Brazilian-Style Beef Ribs

Brazilian-Style Beef Ribs

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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Ingredients

6 h 20 m servings 698 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 11
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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 ...

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 ...

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...

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 sa...

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 w...

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.

Perfect ribs! Followed Marcia's suggestion and used coarse ground sea salt, garlic pepper and a bit of Maggi seasoning. None better!

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