A melt-in-your-mouth Brazilian costela, slow-roasted until the fat flavors the meat and the bones practically fall out on their own. The salty crust, garlic, and onions recall the simple, generous spirit of the churrasco gaúcho, adapted for the home oven.
Ingredients
- 1.6 kg bone-in beef ribs
- 35 g coarse Guérande salt
- 1 tsp ground black pepper
- 4 cloves garlic
- 2 pieces yellow onion
- 2 leaves bay leaf
- 250 ml water
- 0.25 bunches flat-leaf parsley
Method
- Bring the beef ribs to room temperature just until they lose their refrigerator chill, then pat the surface completely dry with paper towels to encourage a nice crust.
- Crush the garlic into a coarse paste, slice the onions, then rub the meat with the garlic, coarse salt, and pepper until the seasoning adheres well to the meaty parts.
- Place the onions and bay leaf in the bottom of a large baking dish, arrange the ribs bone-side down, then add the water around the meat without washing off the seasoning.
- Cover the dish very tightly with parchment paper and then aluminum foil, and bake in a slow oven until the meat begins to shrink back from the bones and the juices smell like roast beef.
- Continue cooking covered until the tip of a knife slides into the thickest part of the meat with almost no resistance.
- Uncover the dish, baste the meat with its juices, then return it to a hotter oven until the surface becomes golden brown, slightly crispy, and shiny with melted fat.
- Let the costela rest out of the oven, loosely covered, so the juices redistribute and the meat remains tender when carved.
- Skim the excess fat from the pan juices if necessary, remove the bay leaf, then serve the ribs with the candied onions, a little of the cooking juice, and chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 330.4 kcal
- Protein
- 49.44 g
- Carbohydrate
- 2.27 g
- Fat
- 13.69 g
- Fibre
- 0.73 g
- Calcium
- 8.35 mg
- Iron
- 0.32 mg
- Magnesium
- 3.77 mg
