📝 About This Recipe
Experience the soul of the Rio Grande do Sul pampas with this authentic Costela de Chão, a slow-roasted masterpiece that defines Brazilian barbecue culture. This traditional method involves skewering massive racks of beef ribs and roasting them vertically beside an open wood fire for several hours, resulting in meat so tender it falls off the bone while encased in a salty, golden crust. It is more than a meal; it is a ritual of patience, fire, and smoke that produces the most flavorful beef you will ever taste.
🥗 Ingredients
The Star of the Show
- 8-10 kg Whole Beef Rib Rack (Ponta de Agulha) (Look for a thick layer of fat and good marbling; approximately 18-22 lbs)
The Traditional Seasoning
- 500 g Coarse Rock Salt (Sal Grosso) (Traditional Brazilian barbecue salt)
- 1/2 cup Cachaça (To help the salt adhere and tenderize the fibers)
- 1/4 cup Warm Water
Firewood and Tools
- 30-40 kg Dry Eucalyptus or Oak Wood (Hardwood that burns slow and steady)
- 1-2 large Steel Rib Skewers (Espetos) (Heavy-duty V-shaped or cross skewers)
Classic Accompaniments
- 2 kg Cassava (Mandioca) (Boiled in salted water until tender)
- 3 cups Farofa (Toasted manioc flour with bacon)
- 2 cups Vinagrete (Brazilian Salsa) (Tomato, onion, and bell pepper in vinegar and oil)
👨🍳 Instructions
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1
Prepare the meat by removing any excess thick silver skin from the bone side, but leave the fat cap on the meat side completely intact to protect it during the long roast.
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2
In a bowl, mix the cachaça with a little warm water and brush it lightly over the entire surface of the ribs.
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3
Generously coat the ribs with the coarse rock salt. Rub it in well, ensuring all crevices are covered. Let the meat rest at room temperature for 30 minutes while you start the fire.
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4
Dig a shallow pit (about 10cm deep) in a safe, wind-protected outdoor area. Build two parallel walls of firewood about 1 meter apart.
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5
Light the wood and let it burn until you have a strong, steady flame and a bed of hot glowing embers. You want constant heat, not a bonfire.
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6
Secure the ribs onto the heavy-duty steel skewers. Pierce the meat through the thickest parts so it remains stable when standing vertically.
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7
Drive the skewers into the ground between the two lines of fire. The bone side should face the fire first, tilted at a slight 70-degree angle.
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8
Maintain a distance of about 60-80cm from the flames. You should be able to hold your hand where the meat is for 5-7 seconds maximum.
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9
Roast the bone side for approximately 4 to 5 hours. The heat will travel up the bones, cooking the meat from the inside out.
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10
Once the bones begin to protrude and the meat has pulled back significantly, rotate the skewers to face the fat side toward the fire.
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11
Roast the fat side for another 2 to 3 hours. During this stage, the fat will render and baste the meat, creating a deep mahogany crust.
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12
Check for doneness: the meat should feel soft to the touch and a knife should slide in like butter. The internal temperature should be around 90-95°C (195-205°F).
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13
Carefully remove the skewers from the ground. Use the back of a knife to tap the meat and knock off any excess coarse salt crystals.
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14
Let the meat rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring a moist result.
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15
Carve by slicing between the ribs or pulling the meat directly off the bone into large chunks for serving.
💡 Chef's Tips
Choose 'Costela Ponta de Agulha' for the most authentic flavor as it has the best fat-to-meat ratio. Never use fine table salt; only coarse rock salt provides the correct crust and prevents the meat from becoming over-salted. Control the heat by moving the logs closer or further away rather than dousing the fire with water. If the wind is strong, build a temporary shield using metal sheets to keep the heat concentrated on the meat. Be patient! If you rush the process by putting the meat too close to the fire, it will be tough and charred instead of tender.
🍽️ Serving Suggestions
Serve with buttery boiled cassava (mandioca) to soak up the beef drippings. Pair with a crisp, cold Brazilian Pilsner or a robust Cabernet Sauvignon to cut through the richness. Include a side of 'Feijão Tropeiro' (Gaucho beans) for a full traditional experience. A fresh 'Molho à Campanha' (tomato-based vinaigrette) provides the necessary acidity to balance the fat. Finish the meal with grilled pineapple dusted in cinnamon to aid digestion.