Salt-Crusted Beef Ribs
A stunning Brazilian technique that seals beef ribs inside a thick rock salt shell, delivering incredibly tender and flavorful meat. The salt crust locks in the natural juices while drawing out excess fat for a perfectly balanced result. A true showstopper that is surprisingly simple to make.
🛒 Ingredients
8 servings
- 5 kg (11 lbs) bone-in beef back ribs
- 7 kg (15 lbs) coarse rock salt
- Fresh thyme or rosemary sprigs (optional)
- Coarsely cracked black pepper (optional)
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Directions
- 1
Preheat the oven to 480°F (250°C). Spread an even 1-inch (2.5 cm) layer of coarse rock salt across the bottom of a large rectangular roasting pan.
- 2
Place the beef ribs bone-side down on the salt bed. Cover the meat completely with a 1 to 1.5-inch (2–3 cm) layer of rock salt, making sure no part of the meat is left exposed.
- 3
Roast for 2 hours and 30 minutes without opening the oven door. The salt will harden into a firm, golden crust.
- 4
Remove from the oven and crack the crust using a mallet or the back of a heavy spoon. Lift out the ribs, tap them gently to remove excess salt, and serve immediately.
💡 Chef's Tip
Do not worry about using so much salt — the meat will not be overly salty. The crust acts as a natural regulator, absorbing fat and moisture while keeping the beef juicy and perfectly seasoned. Serve alongside chimichurri sauce or a squeeze of fresh lemon.
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