Costela from Fogo de Chao features tender, slow-roasted beef ribs seasoned with a robust blend of spices, showcasing succulent, juicy meat with a caramelized, smoky crust that melts in your mouth.
Equipments
- Charcoal or wood-fired grill (Churrasco grill or rotisserie)
- Large carving knife
- Meat thermometer
- Basting brush
- Tongs
- Large cutting board
- Mixing bowls
- Chef’s apron
- Aluminum foil
- Meat hook or roasting fork
Ingredients
- 4 lbs (1.8 kg) beef short ribs (bone-in)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
Beef short ribs with the bone in are essential to achieving the authentic rich flavor and tenderness of Costela from Fogo de Chao. The seasoning blend of kosher salt, black pepper, garlic powder, smoked paprika, onion powder, oregano, thyme, and cumin creates a robust and aromatic crust that enhances the meat's natural smokiness. Olive oil and Worcestershire sauce add moisture and depth to the marinade, helping the spices adhere during the slow-roasting process. Use a meat thermometer to ensure the ribs are cooked to the perfect medium-rare to medium temperature, preserving juiciness. Your careful selection and preparation of these key ingredients will make your homemade Costela from Fogo de Chao copycat menu truly stand out.
Instructions
- **Instructions:**
- Preheat the charcoal or wood-fired grill to medium-low heat (275–300°F / 135–150°C).
- In a mixing bowl, combine salt, black pepper, garlic powder, smoked paprika, onion powder, oregano, thyme, and cumin.
- Pat beef short ribs dry with paper towels.
- Brush ribs with olive oil and Worcestershire sauce.
- Generously season ribs all over with spice blend.
- Let ribs rest at room temperature for 30–45 minutes.
- Place ribs bone-side down on the grill or rotisserie.
- Cook ribs slowly with indirect heat, basting occasionally with leftover olive oil and Worcestershire sauce using a basting brush.
- Rotate or turn ribs every 30–45 minutes using tongs or meat hook for even cooking.
- Cook for 3–4 hours, until internal temperature reaches 195–203°F (90–95°C) and meat pulls back from the bone.
- Wrap ribs loosely in aluminum foil and rest for 20–30 minutes.
- Transfer ribs to a large cutting board.
- Slice between the bones with a large carving knife.
- Serve hot.
Substitution
The Costela from Fogo de Chao copycat recipe calls for beef short ribs that are best slow-roasted over charcoal or wood-fired grills to achieve that signature smoky crust and tender texture. If you don't have access to a churrasco grill, a conventional oven set low and slow can serve as an alternative to mimic the slow-roasting process. You can substitute bone-in beef short ribs with boneless ones if necessary, but cooking times may vary and the final flavor might be slightly less intense. Olive oil can be swapped with avocado oil or another high-smoke point oil to maintain the robustness of the marinade. When carving, ensure you use a sharp large knife and let the meat rest for at least 10 minutes to lock in juices and make slicing easier.
Tips
Ensure your grill maintains a steady medium-low temperature between 275-300degF (135-150degC) to achieve the tender, slow-roasted texture characteristic of Costela from Fogo de Chao. Use a meat thermometer to monitor the internal temperature, aiming for 195-203degF (90-95degC) to guarantee the meat is juicy and pulls back from the bone easily. Regularly baste the ribs with the olive oil and Worcestershire sauce mixture to keep the surface moist and enhance flavor through the caramelized, smoky crust. Let your ribs rest wrapped in aluminum foil for 20-30 minutes after cooking to allow juices to redistribute, ensuring every bite is succulent and flavorful.
Nutritions
Costela from Fogo de Chao provides a rich source of protein essential for muscle repair and growth, with approximately 80 grams of protein per 4-ounce serving of beef short ribs. The dish contains significant amounts of iron and zinc, which support immune function and oxygen transport in your body. High in calories due to the marbled fat content and olive oil, it supplies healthy monounsaturated fats while also providing important B vitamins like B12 and niacin. Enjoying this slow-roasted beef rib as part of a balanced diet helps meet your nutritional needs for energy and vital nutrients.
Storage
Store leftover Costela beef ribs in an airtight container or tightly wrapped in aluminum foil to maintain moisture and flavor. Refrigerate within two hours of cooking and consume within 3-4 days for optimal freshness. For longer storage, freeze the ribs wrapped securely in foil and placed in a freezer-safe bag, ensuring you thaw them slowly in the refrigerator before reheating.
Variation or Alternatives
You can experiment by substituting beef short ribs with pork ribs for a slightly sweeter taste and lighter texture. Swap smoked paprika with chipotle powder to introduce a smoky and spicy kick that enhances the caramelized crust. Consider using apple cider vinegar or red wine instead of Worcestershire sauce in the basting mixture to add tangy acidity that balances the rich meat flavors. For cooking, try wrapping the ribs in foil halfway through grilling to retain moisture and achieve fall-off-the-bone tenderness.
Allergies
Costela from Fogo de Chao contains beef short ribs and spices, which may trigger allergic reactions in individuals sensitive to red meat or specific seasonings like garlic, onion, or cumin. Worcestershire sauce can also contain ingredients such as anchovies or soy, potentially causing allergies for some people. Your best option is to review the ingredient list carefully and consult with your healthcare provider if you have known food allergies.
Why this recipe?
The Costela menu at Fogo de Chao is highly popular for its tender, slow-cooked Brazilian-style beef ribs, seasoned perfectly to enhance the rich, smoky flavor. This dish offers a unique combination of savory taste and melt-in-your-mouth texture, making it a standout choice among meat lovers. Creating a copycat version allows you to enjoy the authentic flavors and experience the tradition of churrasco dining in your own kitchen. Your effort in replicating this classic will reward you with a satisfying, restaurant-quality dish that delights the palate and impresses guests.