Authentic Campeira Ribs Recipe: Slow-Cooked Flavor

Summary

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

For the Ribs:

• 3 kg beef ribs (preferably chuck ribs)
• 3 cloves garlic, minced
• 2 large onions, chopped
• Juice of 2 lemons
• 3 bay leaves
• Coarse salt to taste
• Black pepper to taste
• Extra virgin olive oil

For the Marinade:

• 1 cup dry red wine
• ½ cup red wine vinegar
• 2 tablespoons Dijon mustard
• Chopped fresh herbs (rosemary, thyme) to taste

Instructions

1. Prepare the Marinade: In a large bowl, mix the red wine, vinegar, mustard, and fresh herbs.
2. Marinate the Ribs: Place the ribs in a large plastic bag or deep container. Pour the marinade over the ribs, ensuring they are well-coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
3. Prepare the Ribs: Remove the ribs from the refrigerator about 1 hour before you start roasting.
4. Season: In a bowl, mix the minced garlic, chopped onion, lemon juice, bay leaves, coarse salt, and black pepper. Rub this mixture well into the ribs.
5. Roast: Wrap the ribs tightly in aluminum foil, sealing well to prevent steam from escaping. Place the ribs on a baking sheet.
6. Slow Roast: Place in a preheated oven at 160°C (320°F) for about 3 hours.
7. Finish: Remove the aluminum foil and increase the oven temperature to 200°C (400°F). Drizzle the ribs with a little olive oil and roast for another 30-45 minutes, or until golden brown.
8. Rest: Remove the ribs from the oven and let them rest for 15 minutes before slicing and serving. Campeira Ribs are even more delicious when shredded!

Campeira Ribs is a traditional recipe that delights everyone. The secret lies in the slow and careful preparation. The marinade helps tenderize the meat, while the seasoning ensures an irresistible flavor. Try this delicacy and surprise everyone!

Tips and Variations

• For a smoky flavor, add smoked paprika to the rib seasoning.
• You can add vegetables like potatoes, carrots, and pumpkin to the baking pan along with the ribs for a complete side dish.
• Try using other cuts of meat, such as beef chuck, but adjust the cooking time as needed.
• Campeira Ribs can also be prepared on the grill, using the indirect heat method for slow and even cooking.

Campeira Ribs is a versatile dish that allows for various adaptations. Use your creativity to tailor the recipe to your taste and surprise everyone with a delicious and personalized dish.

CHEF’s Tips

The key to perfect Campeira Ribs lies in patience and the quality of ingredients. When choosing the ribs, opt for cuts with good marbling (fat interspersed within the meat), as it will melt during cooking, providing unparalleled tenderness and flavor. The marinade not only tenderizes the meat but also enhances its flavor, so don’t skip this step. Use good quality fresh herbs, like rosemary and thyme, for an even more intense aroma. During slow cooking, ensure the ribs are well-sealed in aluminum foil to retain moisture and prevent the meat from drying out. Finish with a touch of extra virgin olive oil and a higher oven temperature to brown the surface and create a flavorful crust. Remember, resting the meat after cooking is crucial for the juices to redistribute, resulting in even more tender and flavorful ribs. Serve with simple accompaniments, such as boiled cassava or green salad, to avoid masking the authentic flavor of Campeira Ribs. Campeira Ribs is a celebration of flavor and tradition, a dish that warms the soul and brings people together around the table.