Brazilian recipe
Slow-Roasted Beef Ribs (Costela assada)
A classic, slow-roasted beef rib recipe that yields meltingly tender and succulent meat, perfect for a special weekend lunch.
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Ingredients
2 full slabs of beef ribs
6 garlic cloves, crushed
Juice of 1/2 lime
Salt to taste
Beef stock (optional)
6 garlic cloves, crushed
Juice of 1/2 lime
Salt to taste
Beef stock (optional)
Where to find ingredients
You can find fresh bone-in beef ribs at your local neighborhood butcher shop or at the meat counter in Georgetown supermarkets. If you cannot find fresh lime, lemon juice is an acceptable substitute for the marinade.
Preparation method
- Season the rib slabs thoroughly with the crushed garlic, lime juice, and salt.
- Place the seasoned meat into a large roasting pan.
- Cover the roasting pan tightly with heavy-duty aluminum foil.
- Transfer to a preheated oven at medium heat (approximately 180°C) and roast for 3 hours.
- Remove the aluminum foil from the pan.
- Continue roasting for additional time, turning the meat occasionally and basting with beef stock (if using) or the pan drippings until well browned.
- If the pan juices evaporate, add a splash of boiling water to prevent sticking and to keep the drippings moist for a natural gravy.
Observations
Slow-roasted beef ribs are the ultimate comfort food, deeply flavorful and ideal for family gatherings or festive occasions. This method uses whole bone-in beef ribs, roasted until the meat is falling-off-the-bone tender with a beautifully caramelized, savory crust. The preparation, while requiring patience, is remarkably straightforward, relying on simple aromatics that highlight the natural richness of the beef.
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