Entree: Brazil – Parana – Costela Fogo de Chão (Slow-grilled Brazilian beef short ribs cooked over wood fire in churrasco style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Total 3 hrs 45 min

Ingredients

- 4 lb (1.8 kg) beef short ribs, bone-in (about 4–6 large ribs)
- 2 tbsp (30 g) coarse sea salt or rock salt, plus more for finishing
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil (for grill or pan)
- 1 cup (30 g) packed fresh flat-leaf parsley, finely chopped
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 4 cloves garlic, minced
- 1/2 tsp (1 g) red pepper flakes or 1 small fresh red chile, minced (optional)
- 1/2 tsp (3 g) kosher salt for chimichurri
- 1/4 tsp (1 g) black pepper for chimichurri

Instructions

1. Pat ribs dry. Rub meat evenly with 2 tbsp (30 g) coarse sea salt and 1 tsp (2 g) black pepper; let stand at room temperature 30–45 minutes to allow salt to penetrate.
2. If using an open fire or charcoal grill, bank coals for indirect heat and maintain a temperature around 250–300°F (120–150°C). For oven/oven-assisted method, preheat oven to 275°F (135°C) and prepare a roasting pan.
3. Sear ribs over direct high heat 3–4 minutes per side to develop color, using 2 tbsp (30 ml) neutral oil on the grill grate or in a hot cast-iron pan if needed.
4. Move ribs to indirect heat (or transfer seared ribs to the roasting pan) bone-side down. Cover grill or tent pan with foil. Cook low and slow until meat is fork-tender and pulling from the bone, about 2 1/2–3 1/2 hours depending on thickness. Rotate occasionally and baste with pan juices if available.
5. While ribs cook, make chimichurri: combine chopped parsley, 1/2 cup (120 ml) olive oil, 2 tbsp (30 ml) red wine vinegar, minced garlic, red pepper flakes if using, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper. Let sit at least 15 minutes to meld flavors.
6. When ribs are done, rest 10 minutes. Trim excess fat if desired, slice between bones, sprinkle a small pinch of coarse salt, and serve with chimichurri on the side.