Brazilian recipe
Slow-roasted beef ribs (Costela assada)
A classic recipe for beef ribs, slow-cooked in the oven until meltingly tender and succulent, perfect for a special family meal.
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Ingredients
2 whole racks of beef ribs
6 garlic cloves, crushed
Juice of 1/2 a lemon
Sea salt, to taste
Beef stock (optional)
6 garlic cloves, crushed
Juice of 1/2 a lemon
Sea salt, to taste
Beef stock (optional)
Where to find ingredients
Beef ribs can be ordered from your local butcher; ask for the middle cut or 'Jacob's ladder' for the best results. All other pantry staples are readily available in the fresh produce and grocery aisles of any major supermarket.
Preparation method
- Season the racks of ribs thoroughly with the crushed garlic, lemon juice, and salt.
- Place the seasoned meat into a large roasting tin.
- Cover the roasting tin tightly with a layer of foil.
- Place in an oven preheated to 180°C and roast for 3 hours.
- Remove the foil from the roasting tin.
- Continue to roast, turning the meat occasionally and basting with the beef stock (if using) or the pan juices until a rich, dark crust forms.
- If the juices in the pan evaporate, add a splash of boiling water to prevent sticking and to keep the base moist.
Observations
Slow-roasted beef ribs are the definition of hearty comfort food, making them an ideal centrepiece for family gatherings and celebrations. This method calls for whole racks of beef ribs, roasted low and slow until the meat pulls away from the bone with ease, topped with a deeply browned, flavoursome crust. While the cooking time is significant, the preparation process is remarkably straightforward, relying on simple seasoning to elevate the natural, rich flavour of the beef.
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