Brazilian recipe
Slow-Roasted Beef Ribs (Costela assada)
A classic, slow-roasted beef rib recipe that yields incredibly tender, succulent meat with a rich, golden crust—perfect for a hearty weekend roast.
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Ingredients
2 whole racks of beef ribs
6 cloves garlic, minced
Juice of 1/2 lemon
Salt to taste
Beef stock (optional)
6 cloves garlic, minced
Juice of 1/2 lemon
Salt to taste
Beef stock (optional)
Where to find ingredients
You can source quality beef ribs from your local butcher or the meat section of major supermarkets like Coles or Woolworths. If beef ribs are unavailable, brisket or chuck roast can be used as alternatives, though cooking times may vary.
Preparation method
- Rub the ribs thoroughly with the minced garlic, lemon juice, and salt.
- Place the seasoned ribs into a roasting tray.
- Cover the tray tightly with aluminium foil to seal in the moisture.
- Place in an oven preheated to 180°C and slow-roast for 3 hours.
- Remove the foil from the roasting tray.
- Continue roasting until well-browned, turning the meat occasionally and basting with the beef stock (if using) or the pan juices.
- If the pan juices dry out, add a splash of boiling water to prevent sticking and to deglaze the tray for a better sauce.
Observations
Slow-roasted beef ribs are the ultimate comfort food, making them an ideal centrepiece for family gatherings or special Sunday lunches. This preparation uses whole racks of beef ribs, oven-roasted low and slow until the meat is falling-off-the-bone tender. While this dish requires patience, the method is refreshingly simple, relying on straightforward aromatics to highlight the deep, natural flavour of the beef.
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