Brazilian-Style Beef Ribs Recipe - Allrecipes.com
Brazilian-Style Beef Ribs Recipe
  • READY IN 6+ hrs

Brazilian-Style Beef Ribs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    10 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 20 mins

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.
  3. Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.
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Footnotes

  • Cook's Note
  • No matter how tempted you may be, don't baste with too much water as you don't want to wash the salt off.
  • Editor's Note
  • If you don't want to remove the membrane yourself, your butcher can do it for you.
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Reviews More Reviews

Dec 05, 2011

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.

 
Apr 11, 2011

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

 

10 Ratings

Jan 22, 2012

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!

 
Oct 13, 2013

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.

 
Jan 28, 2013

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.

 
Jul 08, 2014

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.

 
Jul 02, 2014

No water! Just wrap tightly in foil while cooking.

 

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Nutrition

  • Calories
  • 698 kcal
  • 35%
  • Carbohydrates
  • 0 g
  • 0%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 56.5 g
  • 87%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 44.1 g
  • 88%
  • Sodium
  • 3647 mg
  • 146%

* Percent Daily Values are based on a 2,000 calorie diet.

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