Receita Solta

Roast Ribs with Rosemary: Flavor and Tradition in Every Bite

RS

Por

Master Receita Solta

Roast Ribs with Rosemary: Flavor and Tradition in Every Bite
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories730 kcal

Resumo para quem tem pressa

"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."

Roast Ribs with Rosemary: Flavor and Tradition in Every Bite

O Que Você Precisa Saber

- 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 Course

  • 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

Main Course

1

Pré-aqueça o forno a 160°C.

2

In a bowl, mix the olive oil, salt, black pepper, garlic, and chopped rosemary.

3

With a knife, make shallow cuts in the meat so the seasoning penetrates better.

4

Rub the spice mixture over the ribs, ensuring all sides are well coated.

5

Add the red wine and let marinate for at least 1 hour, and you can use the refrigerator for a more intense marinade.

6

Place the ribs in a baking dish with the meat side up and cover with aluminum foil.

7

Bake for 2 hours and then remove the aluminum foil.

8

Increase the temperature to 200°C and bake for another 30 min, until well browned.

9

Remove from the oven and wait 10 minutes before cutting.

10

Serve accompanied by farofa and salad.

Equipe sua Cozinha

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Chef Tips

- Deixe a costela na marinada de vinho tinto e ervas por pelo menos 1 hora na geladeira antes de levá-la à assadeira. - Posicione a peça com os ossos virados para o fundo e a carne para cima para que a gordura derreta irrigando o miolo. - Espere 10 minutos de repouso antes de fatiar para que os sucos e a temperatura se redistribuam pela carne.

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

- A costela bovina de ripa pode ser substituída por costela ponta de agulha ou costela janela inteira. - O vinho tinto seco pode ser substituído por cerveja preta encorpada ou caldo de carne caseiro reduzido. - O alecrim fresco pode ser associado ou substituído por ramos de tomilho fresco ou folhas de louro picadas.

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 You Freeze It?

Pode congelar a costela já assada e fatiada por até 3 meses em sacos herméticos próprios para freezer. Descongele na geladeira por 12 horas e reaqueça na panela de ferro tampada com o próprio molho para não ressecar.

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

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.

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.

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.

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.

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