I thought I'd share as I'm roasting it now for lunch ~ 12 hours. It's also called asado, $6/kg. I purchased 4 strips (3kg) and cut it in half to fit the dish . I also removed a hard skin like layer. Beef short ribs- american style rub with some olive oil to help the rub stick. I also put extra salt, pepper, paprika and garlic powder. Marinated for 24 hours, then placed on top of sliced onions. Wrapped up in foil, one layer long ways and one short ways. Here is why they are packed so closely. I've also got a leg of lamb in there also. 75 degrees, fan forced. The Bosch oven is fairly accurate. I've done the lamb for 12 hours plenty of times, but never beef short ribs this way before. I'll pull it out to test the internal temp in the morning and make some adjustments if necessary. I've got a thermopen, excellent tool. If I had just the lamb, I would set the oven for 90deg, so it the meat breaks down rather just cooked. I'll decide if I will remove the foil in the morning and let it roast uncovered for a couple of hours. Yes, it would be better cooked in a proper BBQ with charcoal, but I don't have a big green egg. I will coat some BBQ sauce on half of it for people who prefer BBQ flavor.