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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).

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.

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Recipes

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Pairings

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Cultural Notes

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