Costela Bovina Beef Ribs Recipe

Trim and salt

Pat the ribs dry with paper towels. Generously season all sides of the ribs with the coarse sea salt and freshly ground black pepper. Place on a rack in a shallow tray, uncovered, and refrigerate for at least 1 hour or up to overnight to allow the salt to penetrate (if refrigerating longer, bring to cool-room temperature 30–45 minutes before cooking).

Preheat and brown

Preheat the oven to 300°F (150°C). In a large Dutch oven or heavy ovenproof pot, heat the olive oil over medium-high heat until shimmering. Working in batches if needed, sear the ribs for 3–4 minutes per side until a deep brown crust forms. Transfer seared ribs to a plate and set aside.

Sauté vegetables

Reduce heat to medium. Add the sliced onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and tomato paste and cook 1–2 minutes, stirring, to remove the raw tomato taste.

Deglaze and assemble

If using, pour in the red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer the wine for 2–3 minutes to reduce slightly. Return the ribs to the pot, nestling them among the vegetables and bones. Add the beef stock until it comes about halfway up the sides of the ribs (approximately 3 cups). Tuck the thyme sprigs and bay leaves into the liquid.

Braise low and slow

Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook at 300°F (150°C) until the meat is very tender and pulling away from the bone, about 2.5 to 3.5 hours depending on thickness. Check once halfway through to ensure the liquid level remains adequate; add a splash of stock or water if it has dropped too low.

Reduce braising liquid (optional)

When ribs are tender, carefully remove them to a serving platter and tent loosely with foil to keep warm. Skim any excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the liquid until slightly thickened and saucy, about 6–10 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Spoon some of the reduced sauce and vegetables over the ribs. Sprinkle chopped fresh parsley on top and serve with lemon wedges on the side for a bright finish. Serve the ribs hot with your choice of sides (mashed potatoes, rice, polenta, or roasted vegetables).