Beef Ribs
Unlike picanha, tenderloin or entrecote, the short ribs are relatively a cheep cut. This doesn't mean you cannot get a competitive result in taste and juiciness, when using it on the grill. But to get this result, you are going to need a lot of patience, since it is going to roast for several hours, so plan well in advance.
When buying this cut, ask the butcher for a cut with two layers of meat above the ribs with a thin layer of fat in between. This way you will get an entry course and the main course at one shot. Also don't remove the white membrane layer under the ribs, since it will keep the ribs from falling apart, when on the grill.
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2 Kg (4 lbs 7 oz) beef ribs in one cut
coarse salt
Preparation time: 6 hours
Difficulty level: Easy
Servings: 10
Ingredients
Preparation
If you were lucky and got a cut with two layers of meat, then with a sharp knife make crisscross cuts on the upper layer.
Put plenty of coarse salt from both sides and massage it into the meat. Let it rest with the salt for 15 mins, then remove the excess salt.
Put on a hot grill about 60 cm above the heat source with the bones down and roast for about 5 hours. The sign is the meat starts to depart from the bones. Turn it over for one hour more.
When ready, remove the upper layer of meat (the one you crisscrossed before). It should get brown and crunchy by now. Cut it into small pieces and serve as first course. Let the rest cool down for 5 mins and serve in one piece, cutting it on the dinner table.
