Brazilian-Style Beef Ribs

Brazilian-Style Beef Ribs

7
AndAQT2 2

"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!"

Ingredients 6 h 20 m {{adjustedServings}} servings 698 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • Prep

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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.
Tips & Tricks
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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 7

  1. 10 Ratings

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Márcia
12/5/2011

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.

OtisMcGinty
4/11/2011

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

Terri Michelle
1/22/2012

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!