generous portion, perfect for a family asado or an intimate dinner for two with leftovers worth fighting over
• Ready to cook — no trimming needed, just season and fire up the grill

How to Cook It

Classic Asado: Season with coarse salt only. Grill bone-side down over medium heat for 20–30 minutes, then flip and finish until a deep crust forms. Let rest 5 minutes before serving.

Korean-inspired: Marinate in soy sauce, sesame oil, garlic, and brown sugar for 4+ hours. Grill over high heat for 3–4 minutes per side for a sticky, caramelized finish.

Braised: Sear hard, then slow-braise in red wine and aromatics for 2.5–3 hours until fall-off-the-bone tender.

However you cook it — Asado Banderita delivers the kind of flavor that makes people ask for the recipe before they've finished their plate.