The most coveted beef cut amongst Argentines, tira de asado, has made a name for itself simply because it is so full of flavor. These short ribs, also commonly known as “flaken-style” ribs, are quite the contrast to how ribs are found in the United States. They cut the rack transversally as opposed to cutting along the bone and keeping it intact. This produces a larger, thin cut of rib meat with bits of bone within. Therefore, the tira de asado can be cooked quickly and very hot, as they like to do in an Argentine asado (Argentine steak dinner), without making the meat tough and chewy. Instead, the beef becomes flavorful and pleasantly crispy. 
This method seems to trump that of the United States which requires an abundant amount of basting only to be followed by a very long and slow cooking time in order to retain its succulence. Another positive to ordering tira de asado at a Buenos Aires parrilla (Buenos Aires steakhouse) is that it remains relatively inexpensive for such a nice cut of Argentine steak.
If you are looking to attempt your own Argentine asado, tira de asado, much like entrana (skirt steak), can be served before the rest of the steaks have finished due to its quick cook time, or you can save it for the main dish. In Buenos Aires, short ribs are given an ample amount of salt before being placed on the parrilla (grill). Once it is on the grates, the tira de asado is left to 10-15 minutes of high-heat charring. If you are cooking it yourself, you will find that these ribs emit an appetizing aroma from the roasting of the bone chunks that provide this cut of beef with all of its flavor. If you require a little more zest to your steak that a simple salt rub cannot fulfill, the addition of the original Argentine chimichurri sauce will provide what you are looking for. Also recommended to complement your tira de asado are some grilled plantain and coconut rice.
Buen provecho!
Steak Buenos Aires 