ChefXi OfficialSucculent bone-in short ribs braised to tenderness, wrapped in delicate manioc ribbons, and finished with a smoky cachaça-barbecue reduction. Served alongside a garlic-rich collard farofa.
Season the short ribs generously with salt and black pepper. In a large Dutch oven over medium-high heat, sear the ribs on all sides until deeply browned. Remove and set aside.
Don't overcrowd the pan; sear in batches if necessary to maintain high heat.
In the same pot, sauté diced onions and 4 minced garlic cloves until translucent. Deglaze with a splash of cachaça, scraping up the brown bits.
Return the ribs to the pot, add beef stock until halfway submerged. Cover and braise in a 325°F (160°C) oven for 3 hours until fork-tender.
Low and slow is the secret to the marrow-like texture.
While the meat braises, prepare the glaze. In a small saucepan, combine 1 cup cachaça, balsamic vinegar, and honey. Simmer until reduced by half into a thick, syrupy glaze.
For the farofa, heat olive oil in a skillet. Sauté 6 minced garlic cloves until golden. Add shredded collard greens and cook until wilted. Stir in manioc flour and toast until golden and fragrant.
Once ribs are done, remove from liquid. Wrap each rib section in the shaved manioc ribbons. Brush generously with the cachaça-barbecue glaze.
Return the wrapped ribs to the oven for 5-7 minutes to crisp the manioc and set the glaze.
Mix parsley, lemon zest, and grated garlic to create the gremolata. Serve the ribs over a bed of collard farofa, garnished with the bright gremolata finish.
This dish is a soulful dialogue between the slow-braising traditions of Italy and the indigenous roots of Brazil. Wrapping the short ribs in thin manioc sheets creates a unique texture that absorbs the cachaça-infused juices. Ensure you use a high-quality aged cachaça for the glaze to achieve that deep, smoky essence. Respect the lineage of the manioc—it is the bread of the land.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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