Feijoada-Braised Beef Ribs with Orange and Farofa Crunch
Imagine a Sunday in Rio, the air thick with the scent of slow-cooked black beans and smoky meat. I've taken the soul of feijoada—that deep, earthy braise—and married it to the primal joy of churrasco ribs. You'll get fall-apart beef ribs simmered with black beans, orange peel, and a whisper of cumin, absorbing all that rich, savory depth. Then, a golden, buttery farofa with crispy bacon and toasted cassava flour adds the crunch that makes every bite a celebration. It's a dish that feels like a warm embrace—bold, comforting, and utterly Brazilian. Serve it with a bright orange salsa to cut the richness, and watch everyone go quiet with pleasure.
Ingredients
- beef short ribs1.5 kg
- dried black beans200g
- orange zest2 tbsp
- orange, peeled and sliced1
- bacon, diced100g
- onion, chopped1 large
- garlic cloves, minced4
- bay leaves2
- ground cumin1 tsp
- smoked paprika1 tsp
- beef stock500ml
- cassava flour (farofa)150g
- butter50g
- parsley, chopped2 tbsp
- salt and pepperto taste
Nutrition
Directions
- 1
Soak black beans overnight in water. Drain and set aside.
- 2
Pat ribs dry, season generously with salt, pepper, and half the cumin. In a large heavy pot over medium-high heat, sear ribs in batches until brown on all sides, about 3 minutes per side. Remove and set aside.
- 3
In the same pot, cook bacon until crispy. Add onion and garlic, sauté until soft and translucent, scraping up browned bits. Stir in remaining cumin, paprika, bay leaves, and orange zest. Cook for 1 minute until fragrant.
- 4
Return ribs to pot, add soaked beans and beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until ribs are fork-tender and beans are creamy. Add orange slices in the last 15 minutes for a subtle citrus brightness.
- 5
While ribs cook, make farofa: Melt butter in a skillet over medium heat. Add cassava flour and stir constantly until golden and toasted, about 5–7 minutes. Mix in parsley and season with salt. Keep warm.
- 6
Once ribs are done, remove orange slices and bay leaves. Taste the sauce and adjust seasoning. To serve, spoon beans over a platter, place ribs on top, and finish with a generous sprinkle of farofa crunch.
- 7
Garnish with fresh orange slices and extra parsley if desired. Serve hot, with rice on the side if you like.
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