20-Min Garlic Beef Ribs (Costela no Bafo)
Tender beef ribs braised in a garlicky, vinegary steam until fall-apart tender and glistening. A streamlined take on the Brazilian classic, done on one stovetop in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs beef short ribs (flanken-cut or 1-inch thick)
- 10 cloves garlic cloves, smashed
- ½ cup white vinegar
- 1 cup beef broth
- 2 leaves bay leaves
- 1 whole chili pepper (optional: jalapeño or dried red chili)
Instructions
- 1
Pat beef ribs dry. Season generously with salt and black pepper on both sides.
- 2
Heat oil in a large heavy skillet over medium-high until shimmering, about 90 seconds.
- 3
Working in batches, sear ribs 2 minutes per side without moving until edges brown. Transfer to a plate.
- 4
Add smashed garlic to the skillet and cook 60 seconds until fragrant, stirring once.
- 5
Pour in vinegar, broth, and bay leaves. Return ribs to pan. Cover and simmer 8 minutes until meat is fork-tender.
- 6
Uncover. If using chili, add now. Simmer 2 more minutes. Serve in bowls with braising liquid spooned over.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel)
- lid or foil to cover skillet
- tongs
- paper towels
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