Costela no Fogo

Nutrition · per serving

Steps

1. 1

   Prepare a hot charcoal or wood fire with two zones: one medium-hot side for searing and one gentler side for slower cooking. If using a grill with a lid, preheat it well. Pat the beef ribs dry so they brown instead of steam.

   900 g beef short ribs, bone-in
2. 2

   Mix the coarse salt, grated garlic, and black pepper into a rough rub. Coat the ribs evenly on all sides, pressing the seasoning into the meat. Let them stand at room temperature for 10 minutes while the fire settles; this short rest helps the seasoning adhere and promotes more even cooking.

   12 g coarse salt10 g garlic, finely grated3 g black pepper, freshly ground900 g beef short ribs, bone-in
3. 3

   Place the ribs over the medium-hot side of the fire and sear for 3-4 minutes per side until deeply browned with light charring at the edges. Avoid flare-ups; if fat drips and flames surge, move the ribs briefly to the cooler side so the garlic does not burn.

   900 g beef short ribs, bone-in
4. 4

   Move the ribs to the gentler side of the fire, bone side down. Cover the grill if possible and cook for 28-32 minutes, turning every 8-10 minutes. Brush lightly with the beef tallow during the last 10 minutes to encourage a glossy surface and protect the exterior. The ribs are ready when the outside is dark and crusty and the thickest part reaches about 55-57°C for medium-rare or 60-63°C for medium.

   900 g beef short ribs, bone-in10 g beef tallow or rendered beef fat
5. 5

   Transfer the ribs to a warm tray and rest for 8 minutes, loosely tented. Resting keeps the juices in the meat rather than on the board.

   900 g beef short ribs, bone-in
6. 6

   Slice between the bones, spoon over any rested juices, and serve immediately. If desired, sprinkle with a final tiny pinch of coarse salt just before serving, but taste first because the crust is already well seasoned.

   900 g beef short ribs, bone-in

Origin & History

Costela na brasa and other fire-cooked rib preparations are deeply associated with Brazilian churrasco culture, especially in the South, where beef cooked over wood or charcoal is a point of regional pride. While many traditional rib preparations are cooked slowly for hours, smaller rib cuts can also be grilled over open fire with little more than coarse salt, showcasing the quality of the meat and the skill of the churrasqueiro.