Grilled Beef Ribs (Costela Na Brasa)

Grilled Beef Ribs (Costela Na Brasa)

Slow-grilled beef ribs over indirect heat turn tender and smoky, Brazilian churrasco style.

Total 4 hr 55 min Makes 6 servings Calories 520/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

Costela na brasa is a Brazilian barbecue classic, featuring beef ribs seasoned simply with coarse salt and grilled low and slow until the meat pulls easily from the bone. The long, gentle cook over indirect heat renders the fat and deepens the beefy flavor, making it a centerpiece for weekend cookouts or churrasco gatherings. Serve with farofa, vinaigrette, and rice for a traditional spread.

Ingredients

  • 5 pounds beef ribs, bone-in, trimmed of excess silver skin
  • 3 tablespoons coarse sea salt
  • 1 tablespoon black pepper, freshly ground
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup vinaigrette (molho vinagrete), for serving

Method

  1. Pat the beef ribs dry with paper towels and rub all over with olive oil, minced garlic, coarse salt, and black pepper.

  2. Let the ribs sit at room temperature for 30 minutes to allow the seasoning to penetrate.

  3. Set up the grill for indirect heat, banking coals to one side and leaving the other side empty, targeting a steady temperature of 275°F.

  4. Place the ribs bone-side down on the cool side of the grill, away from direct flame, and close the lid.

  5. Grill the ribs over indirect heat, maintaining 275°F, turning occasionally, until the meat is tender and pulls easily from the bone, about 4 hours.

  6. In the last 30 minutes, move the ribs over direct heat briefly to crisp and char the exterior, turning frequently to avoid burning.

  7. Remove the ribs from the grill and let rest for 10 minutes before slicing between the bones.

  8. Serve the ribs with vinaigrette spooned over the top or on the side.

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    Grilled Beef Ribs (Costela Na Brasa)

    Costela na brasa is a Brazilian barbecue classic, featuring beef ribs seasoned simply with coarse salt and grilled low and slow until the meat pulls easily from the bone. The long, gentle cook over indirect heat renders the fat and deepens the beefy flavor, making it a centerpiece for weekend cookouts or churrasco gatherings. Serve with farofa, vinaigrette, and rice for a traditional spread.

    4 hr 55 min 6 servings 520 cal

    Ingredients

    • 5 pounds beef ribs, bone-in, trimmed of excess silver skin
    • 3 tablespoons coarse sea salt
    • 1 tablespoon black pepper, freshly ground
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 cup vinaigrette (molho vinagrete), for serving

    Method

    1. 1

      Pat the beef ribs dry with paper towels and rub all over with olive oil, minced garlic, coarse salt, and black pepper.

    2. 2

      Let the ribs sit at room temperature for 30 minutes to allow the seasoning to penetrate.

    3. 3

      Set up the grill for indirect heat, banking coals to one side and leaving the other side empty, targeting a steady temperature of 275°F.

    4. 4

      Place the ribs bone-side down on the cool side of the grill, away from direct flame, and close the lid.

    5. 5

      Grill the ribs over indirect heat, maintaining 275°F, turning occasionally, until the meat is tender and pulls easily from the bone, about 4 hours.

    6. 6

      In the last 30 minutes, move the ribs over direct heat briefly to crisp and char the exterior, turning frequently to avoid burning.

    7. 7

      Remove the ribs from the grill and let rest for 10 minutes before slicing between the bones.

    8. 8

      Serve the ribs with vinaigrette spooned over the top or on the side.