Costela de Panela que Desmancha
Costela de Panela que Desmancha is a medium Brazilian recipe that serves 4. 520 calories per serving. Recipe by Flavio Molinari on YouTube.
Prep: 20 min | Cook: 2 hrs 48 min | Total: 3 hrs 23 min
Cost: $19.60 total, $4.90 per serving
Ingredients
- 2.5 lb Beef Short Ribs (Bone‑in, cut into 2‑3 inch pieces)
- 2 tsp Salt (Kosher or sea salt)
- 1 tsp Black Pepper (Freshly ground)
- 2 tbsp Olive Oil (Extra virgin)
- 1 piece Onion (Medium, diced)
- 1 piece Carrot (Large, diced)
- 2 cloves Garlic (Minced)
- 1 tbsp Tomato Paste (Good quality)
- 1 cup Red Wine (Dry red wine, e.g., Cabernet Sauvignon)
- 2 leaves Bay Leaves (Dried)
- 4 cup Water (Hot water, enough to cover the ribs)
- 2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
Season the Ribs
Pat the short rib pieces dry with paper towels, then sprinkle both sides with salt and black pepper.
Time: PT5M
Heat the Pot and Sear
Place the pot over high heat, add olive oil, and wait until it shimmers. Add the ribs in a single layer and sear without moving until a deep brown crust forms, about 4‑5 minutes per side.
Time: PT10M
Temperature: high
Remove Ribs
Transfer the browned ribs to a plate and set aside, keeping the fond in the pot.
Time: PT2M
Sauté Aromatics
Add the diced onion and carrot to the same pot, cooking until softened, about 5 minutes. Then add the minced garlic and cook for another minute.
Time: PT6M
Temperature: medium
Incorporate Tomato Paste
Stir in the tomato paste and cook for 1 minute to eliminate raw acidity.
Time: PT1M
Temperature: medium
Deglaze with Red Wine
Pour the cup of red wine into the pot, stirring and scraping the bottom to lift all browned bits. Let it simmer for 2 minutes to reduce slightly.
Time: PT2M
Temperature: medium
Return Ribs and Add Liquid
Place the seared ribs back into the pot, add the bay leaves, and pour hot water until the ribs are just covered.
Time: PT2M
Braise Low and Slow
Reduce the heat to low, cover the pot, and let the ribs simmer gently for 2 hours 30 minutes, checking occasionally that the liquid remains at least covering the meat.
Time: PT2H30M
Temperature: low
Check for Doneness
Insert a fork into a rib; if it slides in easily and the meat pulls away from the bone, the ribs are tender.
Time: PT2M
Garnish and Serve
Remove the bay leaves, sprinkle chopped fresh parsley over the ribs, and serve hot with the broth.
Time: PT3M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 15 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, High-Protein, Keto-Friendly
Allergens: Beef, Sulphites (wine)
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef chuck roast, cut into chunks
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Tomato Paste: Tomato purée
- Instead of Red Wine: Beef broth, Non‑alcoholic red wine
- Instead of Bay Leaves: Thyme
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Large Heavy‑Bottomed Pot or Dutch Oven
- Tongs
- Chef's Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring Spoons
- Measuring Cup
- Ladle (optional)
- Plate for Resting Meat (optional)
Critical Steps — Do Not Skip
- Sear the ribs until a deep brown crust forms
- Deglaze the pot with red wine, scraping the fond
- Braise the ribs low and slow for at least 2.5 hours until tender
Chef Tips from the Video
- Pat the meat dry before searing for a superior crust.
- Choose a red wine you would enjoy drinking; it adds depth to the broth.
- Skim excess fat from the surface before serving for a cleaner flavor.
- Add a pinch of smoked paprika for a subtle smoky note (optional).
Troubleshooting
Ribs are still tough after the braising time.
Continue simmering uncovered for another 15‑30 minutes, or increase the braising time until the meat pulls away easily.
The sauce is too thin.
Remove the ribs, increase heat to medium‑high, and reduce the liquid until it reaches the desired consistency, or stir in a slurry of 1 tsp cornstarch mixed with 2 tsp water.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container with broth for up to 4 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Room temperature: Do not store at room temperature; refrigerate within 2 hours of cooking.
Make-Ahead Tips
- The ribs taste even better after a night in the refrigerator; reheat gently on the stove.
- You can prepare the entire dish a day ahead and store covered in the fridge.
- Portion and freeze for later meals; reheat slowly to retain tenderness.
Frequently Asked Questions
What is the cultural significance and history of Costela de Panela in Brazilian cuisine?
Costela de Panela is a beloved comfort dish in Brazil, traditionally cooked for family gatherings and Sunday lunches. Its roots trace back to Portuguese colonial cooking, where slow‑cooked meat stews were common, and it has evolved into a hearty, home‑style staple across the country.
What traditional regional variations of Costela de Panela exist within Brazil?
In the South, the ribs are often cooked with chimichurri or smoked paprika, while in the Northeast they may include coconut milk and dendê oil for a richer, tropical flavor. Some regions add local root vegetables like cassava or sweet potatoes to the broth.
How is Costela de Panela traditionally served in Brazil?
It is typically served hot, directly from the pot, accompanied by white rice, farofa (toasted cassava flour), and a simple salad of lettuce and tomato. A side of pão de queijo (cheese bread) is also common for soaking up the broth.
On what occasions or celebrations is Costela de Panela typically prepared in Brazilian culture?
Costela de Panela is a go‑to dish for Sunday family meals, weekend gatherings, and festive occasions such as birthdays or holidays when a comforting, crowd‑pleasing main is needed. Its slow‑cooking method fits well with relaxed, social dining.
What authentic ingredients are essential for traditional Costela de Panela, and what are acceptable substitutes?
The core ingredients are bone‑in short ribs, salt, pepper, olive oil, onion, carrot, garlic, tomato paste, red wine, bay leaves, and water. Substitutes can include beef broth instead of wine, or a different sturdy cut like chuck roast if ribs are unavailable.
What other Brazilian dishes pair well with Costela de Panela?
Pair it with classic sides such as white rice, feijão tropeiro (bean and manioc flour mix), sautéed collard greens, and a fresh vinaigrette salad. A glass of chilled red wine or caipirinha also complements the rich flavors.
What makes Costela de Panela special or unique in Brazilian comfort food?
Its uniqueness lies in the combination of a deep, caramelized crust from searing and a long, low‑heat braise that transforms tough collagen into a silky, gelatin‑rich broth. The use of red wine adds a subtle acidity that balances the richness of the meat.
What are the most common mistakes to avoid when making Costela de Panela?
Common errors include overcrowding the pot during searing, which prevents a proper crust, and cooking at too high a temperature during the braise, which can toughen the meat. Also, neglecting to keep the ribs covered with liquid will result in dry, unevenly cooked meat.
How do I know when the Costela de Panela is properly tender and ready to serve?
Insert a fork or a small knife into the meat; it should slide in with little resistance and the meat should pull away from the bone easily. The broth should be thickened slightly and coat the back of a spoon.
What does the YouTube channel Flavio Molinari specialize in?
The YouTube channel Flavio Molinari focuses on authentic Brazilian home cooking, showcasing traditional recipes, technique tips, and everyday meals that celebrate Brazil’s diverse culinary heritage.
How does Flavio Molinari’s approach to Brazilian home cooking differ from other cooking channels?
Flavio Molinari emphasizes simplicity and the use of readily available ingredients while preserving regional flavors. He often highlights the importance of technique—like proper searing and low‑heat braising—to unlock deep, authentic taste, setting his tutorials apart from more shortcut‑oriented channels.
Last updated: September 6, 2026
