Brazilian recipe
Slow-Roasted Beef Ribs (Costela assada)
A classic, slow-roasted beef ribs recipe that produces tender, succulent meat that falls right off the bone, ideal for a hearty weekend lunch.
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Ingredients
2 whole racks of beef ribs
6 cloves of garlic, crushed
Juice of 1/2 lemon
Salt to taste
Beef broth (optional)
6 cloves of garlic, crushed
Juice of 1/2 lemon
Salt to taste
Beef broth (optional)
Where to find ingredients
Beef ribs can be sourced from your local butcher or the meat section of supermarkets across Fiji. If you prefer to substitute the beef broth, a high-quality liquid stock or even a little water with drippings works perfectly.
Preparation method
- Season the racks of ribs thoroughly with the crushed garlic, lemon juice, and salt.
- Place the seasoned meat into a roasting tray.
- Cover the tray tightly with heavy-duty foil.
- Place in an oven preheated to medium heat (approximately 180°C) and roast for 3 hours.
- Remove the foil cover.
- Continue to roast, turning the meat occasionally and basting with the beef broth or the pan juices until the ribs are nicely browned.
- If the juices in the pan evaporate, add a splash of boiling water to keep it from sticking and to ensure there is plenty of flavorful sauce.
Observations
Roasted costela is a comforting and deeply flavorful dish, perfect for family gatherings and celebrations. This preparation uses whole racks of beef ribs, roasted low and slow until they reach a melt-in-the-mouth texture with a savory, browned crust. While the process demands patience, it is remarkably straightforward, relying on simple aromatics that highlight the natural, rich quality of the beef.
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