Banderitas Thin-Cut Beef Short Ribs for Argentinian-Style Grilling
Banderitas are thin-cut beef short ribs, butchered flanken (across the bone, leaving small cross-sections of rib visible) to around 1 inch (2.5 cm) thick, making them ideal for fast grilling directly over flame. Rich and beefy, they’re best served with chimichurri.

Prepared from the short rib plate, one of the most versatile areas of the beef carcass, Banderitas are a cut synonymous with Argentinian asado. Their name translates as ‘little flags’, and while there are regional variations, they are also known as Tira de Asado. That cut is usually thicker (akin to our Jacob’s Ladder Beef Ribs) and cooked bone-down at a lower temperature for longer.

Grilled over moderate heat, Banderitas allow the fat to slowly render and crisp while keeping the meat medium rare. Our Korean-Style BBQ Beef Short Ribs are similar in cut but intended for a quick sear over intense heat.

For those wary of chewiness, understandable since short rib cuts are often slow-cooked until falling from the bone, think again. A medium-rare Banderita is a thing of joy, especially with classic chimichurri spooned generously over, its acidity cutting through the fat with herbal brightness and a touch of heat.