Rating: 4.46 stars
26 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Whenever I go to Brazil I must eat at a Brazilian churrascaria and have some beef ribs. The meat is so tender and flavorful, it's hard to believe it's only seasoned with salt. Here's my version of Brazilian-Style Beef Ribs, enjoy!

Recipe Summary

prep:
10 mins
cook:
6 hrs
additional:
10 mins
total:
6 hrs 20 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

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  • Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.

  • Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.

Cook's Note

No matter how tempted you may be, don't baste with too much water as you don't want to wash the salt off.

Editor's Note

If you don't want to remove the membrane yourself, your butcher can do it for you.

Nutrition Facts

698 calories; protein 44.1g; fat 56.5g; cholesterol 162.6mg; sodium 3646.7mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
12/05/2011
I am Brazilian and had done it so many times. But a bit different . No add water. I put two sheets of aluminum foil on the counter and spice the rib there. wraps up and seal well. Take to roast , turning every hour. Them take off the aluminum foil and let it turn brown. Easy and delicious. Read More
(104)

Most helpful critical review

Rating: 1 stars
01/08/2020
tough chewy the worst Read More
26 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/05/2011
I am Brazilian and had done it so many times. But a bit different . No add water. I put two sheets of aluminum foil on the counter and spice the rib there. wraps up and seal well. Take to roast , turning every hour. Them take off the aluminum foil and let it turn brown. Easy and delicious. Read More
(104)
Rating: 4 stars
04/11/2011
I was looking for a basic beef rib recipe, and came across this one. I already had the beef ribs and wasn't able to remove the white membrane, so I just left it on. I only have to cook them for about 5 hours though, which i'm blaming the altitude we live in. I followed the directions and the ribs came out perfect. The "Sea Salt" wasn't specified to being fine, medium, or coarse. I only had fine sea salt, and the ribs were a tinge on the salty side. But I think next time I will go with Coarse. Thanks for sharing this wonderful recipe! The ribs came out extremely tender & tasty Read More
(32)
Rating: 5 stars
01/22/2012
Incredibly good for being so easy to prepare. Hubby has mentioned this dish several times since I made it and wants it to be a regular because of the versatility with the finished meat. I used a boneless chuck style rib as that was what we had on hand and they were delicious. I made a full pan so we were able to eat them several ways. Plain out of the pan with au gratin potatoes and salad. Leftover reheated brushed with barbeque sauce and mac-n-cheese on the side. A third lunch meal of toasted sourdough bread sandwiches with the meat shredded topped with muenster cheese along with pan drippings/broth for dipping. Will keep using this low slow cooking method for tenderness and flavor! Read More
(21)
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Rating: 5 stars
10/13/2013
WOW! So glad I tried this recipe. Already had beef ribs - good sale at the market but didn't have a clue how to prepare. This recipe was so easy. I followed one reviewers method by wrapping salted ribs in foil and baking 6 hours at 275 - turning every hour. We couldn't believe how tender and flavorful they were. Hubby says we'll definitely be making these again. I wouldn't change a thing. Read More
(7)
Rating: 5 stars
09/07/2015
I could not believe how easy and delicious this dish was. I followed one reviewer and baked the ribs without basting turning them every hour and took the foil off for about 30 minutes. No more messing with BBQ sauce of any kind. With just the sea salt you really taste the meat. Thank you for a great recipe. Read More
(5)
Rating: 5 stars
01/28/2013
My husband loves beef ribs! I have never been able to get them fall off the bone tender. I tried this yesterday and I couldn't believe that they were sooo good. I did use Marcia's idea to just wrap them in foil and turn them every hour or so. I cooked mine for 5 hours and I think next time I will cook them for a little less time. The bones lost all their meat when i picked them up.....but the meat was fantastic. Read More
(5)
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Rating: 5 stars
07/08/2018
I used short ribs. Seasoned them with steak seasoning consisting of coarse salt, spices,red and black peppers. Added a little kosher salt. No water. Covered tightly in foil. Put in 275 degree oven for 3hrs. The taste was incredible. I made gravy with the essence. Served over rice. My family loved it. Next time will use beef ribs. Read More
(3)
Rating: 4 stars
03/09/2015
Use the handle end of a spoon to pry the membrane from the ribs. Once you pry up enough to get a grip it will peel right off. its pretty tough and unless you cut it it comes off in one piece Read More
(3)
Rating: 5 stars
06/23/2016
Perfect ribs! Followed Marcia's suggestion and used coarse ground sea salt garlic pepper and a bit of Maggi seasoning. None better! Read More
(2)
Rating: 1 stars
01/08/2020
tough chewy the worst Read More