Brazilian recipe
Slow-Roasted Beef Ribs (Costela assada)
A classic, slow-roasted beef rib recipe that yields tender, succulent meat. It is the perfect centerpiece for a special weekend lunch or gathering.
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Ingredients
2 full slabs of beef ribs
6 cloves of garlic, crushed
Juice of 1/2 lemon
Salt to taste
Beef stock (optional)
6 cloves of garlic, crushed
Juice of 1/2 lemon
Salt to taste
Beef stock (optional)
Where to find ingredients
You can source quality beef ribs from local butcher shops (locally referred to as butcheries) in Gaborone or major supermarkets. Look for well-marbled cuts in the meat department. If preferred, liquid beef stock concentrate is widely available in grocery stores as a substitute for homemade stock.
Preparation method
- Season the beef rib slabs thoroughly with the crushed garlic, lemon juice, and salt.
- Place the seasoned meat into a roasting tray.
- Cover the tray tightly with heavy-duty aluminum foil.
- Place in an oven preheated to a moderate temperature (approximately 180°C) and roast for 3 hours.
- Carefully remove the aluminum foil.
- Continue roasting, turning the meat occasionally and basting with the beef stock (if using) or the pan juices, until the ribs are beautifully browned.
- If the pan juices evaporate, add a small splash of boiling water to prevent sticking and to keep the gravy consistent.
Observations
Roasted costela is a hearty and deeply flavorful dish, cherished for family gatherings and celebratory meals. This recipe calls for full cuts of beef ribs, slow-cooked until the meat reaches a melt-in-the-mouth texture with a golden, flavorful crust. While the cooking process requires patience, the preparation is incredibly straightforward, relying on simple seasoning to elevate the natural, rich flavor of the beef.
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