You’re likely familiar with our new Short Rib preparation, many of you know it as Korean-style. But you may not know that this is a popular method of cooking short ribs in Argentina, known as Tira de Asado. What that means is that we start with short ribs that are sliced thin and we don’t braise them.
If you had a checklists of tastes this dish hits, you’d be checking off a lot of boxes. Savory, salty, sweet, acidic, spicy. It’s all there, resulting in a plate so perfectly balanced.
Compared to the braised short ribs you see on every menu ever made everywhere, this perfect dish may seem ‘chewy’ or ‘fatty.’ That’s because they are. We, as diners, have made the bold move beyond the filet and the chicken breast, so it seems regressive to spend hours braising meats to make them more filet or breast-like.
Our Captain, John Manion, has a few choice words on this subject near and dear to him: meat. “Most of a cow is fatty and chewy, so if you’re looking for something different, you’re missing the [expletive] point.”
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