Brazilian recipe
Pressure-Cooked Beef Ribs (Costela na panela de pressão)
Master the art of making tender, flavor-packed beef ribs using a pressure cooker, a classic Brazilian technique that yields melt-in-the-mouth results in record time.
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Ingredients
1 kg semi-lean beef ribs
1 cube beef bouillon
1 cube beef bouillon
Where to find ingredients
You can find fresh, high-quality bone-in beef ribs at your local butcher (butcher shop) or the meat counter of large supermarkets. Beef bouillon cubes are readily available in the spice or soup aisles of any local provision store or grocery market.
Preparation method
- Prepare the pressure cooker
- Place the beef ribs and the beef bouillon cube into the pressure cooker
- Turn on the heat and wait until it starts to simmer
- Begin the pressure cooking process
- Once the cooker reaches pressure and begins to hiss, cook for 10 minutes
- There is no need to release the pressure manually at this stage
- Incorporate the stock
- Carefully open the cooker, then stir well to ensure the stock coats the meat thoroughly
- Proceed with the final cooking stage
- Seal the pressure cooker once more and bring it back to a boil
- Once pressure is reached again, simmer for an additional 20 minutes over low heat
- Finish and serve the dish
- Carefully open the lid and check if the meat is tender and falling off the bone
- Serve the beef ribs hot
- Note: It may look as though the bottom is slightly scorched, but this is part of the process and adds depth of flavor
- The ribs should have a browned, roasted appearance, similar to grilled meat, especially if using a leaner cut
Observations
Pressure-cooked beef ribs are a staple in Brazilian households, celebrated for delivering incredibly succulent, rich meat with minimal effort. By utilizing a slightly lean cut of beef ribs and concentrated beef stock, you achieve a deep, savory flavor profile. The pressure cooking method is the secret to breaking down the fibers quickly while sealing in the natural juices. It is a brilliant approach for those wanting the intense, smoky character reminiscent of a traditional churrasco, but with the efficiency of modern stovetop pressure cooking.
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