Costela Fogo de Chão

Experience the authentic flavors of Brazil with "Costela Fogo de Chão," a classic dish from the heart of Rio Grande do Sul. Known for its slow-cooked, tender beef ribs, this recipe is perfect for communal gatherings and churrascos. Enjoy the juicy, rich flavors that come from hours of careful roasting over an open fire.

Ingredients

🥩 7 kg beef ribs, Costela
🧂 Coarse salt, brand unspecified, original label "SAL"

Instructions

1- Prepare the Ribs:

• Begin with a 7 kg slab of beef ribs.
• On the bone side, use a sharp knife to score the membrane with a crosshatch pattern to aid in flavor penetration and tender meat texture.

2- Skewer the Ribs:

• Thread a stainless steel rotisserie skewer through the ribs, placing it between the meat and bones.
• Secure the meat tightly using the prongs of the skewer.
• Tighten with an Allen key for stability.
• This process should be done before adding salt to ensure the seasoning sticks to the meat.

3- Salt the Ribs:

• Generously apply coarse salt to every surface of the ribs.
• Make sure the salt adheres well for rich, savory flavors.

4- Prepare the Fire:

• In an outdoor setting, build an open fire using wood/logs for fuel.
• Aim for red embers as the primary heat source rather than direct flames for slow, uniform cooking.
• Arrange the embers in two piles flanking the ribs' placement for radiant heat cooking.

5- Begin Cooking:

• Position the skewered ribs upright between the ember piles.
• Maintain the ribs at a sufficient distance to avoid direct charring.
• Adjust the distance from the heat as needed for consistent cooking.

6- Monitor and Maintain Heat:

• Allow the ribs to cook slowly over 4-5 hours.
• Keep an eye on the fire, adding wood to maintain ember heat without creating large, direct flames.
• Rotate the ribs periodically for even cooking, particularly in windy conditions.

7- Finish Cooking:

• Once the ribs develop a deep golden-brown crust and the meat tenderly separates from the bone, they are ready.
• Test by slicing into the ribs to ensure the meat is cooked to your liking.

8- Serve:

• Carefully remove the ribs from the skewer and brush off any excess salt.
• Transfer them to a large cutting board, such as a Tramontina, and slice into individual portions.

Prep Time: 10-15 minutes
Cook Time: 4-5 hours
Total Time: 5-6 hours
Servings: Numerous servings, ideal for a gathering
Equipment: Espeto para Costela (Rotisserie Skewer) purchased from Mercado Livre
Cutting Board: Tramontina
Knife: Generic, for scoring
Meat Fork: For stabilization while cutting
Allen Key: For tightening skewer
Wood/Logs: For building the fire

Cooking Tips

• Focus on slow cooking with radiant heat rather than direct fire for tender and flavorful ribs.
• Scoring the rib membrane enhances flavor absorption and tenderness.
• Remove excess salt post-cooking to balance flavors.
• Manage wind exposure to maintain a consistent cooking environment.

#brazilian #barbecue #beefribs #slowcooking #cookingoutdoors #traditionalrecipe #churrasco

#receitasdepai

Costela Fogo de Chão