Brazilian-style short ribs cooked low under foil for hours until the meat falls from the bone, then briefly fired on the parrilla to crisp the surface. The dish that anchors a long Brazilian Sunday lunch.
Serves 8Prep 20 minCook 5 hr
What to ask for
This recipe calls for Costela ponta de agulha. Can't get it where you are?
Ingredients & method
Ingredients
1 slab costela ponta de agulha (about 3 kg)
100 g coarse rock salt
5 garlic cloves, finely minced
2 tablespoons fresh lime juice
300 ml water or weak beer
Pão de alho (garlic bread) and farofa, to serve
Method
1Preheat the oven to 130 °C (265 °F). Pat the slab dry. Mix the garlic and lime juice; rub into the meat side. Sprinkle the salt heavily over both sides.
2Place the slab bone-side down in a deep roasting pan. Pour the water around (not over) the ribs. Cover the pan tightly with a double layer of foil.
3Roast for 4 hours. Don't peek — the steam doing the work needs to stay sealed.
4Lift the foil. The meat should be retreating from the bones and a knife should slide in freely.
5Build a charcoal fire (or set the broiler to high). Transfer the slab to the parrilla bone-side down for 5 minutes, then flip and grill the meat-side for 5 minutes more — just enough to crust without drying.
6Carve between the bones. Serve with pão de alho and farofa.
Cook this well
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