Recipe for Delicious Roasted Beef Ribs with Seasoned Potatoes

Recipe for Delicious Roasted Beef Ribs with Seasoned Potatoes

This is a classic Brazilian recipe for oven-roasted beef ribs, which are juicy, tender, and full of flavor. The potatoes absorb the meat juices and become well-seasoned. Perfect for a Sunday family lunch! Serves approximately 4-6.

Ingredients:

For the ribs:

1.5 to 2 kg of beef ribs (whole or in strips)

4 cloves of crushed garlic

Coarse salt and black pepper to taste

2 tablespoons of oil or olive oil

Optional herbs: fresh rosemary, thyme or chopped parsley

Optional: 1 tablespoon of soy sauce or Worcestershire sauce for more flavor

For the potatoes:

1 kg of potatoes (medium, peeled and cut into large pieces or quarters)

2 onions, sliced ​​or quartered

Salt, black pepper, sweet paprika and oregano to taste

Olive oil for drizzling

Preparation:

Season the ribs: In a container, rub the ribs with crushed garlic, coarse salt, black pepper and herbs. If possible, add soy sauce or Worcestershire sauce. Let it marinate for at least 1-2 hours (or overnight in the refrigerator for even more flavor).

Prepare the baking dish: Preheat the oven to 180°C (350°F). Line a large baking dish with aluminum foil (leave some overhang to cover). Place the ribs in the center, scatter the onions around, and drizzle with olive oil.

Bake covered: Cover tightly with aluminum foil (to steam and keep the meat tender). Bake for 2 to 2.5 hours. The meat should be very tender, almost falling off the bone.

Add the potatoes: After this time, carefully remove the aluminum foil (a lot of steam will escape!). Place the sliced ​​potatoes around the ribs. Season the potatoes with salt, pepper, paprika, oregano, and drizzle with more olive oil. Baste everything with the juices that have accumulated in the baking dish.

Brown: Increase the oven temperature to 200-220°C (400-500°F) and bake uncovered for another 45-60 minutes, until the meat is browned and forms a delicious crust, and the potatoes are tender inside and crispy outside. Baste with broth every 20 minutes to prevent drying out.

Let it rest and serve: Let it rest for 10 minutes before slicing. Serve hot, with the potatoes and broth on top. Accompany with white rice, farofa (toasted cassava flour), or green salad.

Tips for perfect results:

Beef ribs are tougher than pork ribs, so slow cooking is essential.

If you want them crispier, turn on the oven broiler for the last 10 minutes.

The time may vary depending on the size of the piece and the oven – check if the meat is tender with a fork.