- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 730 kcal
Quick summary
“The beef ribs roasted with rosemary and red wine deliver melt-in-your-mouth tenderness and a well-toasted and fragrant crust. Cooking at low temperature under aluminum foil hydrates the cut before finishing at 200°C to brown the meat.”
What you need to know
- The superficial cuts in the piece facilitate the deep penetration of the olive oil seasoned with garlic and rosemary leaves.
- Gentle cooking at 160°C for 2 hours softens the toughest fibers and melts the fat between the bones.
- The final 30 minutes at 200°C without aluminum reduce the red wine and caramelize the outer surface of the rib.
Ingredients
Main
- 1.5 kg beef ribs
- 4 tablespoons of olive oil
- 2 tablespoons of coarse salt
- 1 tablespoon of black pepper
- 1 large sprig of fresh rosemary
- 4 cloves garlic, minced
- 1 cup of dry red wine
Instructions
Principal
- Pré-aqueça o forno a 160°C.
- In a bowl, mix the olive oil, salt, black pepper, garlic, and chopped rosemary.
- With a knife, make shallow cuts in the meat so the seasoning penetrates better.
- Rub the spice mixture over the ribs, ensuring all sides are well coated.
- Add the red wine and let marinate for at least 1 hour, and you can use the refrigerator for a more intense marinade.
- Place the ribs in a baking dish with the meat side up and cover with aluminum foil.
- Bake for 2 hours and then remove the aluminum foil.
- Increase the temperature to 200°C and bake for another 30 min, until well browned.
- Remove from the oven and wait 10 minutes before cutting.
- Serve accompanied by farofa and salad.
Chef's tips
- Leave the rib in the red wine and herb marinade for at least 1 hour in the refrigerator before taking it to the baking sheet.
- Position the piece with the bones facing the bottom and the meat facing up so the fat melts, irrigating the center.
- Wait 10 minutes of resting before slicing so the juices and temperature redistribute through the meat.
Variations
- Arrange whole unpeeled medium onions and garlic cloves around the ribs to roast together in the wine broth.
- Add English potatoes cut into quarters to the baking sheet right when you remove the aluminum foil.
- Brush a thin layer of butter with mustard on the surface of the meat in the last 10 minutes of baking.
Substitutions
- Beef short ribs can be substituted with flanken-style short ribs or whole window-cut short ribs.
- Dry red wine can be replaced by full-bodied dark beer or reduced homemade beef broth.
- Fresh rosemary can be associated with or substituted by sprigs of fresh thyme or chopped bay leaves.
How to store
Store the rib slices in an airtight container in the refrigerator for up to 4 days. To reheat while maintaining the juicy softness, wrap in aluminum foil and place in a preheated oven at 180°C for about 15 minutes.
Can it be frozen?
You can freeze the already roasted and sliced ribs for up to 3 months in airtight freezer bags. Thaw in the refrigerator for 12 hours and reheat in the covered cast-iron pot with its own sauce so it does not dry out.
What to serve with
It is the classic weekend meal alongside crispy egg farofa with onion, cassava boiled with clarified butter, and vinaigrette. A red wine from Malbec or Tannat grapes pairs perfectly.
Frequently asked questions
Why is it necessary to start baking at a low temperature of 160°C?
Ribs have dense collagen that needs gentle, prolonged moist heat to soften without toughening the fibers.
Can I make this same recipe on a grill with a skewer?
Yes, wrap the ribs in cellophane paper suitable for barbecue and roast over indirect high heat for 3 hours before browning on the grill.
How to know if the beef rib has baked until tender?
Pull one of the side bones with tweezers; if it rotates and detaches from the meat without resistance, the rib is perfect.
Doesn't coarse salt make the meat too salty in the oven?
No, the two tablespoons of coarse salt season the 1.5 kg thick piece in the proper proportion without dehydrating the meat.
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