Brazilian Stuffed Rib Roast Recipes

STUFFED STANDING RIB ROAST

Steps:

• Put the porcini mushrooms in a heatproof bowl and cover with boiling water. Let sit until softened, about 20 minutes. Remove the mushrooms with a slotted spoon so any grit stays at the bottom of the bowl; finely chop the mushrooms.
• Melt 4 tablespoons of the butter in a large skillet over medium-high heat; add the cremini and porcini mushrooms. Cook, stirring occasionally, until all the water cooks off and the mushrooms start to brown around the edges, about 10 minutes. Stir in the shallots, thyme, 1/2 teaspoon salt and several grinds of pepper and cook until the shallots soften and the mushrooms turn golden brown, about 5 minutes. Transfer to a baking sheet and spread in a thin layer to cool to room temperature.
• Meanwhile, melt 2 more tablespoons of the butter in the same skillet over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant and softened, about 1 minute. Add the spinach and cook, stirring often, until cooked through, about 4 minutes. Season with 1/2 teaspoon salt and stir to combine. Transfer the spinach to a colander set in a bowl to drain any excess moisture. Let cool to room temperature.
• While the spinach cools, melt the remaining 4 tablespoons butter in the skillet over medium-high heat. Add the brioche cubes and cook, stirring frequently, until golden brown and crispy, about 10 minutes. Remove from the heat and let cool to room temperature.
• Preheat the oven to 450 degrees F.
• With a sharp boning knife, cut the meat and fat away from the rib bones about 1 1/2 inches down from the top, scraping the bones as clean as you can. Trim any excess fat so there's no more than 1/4-inch covering the meat. (You can also ask your butcher to do this for you.)
• Put the roast on a large cutting board with the bones upright. Holding a large, sharp knife parallel to the bones and about 1 inch from the back of the bones, cut straight down until you are about 1 inch from the bottom of the roast. Gently pull the meat away from the bone so that the bones are upright and the meat is on the cutting board. Position the knife so it is parallel to the cutting board and, starting where you left off with your last cut, continue to cut into the meat about 1 inch up from the board, slowly unrolling the meat as you cut. You will have a long rectangular piece of meat attached to the bone that is about 1-inch thick.
• Once the meat is in an even layer, sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Spread the mushroom mixture in an even layer on the meat. Top with the brioche and then layer on the spinach. Dot with the truffle butter if using. Starting at the boneless end, tightly roll the meat back up and secure tightly with butcher twine (tie it all the way around the roast between each rib). Sprinkle the outside with 1 tablespoon salt and 1 teaspoon pepper.
• Place bone-side down on a roasting rack set in a roasting pan and transfer to the oven. Roast for 20 minutes, then turn the heat to 350 degrees F and continue to roast until the meat registers 125 degrees F on an instant-read thermometer for medium-rare, about 2 1/2 hours.
• Transfer the roast to a cutting board and let rest for 30 minutes before slicing and serving.

STUFFED STANDING RIB ROAST

Steps:

• Make the stuffing: place the porcini in a small bowl and cover with boiling water. Soak for at least 45 minutes, or up to several hours, until soft. Lift porcini out of the liquid, drain on paper towels, chop and set aside. Strain the soaking liquid, leaving behind any grit in the bottom of the bowl, and set aside.
• Heat a large skillet over medium heat. Add sausages and cook for about 5 minutes, breaking the meat apart with a fork as it browns. Add mushrooms, shallots and garlic, cover, and cook for about 5 minutes more, stirring from time to time, until the vegetables are tender.
• Transfer the mixture to a large bowl. Stir in bread cubes, rosemary, spinach and egg and mix well. Moisten with about 1/4 cup reserved mushroom liquid. The stuffing should be slightly moist but not wet. Season to taste with salt and pepper and set aside, or refrigerate if not using immediately. (The stuffing is best made a day ahead and refrigerated, but don't stuff the meat ahead, as it can spoil.)
• Cook the meat: let the roast stand at room temperature for 4 hours before roasting. Heat the oven to 450 degrees, with a rack in the lower third of the oven.
• Using a long sharp knife, cut the roast between the bones and the meat so that the rack of ribs is almost severed from the meat, leaving about 3/4 inch of the meat attached to the bones. Place the roast on a flat surface so that you are looking down into the crevices between the bones and meat. Spread the stuffing into each crevice, using a rubber spatula to pack it in. (If you have extra stuffing, bake it in a buttered uncovered casserole dish for 30 minutes.) Tie the bones back in place with a couple of loops of butcher's twine to keep the stuffing inside.
• Combine the garlic, salt, pepper, rosemary, fennel seeds and oil in a small bowl. Generously rub the mixture over the top and sides of the roast and bones. Place a large V-shape roasting rack in a roasting pan and nestle the roast on the rack so that the bones are sticking straight up. Wrap the bone tips in aluminum foil to prevent burning.
• Roast for 20 minutes, then turn down the oven to 350 degrees and roast until the internal temperature is about 120 degrees. If you are not using a continuous-read thermometer, begin monitoring the internal temperature with an instant-read thermometer after 45 minutes, checking the temperature every 15 minutes at the thickest part of the roast. When the roast is done (usually 1 1/4 to 2 hours), set aside, covered loosely with aluminum foil, to rest for at least 20 minutes and up to 45 minutes before carving and serving. The temperature will rise 10 to 15 degrees as it rests.
• To carve and serve, remove the twine from the roast. Place the roast on a cutting board so that the bones are vertical. Sever the strip of meat attached to the bones and spoon the stuffing into a serving bowl. Set the bones aside, and turn the roast so the bone side lies flat. Cut the roast into 1/4- to 1/2-inch-thick slices and arrange in an overlapping row on a serving platter.
• Slice between the bones to separate them and add to the platter. Pour any carving juices over the meat and serve.

BRAZILIAN-STYLE BEEF RIBS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.
• Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.

STUFFED RIBS

Steps:

• Combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. Sprinkle over the meaty side of the ribs, and rub into the meat. Let stand while making the dressing.
• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. Mix well with your hands. Pour the broth evenly over the mixture to dampen all of the stuffing. Lay one rack of the ribs on the counter, meaty side down. Top with the stuffing; pile it up! Top with the second rack of ribs, meaty side up. Wrap and tie with thread or string in about 3 places to keep them together. Transfer to a rack in a roasting pan.
• Cover, and bake for 1 hour in preheated oven. Remove the cover, and bake an additional 45 minutes to 1 hour.

STUFFED SIRLOIN ROAST

Steps:

• In a large skillet, cook 6 bacon strips over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Crumble bacon and set aside. In drippings, saute onion, celery and carrot until crisp-tender. Remove from heat; stir in bread crumbs, parsley, garlic powder, pepper and bacon. Let stand until liquid is absorbed., Preheat oven to 325°. Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Cut remaining bacon strips in half; arrange over top of roast. Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

BRAZILIAN STUFFED RIB ROAST

Steps:

• 1. Using a larding iron or sharpening steel, pierce the roast from end to end in 16 to 20 places. The idea is to riddle the meat with slender tunnels that run along the grain.2. Insert the carrot halves, bell pepper strips, thin onion wedges, and ham and cheese strips into these tunnels, gently inching them into the holes. The carrot strips will be long enough to transpierce the meat, but you'll need to double or triple up on the remaining ingredients insert shorter items from both ends.3. Make tiny slits, 1 inch apart, in the surface of the roast, using the tip of a paring knife. Insert a sliver of garlic in each. Generously season the roast with salt and pepper (see Note).4. Indirect grilling method: Set up the grill for indirect cooking. Place a large drip pan in the center. Preheat to medium. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan. Cover the grill and cook the roast to taste: 1 to 1 1/2 hours for medium-rare (145°F on an instant-read thermometer), 1 1/2 to 2 hours for medium (160°F). If using a charcoal grill, add 10 to 12 fresh coals per side every hour.Rotisserie method: Set up the rotisserie. If using a gas grill, preheat the front and rear burners to high. If using a charcoal grill, light the coals and rake into rows in front and back, leaving a gap in the center. Skewer the roast on the spit. Rotisserie the roast until cooked to medium-rare (about 145°F on an instant-read thermometer), 1 1/4 to 1 1/2 hours on a covered rotisserie. For medium (160°F), cook for 1 1/2 to 2 hours. If using a charcoal grill, replenish the coals as needed.5. Transfer the roast to a cutting board and let rest for 10 minutes. Cut into thin crosswise slices, using an electric knife or sharp carving knife to serve.Serves 8Note: The recipe can be prepared up to 8 hours ahead to this point. Store in the refrigerator.

AMAZING STUFFED SPARE RIBS..

Steps:

• prepar stuffing as per box instructions --
• cut ribs into 2 rib portions.
• salt and pepper both sides.
• fill one rib with dressing,,generously.
• place second rib on top.
• tie with twine or thread to secure both pieces.
• place on parchment lines cookie sheet.
• bake at 350 degrees approx 75 minutes.
• turn half way through cooking time --
• enjoy -- you'll love them.
• you could increase the amount for more servings.

BRAZILIAN OLIVE-STUFFED POT ROAST

Steps:

• Drain 1 cup ripe olives, reserving liquid. Chop ripe olives finely. Mix with parsley, cheese, 2 teaspoons chili powder, salt and garlic.
• Make about 15 slits in roast, and force ripe-olive mixture down into slits.
• Brown roast slowly on all sides in an oiled skillet or Dutch oven. Drain off and discard fat.
• Add onion to meat and brown lightly. Mix tomato sauce with 1/2 cup liquid reserved from olives and remaining teaspoon of chili powder and pour over roast. Heat to boiling, reduce to low heat and cover pan. Simmer about 2 hours or until meat is tender, basting once or twice.
• Pare and cut carrots into thick diagonal slices. Wash zucchini and cut into halves. Add carrots to meat 30 minutes before meat is done. Cook 15 minutes, then add zucchini and remaining olives and cook 15 minutes longer.
• When meat and vegetables are tender, remove to heated serving dish. Skim fat from remaining pan liquid. Mix flour with 2 tablespoons cold water. Add a little of the hot liquid, then combine with remaining liquid in pan. Cook, stirring until mixture boils and thickens. Serve sauce over meat and vegetables.

BRAZILIAN STUFFED RIB ROAST

Steps:

• 1. Using a larding iron or sharpening steel, pierce the roast from end to end in 16 to 20 places. The idea is to riddle the meat with slender tunnels that run along the grain.2. Insert the carrot halves, bell pepper strips, thin onion wedges, and ham and cheese strips into these tunnels, gently inching them into the holes. The carrot strips will be long enough to transpierce the meat, but you'll need to double or triple up on the remaining ingredients insert shorter items from both ends.3. Make tiny slits, 1 inch apart, in the surface of the roast, using the tip of a paring knife. Insert a sliver of garlic in each. Generously season the roast with salt and pepper (see Note).4. Indirect grilling method: Set up the grill for indirect cooking. Place a large drip pan in the center. Preheat to medium. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan. Cover the grill and cook the roast to taste: 1 to 1 1/2 hours for medium-rare (145°F on an instant-read thermometer), 1 1/2 to 2 hours for medium (160°F). If using a charcoal grill, add 10 to 12 fresh coals per side every hour.Rotisserie method: Set up the rotisserie. If using a gas grill, preheat the front and rear burners to high. If using a charcoal grill, light the coals and rake into rows in front and back, leaving a gap in the center. Skewer the roast on the spit. Rotisserie the roast until cooked to medium-rare (about 145°F on an instant-read thermometer), 1 1/4 to 1 1/2 hours on a covered rotisserie. For medium (160°F), cook for 1 1/2 to 2 hours. If using a charcoal grill, replenish the coals as needed.5. Transfer the roast to a cutting board and let rest for 10 minutes. Cut into thin crosswise slices, using an electric knife or sharp carving knife to serve.Serves 8Note: The recipe can be prepared up to 8 hours ahead to this point. Store in the refrigerator.