Nothing compares to the aroma of a slow-roasting beef rib on the grill. This dish, which is a symbol of celebrations and special gatherings, requires patience and care, but the result is worth every second. If you want to learn how to prepare a beef rib on the grill in a simple and delicious way, keep reading this article.
Ingredients
- 1 piece of beef ribs (approximately 1.5 to 2 kg)
- Coarse salt to taste
- Pepper to taste
- Minced garlic (optional)
- Fine herbs (thyme, rosemary, oregano) – optional
- Olive oil (optional)
- Lemon juice (optional)
Preparation
1. Choosing the Rib
Choosing the right ribs is crucial to the success of the dish. Choose a good quality cut, with meat interspersed with fat, which ensures tenderness and flavor. The cut can be with the bones whole or in pieces, depending on your preference and the size of the grill.
2. Seasoning the Ribs
The secret to a tasty rib is in the seasoning. The most traditional method is to use only coarse salt, which, when melted during the roasting process, penetrates the meat, enhancing its flavor. However, you can add other ingredients, such as black pepper, minced garlic and herbs. If you prefer, olive oil and lemon juice can also help to give it a special touch.
3. Preparing the Barbecue
Light the grill and wait until the fire is steady, with the embers glowing red. The ideal temperature for grilling ribs is low, around 150°C to 180°C, so that the meat cooks slowly and becomes tender and juicy. Avoid direct flames, as they can burn the meat.
4. Placing the Ribs on the Grill
Place the ribs with the bone down, ensuring that the meat is facing the coals. If the piece has skin, it should be facing up initially, to prevent the meat from drying out. The best way to roast the ribs is over indirect heat, which allows them to cook slowly and brown nicely.
5. Roasting Time
O tempo de assado pode variar dependendo do tamanho da peça e da temperatura da churrasqueira. Em média, a costela de boi leva de 3 a 4 horas para ficar pronta, mas é importante ficar atento. Durante esse tempo, a carne passará por um processo de “derretimento” das fibras, o que resulta em uma textura macia e suculenta.
6. Turning the Rib
After about 2 hours, turn the ribs over so that the other side is cooked as well. If you prefer, brush the meat with a sauce made with garlic, butter and herbs. This will ensure extra flavor and a delicious golden crust.
7. Finishing
Once the meat is completely tender and golden brown, remove it from the grill. Let it rest for a few minutes before cutting, as this helps to keep the juices inside the meat, making it even juicier.
Extra Tips for Perfect Ribs
- Cut of meat: If you don't have the whole piece, you can opt for smaller cuts, but always choose pieces with plenty of meat and fat to ensure tenderness.
- Sauce: A simple honey mustard sauce or even a barbecue sauce can be served on the side to accompany the ribs.
- Side dishes: Beef ribs go very well with farofa, rice, vinaigrette and a good leafy salad.
