📝 About This Recipe
Experience the soul of the Rio Grande do Sul with this authentic Costela, a masterpiece of patience and tradition. This recipe yields beef ribs so tender they fall away from the bone, encased in a perfectly seasoned, salty crust that highlights the natural richness of the meat. It is a celebration of the 'churrasco' spirit, where time and fire transform a humble cut into a legendary feast.
🥗 Ingredients
The Meat
- 10-12 pounds Whole Beef Rib Plate (Costela de Ripa) (high quality, with good fat marbling)
The Traditional Seasoning
- 1.5 cups Coarse Rock Salt (Sal Grosso) (essential for the authentic crust)
- 6 pieces Garlic Cloves (crushed into a paste)
- 1/2 cup Dry Red Wine (to help the salt adhere and add depth)
- 1 tablespoon Black Peppercorns (freshly cracked)
Classic Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 3 pieces Garlic Cloves (minced)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Chili Flakes (adjust for heat)
- 1/2 teaspoon Fine Sea Salt (to taste)
👨🍳 Instructions
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1
Remove the beef ribs from the refrigerator at least 2 hours before cooking to allow them to reach room temperature, ensuring even heat penetration.
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2
Trim any excessively thick or hard pieces of fat from the top, but leave a generous layer of the fat cap to baste the meat as it roasts.
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3
In a small bowl, mix the crushed garlic with the red wine and cracked black pepper. Rub this mixture all over the meat surfaces.
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4
Generously coat the entire rib plate with the coarse rock salt. Press it firmly into the meat; don't worry about the quantity, as much of it will be tapped off later.
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5
Prepare your grill or smoker for indirect cooking. If using charcoal, pile the coals to one side. Aim for a steady, low temperature of around 250°F (120°C).
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6
Place the ribs on the grill grate, bone-side down, away from the direct heat. If using a traditional Brazilian 'bafo' method, you can wrap the ribs in several layers of heavy-duty aluminum foil or butcher paper at this stage to lock in moisture.
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7
Close the lid and roast for 4 hours. Maintain a consistent temperature, adding fresh coals or wood chunks (like oak or hickory) every hour to keep the smoke flowing.
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8
After 4 hours, carefully flip the ribs so the fat side is now facing down. If they were wrapped, open the top of the foil to allow the exterior to crisp up for the final stretch.
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9
Continue roasting for another 1.5 to 2 hours. The meat is done when it has pulled back significantly from the bones and reaches an internal temperature of 195-205°F (90-96°C).
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10
While the meat finishes, prepare the chimichurri by whisking together the parsley, olive oil, vinegar, minced garlic, oregano, chili flakes, and salt in a bowl. Let it sit for at least 30 minutes for flavors to meld.
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11
Remove the ribs from the heat. Very importantly, let the meat rest for at least 20-30 minutes covered loosely with foil. This allows the juices to redistribute.
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12
Before carving, use the back of a knife to gently tap the meat and scrape off the excess coarse rock salt crystals.
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13
Slice the costela between the bones or into thin strips across the grain for maximum tenderness. Serve immediately with the fresh chimichurri.
💡 Chef's Tips
Always use coarse rock salt (sal grosso) rather than table salt; table salt will make the meat far too salty, whereas rock salt creates a protective crust. If you find the meat is browning too quickly, tent it loosely with foil to protect the surface while the interior continues to soften. For the most authentic flavor, use a mix of charcoal and real wood chunks to provide that signature smoky 'churrasco' aroma. Don't skip the resting period; cutting into the ribs too early will cause all the delicious juices to run out, leaving the meat dry.
🍽️ Serving Suggestions
Serve with a side of 'Farofa' (toasted cassava flour) to add a delightful crunch to every bite. Pair with a fresh Brazilian 'Vinagrete' (a piquant tomato and onion relish) to cut through the richness of the beef fat. Traditional sides include boiled or fried cassava (yuca) and a simple white rice. A cold Brazilian pilsner or a robust Malbec wine complements the smoky, savory flavors perfectly. Finish the meal with grilled pineapple dusted in cinnamon for a refreshing digestive aid.