Recipe by AndAQT2
"Whenever I go to Brazil I must eat at a Brazilian churrascaria and have some beef ribs. The meat is so tender and flavorful, it's hard to believe it's only seasoned with salt. Here's my version of Brazilian-Style Beef Ribs, enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 pound)
rack of whole beef ribs (not short ribs)
sea salt, or more if needed
I am Brazilian and had done it so many times. But a bit different . No add water. I put two sheets of aluminum foil on the counter and spice the rib there. wraps up and seal well. Take to roast , turning every hour. Them take off the aluminum foil and let it turn brown. Easy and delicious.
I was looking for a basic beef rib recipe, and came across this one. I already had the beef ribs and wasn't able to remove the white membrane, so I just left it on. I only have to cook them for about 5 hours though, which i'm blaming the altitude we live in.
I followed the directions and the ribs came out perfect. The "Sea Salt" wasn't specified to being fine, medium, or coarse. I only had fine sea salt, and the ribs were a tinge on the salty side. But I think next time I will go with Coarse.
Thanks for sharing this wonderful recipe! The ribs came out extremely tender & tasty
Incredibly good for being so easy to prepare. Hubby has mentioned this dish several times since I made it and wants it to be a regular because of the versatility with the finished meat. I used a boneless chuck style rib as that was what we had on hand and they were delicious.
I made a full pan so we were able to eat them several ways. Plain out of the pan with au gratin potatoes and salad. Leftover reheated brushed with barbeque sauce and mac-n-cheese on the side. A third lunch meal of toasted sourdough bread sandwiches with the meat shredded topped with muenster cheese along with pan drippings/broth for dipping.
Will keep using this low slow cooking method for tenderness and flavor!
WOW! So glad I tried this recipe. Already had beef ribs - good sale at the market, but didn't have a clue how to prepare. This recipe was so easy. I followed one reviewers method by wrapping salted ribs in foil and baking 6 hours at 275° - turning every hour. We couldn't believe how tender and flavorful they were. Hubby says we'll definitely be making these again. I wouldn't change a thing.
My husband loves beef ribs! I have never been able to get them fall off the bone tender. I tried this yesterday and I couldn't believe that they were sooo good. I did use Marcia's idea to just wrap them in foil, and turn them every hour or so. I cooked mine for 5 hours and I think next time I will cook them for a little less time. The bones lost all their meat when i picked them up.....but the meat was fantastic.
I didn't use water. They were good; however, they fell off the bone so you couldn't pick them up by the bone (I like to hold on to a bone:) Very easy to prepare.
No water! Just wrap tightly in foil while cooking.
* Percent Daily Values are based on a 2,000 calorie diet.
Brazilian-Style Beef Ribs
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 509
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make tender beef short ribs, German-style.
See how to make Korean-style grilled short ribs.
See how to make tender short ribs braised in sherry.