Beef Ribs Churrascaria


Beef Ribs Churrascaria

Churrascaria for those who haven’t heard of it is a word to define a place where meat is cooked in Churrasco style, which basically is an equivalent of barbecue. This dish originated in Brazil more specifically in the Pampa region, traditionally it is cooked using fire pits and charcoal at backyards but due to modernization rodízio service is typically offered and can now be enjoyed in restaurants, where meat waiters “passadores” comes to the tables with knives and meat filled skewers. The choices are endless where you can have beef, pork, chicken, duck, sausage, fish and many more.

The first time I tried this was in Wildfire here in New Zealand and trust me its love at first taste. The texture is simply amazing, its juicy, its flavourful and it melts in your mouth. This was the best beef barbecue I ever tasted and its really simple, no fancy sauce to hide the real taste of beef all you need is salt, black pepper, a fatty cut of rib and a lot of patience it takes 6 hours to cook but it’s all worth it.

Ingredients

2 kg whole beef ribs with good amount of fat (if you can’t find one normal beef ribs would do)
rock salt
freshly ground black pepper
2 cloves garlic, minced

Method

1. Preheat oven to 135C.
2. Prepare your ribs by removing the shiny white membrane buy sliding a sharp knife and pulling it from one end to the other. Rub the ribs with garlic, pepper and generous amounts of salt.
3. Place the ribs in a rack with a dripping pan below.
4. Bake ribs for 5 1/2 hours, basting it every hour with the fat drippings.
5. If you have a charcoal grill, use one for best results otherwise use the grill function of your oven. Grill the beef for 15 minutes on each side then let it rest for 15 minutes before serving.

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21 thoughts on “Beef Ribs Churrascaria

  1. I went to Argentina about 2 years ago, and I enjoyed their churrasca tremendously! I also frequent Brazilian steak houses or grill houses because I LOVE MEAT!!!! Hehehe…

  2. Yum! I love Wildfire the few times I have been, but I always find it hard to turn down more food resulting overeating and um…regret. Making just 1 of the many dishes at home is a great way to appreciate it. Your version looks delicious.

  3. Great recipe Raymund…simple and yet so so tasty…being that a grew up in Brazil…I should be making this more often.
    Enjoy your week :)

  4. Raymund: Great job — both with the ribs and the churrascaria explanation. And yes, we don’t brush sauces on our bbqed meats unless that is their own pan jus sauce. We either marinate them before cooking or just season with salt and pepper like you did.

  5. We enjoy a good Brazilian BBQ and often! It should probably be listed as one of my favourite past times ;) They call this cut Asado here in Sydney, it’s exactly as you describe it. Big meaty bones, nice bit of fat and that smokey meat. I’ve rarely grilled these at home but I’m a big fan if the flow braise so your gorgeous pics are a big reminder that I should!

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