Costela Assada
Roasted beef ribs
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Restaurante Ritorna
Brazilian barbecue, known as churrasco, has roots in the traditions of the gauchos, nomadic cowboys of Southern Brazil. These cowboys would roast meat over open fires on skewers, a practice that evolved over centuries. Costela Assada, roasted beef ribs, became a staple, reflecting the abundance of cattle and the simple cooking methods used in the pampas (grasslands).
Costela Assada is deeply ingrained in Brazilian culture, particularly in the southern regions. It represents communal gatherings, celebration, and a connection to the gaucho heritage. It is a centerpiece of churrascos, enjoyed with family and friends, often accompanied by other grilled meats, side dishes, and drinks.
Social Gatherings
Costela Assada is almost always enjoyed in large groups, fostering a sense of community and sharing.
Gaucho Heritage
The dish symbolizes the culinary traditions of the gauchos, representing a connection to Brazil's rural past.
Churrasco Tradition
It is a key element of churrascos, or Brazilian barbecues, a central part of Brazilian social life.
Costela Assada offers a rich, savory, and smoky flavor profile, heavily dependent on the quality of the beef and the roasting process. Salt is the primary seasoning, allowing the beef's natural taste to shine through.
The dominant flavor is undeniably beefy, intensified by the rendered fat and smoky notes imparted by the wood or charcoal used for roasting. Salt provides a crucial enhancement, drawing out the natural umami flavors. Some regional variations might include subtle additions like garlic or herbs, but the focus remains on showcasing the inherent quality and taste of the beef ribs themselves. The long, slow cooking process results in tender, melt-in-your-mouth texture with a crispy, caramelized exterior.
Beef Quality
Choose high-quality beef ribs with good marbling for maximum flavor and tenderness. Look for ribs with a substantial layer of fat.
Salting Technique
Generously coat the ribs with coarse salt (like kosher salt) several hours before cooking. This helps draw out moisture and create a flavorful crust.
Low and Slow Cooking
Roast the ribs at a low temperature (around 250-300°F or 120-150°C) for a long period (4-6 hours or even longer), allowing the fat to render and the meat to become incredibly tender.
Temperature Control
Maintaining a consistent temperature is key. Use a smoker, a charcoal grill with indirect heat, or an oven, closely monitoring the internal temperature and adjusting as needed.
Wood Choice (if using a smoker or grill)
If using a smoker or charcoal grill, select wood that complements the beef's flavor, such as oak, pecan, or fruit woods.
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