Argentine Rib Steak - we had something very very similar in Buenos Aires

When were in Argentina we noticed their ribs were cut differently...cross wise. They called it tira de asado, which means Argentinean style beef short ribs. When we went to our local butcher and asked for this cross wise cut and he said that's they way they do it. But when we got home, we found that they did not. So made them anyway and the flavor was addicting, but the meat didn't cook right because 1 side of the rib was bone. So now we went back and told them exactly what we wanted and they cut to order.

4 lbs beef short ribs cross cut 3/4 - 1" thick

RUB:
1 1/2 t course salt
1 1/2 t black pepper
1 1/2 t dried oregano
1 1/2 t hot red pepper flakes
3-4 T extra virgin olive oil (Colovita preferred)
3 cloves finely chopped garlic

Place the ribs in baking dish and sprinkle both sides with salt, pepper, oregano and hot pepper flakes. Pat the seasonings onto the meat with your fingers - rub it in. Drizzle both sides with olive oil and sprinkle with garlic. Let  it marinade in the refrigerator, covered for as little at 30 minutes or a long as 2 hours. The longer  the better.

Set your grill to cook on high or about 500.  When you are ready to cook, set them on the hot grate until cooked to taste.
6-8 minutes per side for medium.

This is the cut you want:

This is the normal cut they usually do, the cut you don't want for this recipe.