Beef Ribs Churrascaria
Churrascaria for those who haven’t heard of it is a word to define a place where meat is cooked in Churrasco style, which basically is an equivalent of barbecue. This dish originated in Brazil more specifically in the Pampa region, traditionally it is cooked using fire pits and charcoal at backyards but due to modernization rodízio service is typically offered and can now be enjoyed in restaurants, where meat waiters “passadores” comes to the tables with knives and meat filled skewers. The choices are endless where you can have beef, pork, chicken, duck, sausage, fish and many more.
The first time I tried this was in Wildfire here in New Zealand and trust me its love at first taste. The texture is simply amazing, its juicy, its flavourful and it melts in your mouth. This was the best beef barbecue I ever tasted and its really simple, no fancy sauce to hide the real taste of beef all you need is salt, black pepper, a fatty cut of rib and a lot of patience it takes 6 hours to cook but it’s all worth it.
- 2 kg whole beef ribs with good amount of fat (if you can’t find one normal beef ribs would do)
- rock salt
- freshly ground black pepper
- 2 cloves garlic, minced
- Preheat oven to 135C.
- Prepare your ribs by removing the shiny white membrane buy sliding a sharp knife and pulling it from one end to the other. Rub the ribs with garlic, pepper and generous amounts of salt.
- Place the ribs in a rack with a dripping pan below.
- Bake ribs for 5½ hours, basting it every hour with the fat drippings.
- If you have a charcoal grill, use one for best results otherwise use the grill function of your oven. Grill the beef for 15 minutes on each side then let it rest for 15 minutes before serving.