Costela de Boi simply means “Beef Ribs” in Portuguese. However, in the context of Brazilian cuisine, it refers to a specific and beloved method of preparation, deeply rooted in the country’s churrascaria (barbecue) tradition.
Key Characteristics:
- The Cut: It uses a large, full rack of beef ribs, often with the bone in. The cut is substantial, meaty, and well-marbled with fat.
- The Cooking Method: The quintessential way to prepare Costela de Boi is low and slow over charcoal or wood embers. The ribs are typically seasoned with nothing more than coarse salt, allowing the pure, smoky flavor of the beef to shine.
- The Result: The slow cooking process (which can take many hours) renders the fat, tenderizes the tough connective tissues, and creates an incredibly juicy, flavorful, and fall-off-the-bone tender meat with a delicious, smoky crust.
How It’s Served:
In a Brazilian churrascaria, gaúcho-style chefs (inspired by the cattle herders of Southern Brazil) will bring large skewers of the ribs directly to your table and slice portions directly onto your plate.
In short, Brazilian Costela de Boi is not just a dish; it’s an experience—a celebration of high-quality beef, masterful fire management, and simple, robust flavors that are at the heart of Brazilian barbecue culture.
