HOW TO BARBECUE THE PERFECT SHORT RIBS, ACCORDING TO FAZENDA'S FRANCISCO MARTINEZ

Although the UK may not boast the tropical climates of Brazil, but we can still bring the warmth of Churrasco-style grilling to our summer barbecues. I always recommend cooking over wood or wood charcoal for an authentic experience, as this allows for more natural and rich flavours.

Churrasco-style barbecuing, the way it’s done in Brazil, is a marathon, not a race — it's all about savouring the experience. To get it right, really get that fire going to begin with; you'll need more flames than you think to avoid running out of embers. An ember maker, sometimes called a firebox, is always useful to have on hand, and they’re easily found online.

Steak is typically the king of Churrasco, while beef short ribs are often overlooked. But with the right care and expertise, they can easily become the star of the show. For this recipe, you'll need to use a home oven initially to slow cook your meat ahead of your garden gathering, finishing over your barbecue coals for a smoky finish. The key for optimum results is in the marinating and overnight, slow cooking to ensure the meat becomes succulent and tender, whilst packing deep flavours to impress your guests. And, done right, that’s exactly what this will do.

Serves: 4

Ingredients

• 2 kg beef short ribs (trimmed of excess fat)
• 50ml sunflower oil
• 1 tbsp salt
• 1⁄2 tbsp sugar
• 1⁄2 tbsp black pepper
• 1⁄2 tbsp smoked paprika
• 1⁄2 tbsp cumin
• 1⁄2 tbsp mixed dried herbs

Method

1. Remove any excess fat by trimming your ribs to a 5mm fat cap, leaving just enough to add to the flavour.
2. Pour the sunflower oil onto the ribs and gently massage the meat all over with it.
3. Mix all the dry ingredients together, to make your dry rub marinade, then coat the ribs all over with it.
4. Generously wrap the ribs in cling film, wrapping at least three or four times, then wrap with foil. It’s really important to use a high-quality cling film to avoid it melting during the cooking process. This will help contain the flavourful juices and moisture in the parcel. A thorough foil wrap will also help prevent any melting.
5. Roast at 100°C for 8 hours overnight. Once removed from the oven, leave your ribs to cool to room temperature for a couple of hours before placing in the fridge until barbecuing time.
6. Place your ribs on the barbecue for one hour, still wrapped.
7. Remove the wrapping and place back on the coals or wood charcoal for a caramelised finish with smoky aromas before slicing and serving with sides of your choice.

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2025-03-20T12:06:47Z