Entree: Brazil – Rio Grande do Sul – Costela no Fogo de Chão (Bone-in beef short ribs slow-cooked over an open wood or charcoal fire in gaucho churrasco style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 45 min

Total 3 hrs

Ingredients

- 3.5 lb (1.6 kg) bone-in beef short ribs, cut into individual rib portions (approximate usable weight)
- 2 tbsp (30 g) coarse rock or kosher salt
- 2 tbsp (30 ml) olive oil for brushing (optional)
- 1 lemon, cut into wedges, for serving
- For chimichurri:
  - 1 cup (packed) fresh flat-leaf parsley, finely chopped (about 30 g)
  - 4 cloves (12 g) garlic, minced
  - 2 tbsp (30 ml) red wine vinegar
  - 1/2 cup (120 ml) extra-virgin olive oil
  - 1 tsp (2 g) dried oregano
  - 1/2 tsp (2 g) crushed red pepper flakes
  - 1/2 tsp (2 g) coarse salt, plus more to taste
  - 1/4 tsp (1 g) freshly ground black pepper

Instructions

1. Make the chimichurri by combining 1 cup (30 g) chopped parsley, 4 cloves (12 g) minced garlic, 2 tbsp (30 ml) red wine vinegar, 1/2 cup (120 ml) olive oil, 1 tsp (2 g) dried oregano, 1/2 tsp (2 g) red pepper flakes, 1/2 tsp (2 g) coarse salt and 1/4 tsp (1 g) black pepper in a bowl; mix well and let rest at room temperature at least 30 minutes for flavors to meld.
2. Pat the short ribs dry with paper towels. Rub the ribs evenly with 2 tbsp (30 g) coarse salt and let rest 30–45 minutes at room temperature to draw in flavor; blot any excess moisture before cooking.
3. Traditional open-fire method: prepare a wood or charcoal fire and let it burn down to glowing embers. Place a grill grate or skewer rack about 8–10 inches (20–25 cm) above the coals and cook the ribs slowly, turning every 10–15 minutes, until deeply browned and fork-tender, about 1.5–2 hours depending on heat. Brush occasionally with a little olive oil if desired.
   Oven/grill method: preheat oven to 300°F (150°C) or set a gas grill for indirect medium-low heat. Sear ribs over high direct heat 3–4 minutes per side to develop crust, then move to indirect heat or oven and cook until tender, about 1.5–2 hours total. Maintain moderate heat and turn ribs occasionally.
4. Remove ribs when they are deeply browned and the meat is tender and pulling from the bone. Let rest 10 minutes before serving.
5. Serve hot with chimichurri spooned over the ribs and lemon wedges on the side.