Brazilian recipe
Easy Oven-Roasted Beef Ribs (Costela assada)
A classic, slow-roasted beef rib recipe that yields incredibly tender, melt-in-the-mouth meat—perfect for a memorable Sunday lunch.
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Ingredients
2 whole racks of beef ribs
6 cloves of garlic, crushed
Juice of 1/2 lime
Salt to taste
Beef stock (optional)
6 cloves of garlic, crushed
Juice of 1/2 lime
Salt to taste
Beef stock (optional)
Where to find ingredients
Look for high-quality whole racks of beef ribs at local butchers or the meat department of supermarkets. For the aromatics and stock, check the pantry or produce section of your local grocer.
Preparation method
- Season the rib racks thoroughly with the crushed garlic, lime juice, and salt.
- Place the seasoned ribs into a roasting pan.
- Cover the roasting pan tightly with aluminum foil to seal in the moisture.
- Place in 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 the beef stock (if using) or the pan drippings until nicely browned.
- If the juices in the pan begin to dry out, add a splash of boiling water to prevent sticking and to deglaze the pan for a richer gravy.
Observations
Slow-roasted beef ribs are the ultimate comfort food, deeply flavorful and ideal for family gatherings or special weekend celebrations. This method uses whole bone-in beef ribs, roasted low and slow until the meat pulls away from the bone effortlessly, topped with a rich, golden-brown crust. While the cooking time is substantial, the preparation is refreshingly straightforward, relying on simple aromatics that honor the natural, savory profile of the beef.
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