Barbecued Short Ribs of Beef - Tira de Asado

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If the red vinegar is too assertive,try rice wine vinegar.Learned it's milder...Yet,judge for Selves First,ok?

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I started the recipe and was called away for a couple of hours, so I placed the dish in refrigerator until I could return. It marinated several hours. This is a recipe that I will treasure for future use. My family loved it.

Thank you, Daisy!

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Pat M.
Goldsboro, NC
07-19-09
The very first time I saw Viva Daisy was just last wk. a brand new show for the foodnetwork. I saw this recipe n looks so easy. I cook it last Friday 7-17-09 n it was great. I also had Sunny Anderson's Steak Fajitas With Chimichurri And Drunken Peppers both of them together was delicious. Instead of using the tomatillo I roasted some ripe tamatoes and jalapeno from my garden follow the rest of the ingredients and blend. It turned out perfectly good. Will make it again N again. T.Y. Viva Daisy

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I did everything the way she said and loved the flavor...but very chewy.

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I saw Daisy prepare this on TV this morning and it looked delicious. Be sure you buy the correct cut of short ribs- the long thin ones (called 'flanken' here NOT the short fat ones like I did. I had to cut them off the bone, trim fat, then butterfly and pound to get into shape to cook fast on grill. Still, taste was great and not tough. Most short rib recipes call for many hours of marinating following by many hours of braising. This was full of flavor and tender. Will definitely try again will correct cut. Tomatillo sauce was worth making, too.

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very good flavor and easy to prepare.