Slow-Braised Brazilian Beef Ribs
Slow-braised beef ribs with tomatoes, cumin and smoked paprika, finished with lime and fresh herbs — rich, tender and perfect for a comfort-food dinner.
Slow-Braised Brazilian Beef Ribs
Slow-braised beef ribs with tomatoes, cumin and smoked paprika, finished with lime and fresh herbs — rich, tender and perfect for a comfort-food dinner.
Ingredients
15 items
2 kilogramsbeef ribsPaleoGluten-Free
2 tablespoonsolive oilVeganGluten-Free
2 unitsonionVeganGluten-Free
6 unitsgarlicVeganGluten-Free
400 gramstomatoVeganGluten-Free
500 millilitersbeef stockGluten-FreeDairy-Free
1 unitlimeVeganGluten-Free
1 tablespoonsugar(optional)VeganGluten-Free
2 unitsbay leafVeganGluten-Free
1 teaspoonground cuminVeganGluten-Free
1 teaspoonpaprikaVeganGluten-Free
2 teaspoonssaltVeganGluten-Free
1 teaspoonblack pepperVeganGluten-Free
1 handfulcilantro(optional)VeganGluten-Free
1 unitred chili(optional)VeganGluten-Free
Instructions
Trim, season and rest
Pat the beef ribs dry with paper towels. Trim any excess loose fat. Generously season all sides with 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, ground cumin and smoked paprika. Set the seasoned ribs on a tray and rest at room temperature for 20 minutes (or refrigerate up to 2 hours; bring back to room temperature before searing).Rest time (room temperature): 20 minTips:
- •Drying the surface of the ribs ensures a better sear.
- •If you have time, season them the night before and refrigerate uncovered for deeper flavor; allow 30–60 minutes at room temperature before browning.
Prep aromatics
Peel and thinly slice the onions. Smash and roughly chop the garlic. If using red chili, slice it thinly (remove seeds for less heat). Juice the lime and set aside.Tips:
- •Smashing garlic with the side of a knife releases more flavor for frying.
- •Reserve lime halves to squeeze on the finished dish for a bright finish.
Substitutions
Final notes
This recipe adapts well to slow cookers (brown first, then transfer all to slow cooker and cook on low 6–8 hours) or pressure cookers (reduce braise time to 45–60 minutes under high pressure). For a cleaner sauce, chill briefly and skim solidified fat before reheating and reducing. Make ahead: braise, cool, refrigerate overnight, skim fat, and reheat gently — flavors will be more developed.
Instructions
Trim, season and rest
Pat the beef ribs dry with paper towels. Trim any excess loose fat. Generously season all sides with 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, ground cumin and smoked paprika. Set the seasoned ribs on a tray and rest at room temperature for 20 minutes (or refrigerate up to 2 hours; bring back to room temperature before searing).Rest time (room temperature): 20 minTips:
- •Drying the surface of the ribs ensures a better sear.
- •If you have time, season them the night before and refrigerate uncovered for deeper flavor; allow 30–60 minutes at room temperature before browning.
Prep aromatics
Peel and thinly slice the onions. Smash and roughly chop the garlic. If using red chili, slice it thinly (remove seeds for less heat). Juice the lime and set aside.Tips:
- •Smashing garlic with the side of a knife releases more flavor for frying.
- •Reserve lime halves to squeeze on the finished dish for a bright finish.
Substitutions
Final notes
This recipe adapts well to slow cookers (brown first, then transfer all to slow cooker and cook on low 6–8 hours) or pressure cookers (reduce braise time to 45–60 minutes under high pressure). For a cleaner sauce, chill briefly and skim solidified fat before reheating and reducing. Make ahead: braise, cool, refrigerate overnight, skim fat, and reheat gently — flavors will be more developed.
Nutritional facts
per serving