Brazilian recipe
Slow-Roasted Beef Ribs (Costela assada)
A classic, slow-roasted beef rib recipe that results in tender, succulent meat, making it the perfect centerpiece for a special weekend lunch.
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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 butchers or the meat counters at larger supermarkets in Accra or regional trade hubs. Ask for 'beef ribs' specifically. As a substitute for fresh beef stock, high-quality bouillon cubes dissolved in hot water work well.
Preparation method
- Season the rib slabs thoroughly with the crushed garlic, lemon juice, and salt.
- Place the seasoned meat into a large roasting pan.
- Cover the pan tightly with aluminium foil to seal in the moisture.
- Place in a preheated oven at medium temperature (approximately 180°C) and roast for 3 hours.
- Remove the aluminium foil from the pan.
- Continue roasting, turning the meat occasionally and basting with the beef stock (if using) or the pan juices until the ribs are nicely browned.
- If the drippings in the pan dry out, add a small amount of boiling water to prevent sticking and to create a flavorful sauce.
Observations
Roasted Costela is a comforting and deeply flavorful dish, cherished for family gatherings and celebrations. This recipe uses whole beef rib cuts, roasted low and slow until the meat reaches a melt-in-the-mouth texture with a savory, golden crust. While the process requires time, the preparation is incredibly straightforward, focusing on simple seasonings that elevate the natural, robust flavor of the beef.
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