Servings: 6 servings
Calories: 722kcal
Ingredients
- 4 1/2 pounds bone-in beef plate ribs or thick-cut short ribs (about 2 1/2 pounds meat)
- 1 1/2 tablespoons coarse salt
- 1 head garlic cloves peeled and finely chopped
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons fresh lime juice
Instructions
- Heat the oven to 300°F (150°C). Pat the ribs dry and place them bone side down in a large roasting pan.
- Mix the salt, garlic, pepper, paprika and lime juice into a paste and rub it all over the meat.
- Cover the pan tightly with a double layer of foil. Roast for 3 1/2 hours, until the meat is very tender when pierced with a fork.
- Remove the foil and spoon off the fat in the pan (save it for cooking vegetables). Raise the oven to 425°F (220°C).
- Roast uncovered for 30 to 45 minutes more, until the top is dark and crusty.
- Rest for 10 minutes, then cut between the bones and serve with the pan juices.
Notes
Plate ribs are the big, meaty ribs from the lower part of the rib cage and are closest to the cut used in the south of Brazil. If your store only has short ribs, choose thick, bone-in English-cut pieces. Weights in the ingredient list are for the meat you will actually eat; the bones make up a large share of the package.
Chef's Tip: For a smoky churrasco flavor, finish the ribs on a hot charcoal grill for the last 20 minutes instead of under the oven's high heat.
Keto Swap: Costela is often served with manioc cooked until soft, or with potato salad. Swap in roasted cauliflower or a crisp cabbage slaw to keep the plate keto.
Success Tip: Cook the ribs the day before, refrigerate them in their juices and finish them in a hot oven just before guests arrive. The flavor is even better the next day.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 722kcal | Protein: 27g | Fat: 66g | Fiber: 0.4g
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