- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1150 kcal
Quick summary
“Icon of country cuisine and home oven, this beef rib is marinated in a dense paste of garlic, olive oil, paprika, chimichurri, and lemon, roasted slowly until the meat falls off the bone. It is worth preparing to obtain an incredibly soft texture, toasted crust, and deep and enveloping flavor.”
What you need to know
- A pasta de azeite e temperos secos massageada na peça assegura que os condimentos penetrem na gordura da carne
- A etapa longa de 1 hora e 15 minutos sob papel-alumínio quebra o colágeno fibroso da costela pelo vapor contínuo
- O tempo final de 45 minutos sem o papel doura a camada externa e confere a cor apetitosa e consistência tostada
Ingredients
Main
- 1.5 kg beef ribs
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of sweet paprika
- 1 tablespoon of chimichurri (optional)
- Juice of 1 lemon
Instructions
Principal
- Preheat the oven to 180 degrees Celsius.
- In a bowl, mix the olive oil, garlic, salt, pepper, paprika, and chimichurri until it forms a paste.
- Spread the mixture over the ribs, massaging well so that the meat absorbs the seasonings.
- Drizzle with lemon juice and let marinate for at least 30 minutes.
- Place the rib in a baking dish and cover with aluminum foil.
- Bake for 1 hour 15 minutes, then remove aluminum foil.
- Bake for another 45 minutes or until it is well browned and soft.
- Remove from the oven, let it rest for 10 minutes before cutting.
Chef's tips
- Coloque a costela na assadeira sempre com os ossos virados para baixo para que sirvam como grelha natural de proteção térmica
- Deixe marinar por pelo menos 30 minutos ou de véspera na geladeira para que a acidez do limão amacie a estrutura da carne
- Aguarde 10 minutos de repouso após tirar do forno antes de cortar para que os sucos não escorram na tábua
Variations
- Pincele molho barbecue caseiro nos últimos 15 minutos de forno para criar uma crosta adocicada e brilhante
- Adicione batatas bolinha inteiras com casca na assadeira nos 45 minutos finais para dourarem na gordura da costela
- Acrescente cebolas inteiras descascadas na assadeira para caramelizarem no caldo de cozimento da carne
Substitutions
- O azeite de oliva pode ser substituído por manteiga amolecida ou óleo de milho para formar a pasta de marinada
- A páprica doce pode ser trocada por páprica defumada para reforçar o aroma rústico de lenha e brasa
- O chimichurri seco pode ser substituído por uma mistura caseira de orégano, tomilho e pimenta calabresa
How to store
Keep the leftover boneless ribs in an airtight container in the refrigerator for up to 4 days. Reheat sliced in the oven at 180°C wrapped in aluminum foil for 10 minutes so as not to dry out the meat fat.
Can it be frozen?
The roast ribs can be frozen shredded or in pieces with their own sauce for up to 90 days in an airtight bag. To consume, thaw in the refrigerator and heat in a pot with a lid and two tablespoons of water.
What to serve with
Classic pairing with buttered boiled cassava, crunchy bacon farofa, traditional vinaigrette, and white rice. A full-bodied red wine like Malbec or dark craft beer are the ideal drinks.
Frequently asked questions
Why bake for an additional 45 minutes without the aluminum foil?
This period without covering evaporates excess surface liquid, toasts the fats, and creates the characteristic crispy golden crust.
Can I make these ribs on the smoker grill?
Yes, wrap the seasoned ribs in several layers of cellophane or culinary aluminum foil and bake on the high rack of the grill for 2 hours.
How to ensure the rib falls off the bone easily?
The secret is the long, covered cooking under aluminum foil for at least 1 hour and 15 minutes at a moderate temperature of 180°C.
Do I need to remove the white membrane (matambre) from the bone side?
Yes, removing or making diagonal cuts in the membrane with a knife allows the seasoning to penetrate and prevents the meat from shrinking in the oven.
