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Costela

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The Brazilian name for ribs, central to churrasco culture. Can refer to short ribs or back ribs. Slow-grilled over open fire.

Anatomy & Source

Rib area. Brazilian churrasco costela is typically a large rack cooked low and slow over open coals.

Common Cooking Methods
Grilled Barbecue Slow-cooked

Local Names by Country

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Brazil (pt-BR)
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Costela

Also known as: Costela de Chão

Brazilian rib cut for churrasco. Slow-cooked over open coals (costela de chão). The cooking method defines the experience as much as the cut.

Equivalent Cuts in Other Countries

Equivalences are approximate. Regional butchery variation means these are community-suggested matches, not exact definitions.

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🇺🇸 Short Rib in United States

Both are from the rib area. Brazilian costela for churrasco is typically a larger rack cooked low and slow. US short ribs are portioned smaller. Close equivalence in anatomy, different in presentation and cooking method.

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Recipes

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Pairings

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Cultural Notes

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