Banderita Thin-cut short ribs

Name: Banderita
Brand: Talho Argentino
SKU: 100033
Price: 12.34 EUR
Availability: InStock

€12,34 €24,68/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 500 g

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Europe (Argentine cut)

The banderita is the ideal cut when you want a bone-in barbecue but you're short on time: it's a thinner cut of short rib that cooks faster without losing that rib flavour everyone loves. Perfectly cut, excellent quality and plenty of meat.

How to cook it: on the grill, medium heat, bone-side down first. Because it's thinner it cooks much faster than regular short ribs, so keep an eye on it to get it golden outside and juicy inside. Flip, brown the other side and it's ready.

Perfect for: a quick midweek barbecue, or when there are just a few of you and you want short ribs without the long wait.

Also known as: thin-cut short ribs.

How to cook this cut

Grilled banderita: the cut you eat with your hands Grill⏱ Up to 30 min ▾

Banderita is tira de asado cut very thin along the bones. Because of its shape it cooks fast, turns crisp and makes an ideal starter while the rest of the asado is still on the grill — it's served and eaten almost with your hands.

How to cook it

Medium-high heat: your hand at grill height lasts 4 or 5 seconds.
Coarse salt and onto the grill bone side down: 8 to 10 minutes, until the edge looks golden.
Turn it and give it another 6 to 8 minutes. Because it's thin, you're not after a juicy centre here: the point is to get it properly golden and crisp, with the fat rendered.

The usual mistake

Cooking it low and slow as if it were a wide strip: it dries out without browning. Banderita wants some fire. And don't wander off — thin as it is and over high heat, there are about two minutes between golden and burnt.