Reviewed: 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!

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Reviewer:

Terri Michelle

Reviewed: Dec. 5, 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.

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Reviewer:

marcia

Cooking Level: Expert

Living In: Governador Valadares, Minas Gerais, Brazil

Reviewed: Apr. 10, 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

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