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!"
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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.
Use the handle end of a spoon to pry the membrane from the ribs. Once you pry up enough to get a grip it will peel right off. its pretty tough and unless you cut it it comes off in one piece
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
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