"usually encompassing two types of ribs: Costela do dianteiro (chuck ribs) or costela minga (short ribs). Costela comes from the back part of the cow, so it has a lot of marbling due to all that extra fat. The best Brazilian steakhouses will cook costela for hours to draw out all of the natural flavors, and the process allows the fat within the meat to melt and act as a natural basting liquid."
"It is often prepared "no bafo", which means it gets wrapped in cellophane paper and roasted in a barbecue pit. Another common method is "fogo de chão", where the ribs are cooked on skewers over hot coals in the ground, which adds a touch of smoke. Both lead to a delicious result, even though the only seasoning that's added to the meat is salt."
Costela is a traditional Brazilian beef rib cut often served at barbecues, including Costela do dianteiro (chuck ribs) and costela minga (short ribs). The cut comes from the back part of the cow and carries heavy marbling and fat that melts during long cooking, producing rich, juicy, fall-off-the-bone meat. Common preparations include no bafo, where meat is wrapped in cellophane and roasted, and fogo de chão, where ribs cook on skewers over hot coals, imparting smoke. Only salt is typically used for seasoning. Costela is central to gatherings and leftovers are used in stews, sandwiches, and pizza.
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