There are few things as satisfying as a perfectly cooked plate of short ribs. Tender, rich, and bursting with flavour, they’re a beloved cut of beef across the globe, and particularly cherished in Brazil. Here at Boi Gordo, your favourite Brazilian butcher and grocery store in London, we know a thing or two about this magnificent cut, known in Portuguese as costela bovina.
Whether you’re a seasoned churrasco master or new to the world of Brazilian cuisine, mastering a fantastic Short Ribs Recipe is a culinary milestone. It’s a dish that embodies comfort, celebration, and the authentic taste of Brazil. If you’ve been searching for the best short ribs in London or wondering how to transform this humble cut into a show-stopping meal, you’ve come to the right place.
Join us as we dive into the world of Brazilian short ribs, offering expert tips on selection, preparation, and a mouth-watering Short Ribs Recipe that will transport your taste buds straight to the heart of South America, right from your kitchen in Upper Clapton.
What Makes Boi Gordo’s Short Ribs Special?
At Boi Gordo, we pride ourselves on bringing the authentic flavours of Brazil to our community in London. Since 2018, we’ve been serving the Brazilian and Portuguese communities, as well as adventurous British food enthusiasts, with premium beef cuts that are perfect for churrasco and traditional Brazilian dishes. Our short ribs are no exception.
- Premium Quality: We source only the finest beef, ensuring excellent marbling and flavour that’s essential for a truly exceptional short ribs dish.
- Traditional Cuts: Our butchers understand the specific cuts preferred in Brazil, ensuring you get the authentic costela bovina that’s perfect for slow cooking or grilling.
- Expert Advice: Our team is passionate about food and happy to offer advice on choosing the right cut for your specific Short Ribs Recipe, whether you’re braising, roasting, or barbecuing.
When you buy your short ribs from Boi Gordo, you’re not just getting meat; you’re getting a piece of Brazilian culinary heritage, prepared with care and expertise.
Choosing the Right Short Ribs for Your Recipe
The success of any great Short Ribs Recipe starts with the right cut. Short ribs come in various forms, and understanding them will help you achieve your desired results:
- Bone-In vs. Boneless: While boneless short ribs are convenient, the bone adds immense flavour and moisture during cooking. For a truly authentic Brazilian experience, we always recommend bone-in.
- English Cut vs. Flanken Cut:
- English Cut: These are typically cut into individual pieces, with a thick layer of meat on top of the bone. Ideal for slow braising or roasting.
- Flanken Cut: These are cut across the bone, resulting in thinner strips with several small pieces of bone in each piece. Perfect for grilling quickly or for certain Asian-inspired dishes, though less common for traditional Brazilian slow-cooked costela.
At Boi Gordo, we can guide you through the options, ensuring you leave with the perfect short ribs for your chosen cooking method. Just ask our friendly butchers!
The Brazilian Way: Popular Short Ribs Cooking Methods
Brazilians love their short ribs, and there are several beloved ways to prepare them, each bringing out a different facet of their rich flavour profile.
Slow-Cooked Perfection (Costela Cozida or Assada)
This is arguably the most popular method for a truly tender, fall-off-the-bone experience. Slow cooking allows the connective tissues to break down, resulting in incredibly succulent meat. Whether you’re using a slow cooker, a Dutch oven, or roasting them low and slow in the oven, patience is key. This method is fantastic for absorbing rich sauces and aromatics.
Churrasco BBQ Style (Costela no Bafo / Churrasqueira)
For the BBQ enthusiasts, short ribs on the grill are a treat, though they require a bit more time and indirect heat compared to other cuts. Often cooked “no bafo” (steamed/smoked) or on a rotisserie over a long period, this method imparts a smoky flavour and a beautiful crust while keeping the interior juicy. If you’re planning a churrasco, we have all the other cuts you might need, from picanha to linguiça, to complete your feast!
A Simple & Delicious Short Ribs Recipe: Boi Gordo’s Favourite Slow-Cooker Method
Here’s a fantastic and relatively easy Short Ribs Recipe that guarantees tender, flavourful results every time. Perfect for a hearty family meal, this recipe focuses on slow-cooked comfort.
Ingredients (Serves 4-6):
- 1.5 – 2 kg bone-in beef short ribs (ask for costela bovina at Boi Gordo!)
- 2 tbsp olive oil
- 2 large onions, roughly chopped
- 4 cloves garlic, minced
- 1 large carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 bay leaf
- 1 sprig fresh rosemary or thyme (optional)
- 1 cup beef broth
- 1 cup red wine (or more beef broth for an alcohol-free version)
- 1 (400g) can crushed tomatoes
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Ribs: Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides.
- Sear the Ribs: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides. This step is crucial for developing flavour. Remove the ribs and set aside.
- Sauté Aromatics: Add the chopped onions, carrots, and celery to the same pot. Sauté for about 5-7 minutes until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.
- Deglaze: Pour in the red wine (or extra beef broth) and scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes until the liquid reduces slightly.
- Combine & Simmer: Return the seared short ribs to the pot. Add the beef broth, crushed tomatoes, bay leaf, and rosemary/thyme. The liquid should mostly cover the ribs. Bring to a gentle simmer.
- Slow Cook:
- Oven Method: Cover the pot tightly and transfer to a preheated oven at 150°C (300°F) for 2.5 – 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Stovetop Method: Reduce heat to low, cover tightly, and simmer gently for 3-4 hours, checking occasionally and adding more liquid if needed.
- Slow Cooker Method: Transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until tender.
- Rest & Serve: Once cooked, carefully remove the ribs from the pot. Skim any excess fat from the sauce. You can strain the sauce for a smoother consistency or serve it rustic with the vegetables. Taste and adjust seasoning. Garnish with fresh parsley.
Serving Suggestions:
These delicious short ribs pair wonderfully with creamy mashed potatoes, steamed rice, or a traditional Brazilian side like farofa. Don’t forget a fresh salad or Brazilian vinaigrette to cut through the richness!
Why Short Ribs Are a Brazilian Staple
In Brazil, costela bovina isn’t just a cut of meat; it’s a symbol of family gatherings, long leisurely meals, and the rich tradition of churrasco. It represents the joy of sharing good food with loved ones, often cooked slowly over many hours, becoming the centrepiece of celebrations. It’s affordable, incredibly flavourful, and embodies the hearty, comforting spirit of Brazilian home cooking.
This Short Ribs Recipe is more than just instructions; it’s an invitation to experience a piece of Brazilian culture and culinary tradition. We hope it inspires you to embrace the joy of cooking and sharing authentic flavours.
Ready to try this incredible Short Ribs Recipe for yourself? Visit Boi Gordo at 103 Upper Clapton Rd, E9 9BBU, London, to pick up the finest quality short ribs and all the Brazilian groceries you need to make your meal truly authentic. Our friendly team is always here to help you explore our range of premium meats and imported Brazilian food products. Come and discover why we’re the heart of Brazilian flavour in London!
