costela

Costela is a term used in Portuguese to refer to the rib or the rib section of an animal, as well as to the meat cut that includes the ribs. It is also used to describe the rib cage in humans. The word comes from Latin costella, a diminutive of costa, meaning rib.

In meat production, costela de boi (beef ribs) and costelas de porco (pork ribs) are common cuts. For beef, the costela may include a rack of ribs or individual short ribs, typically with substantial connective tissue. In pork, costelas usually refer to rib sections such as spare ribs or rib chops. These cuts are valued for flavor and, due to their fat and collagen content, are well suited to slow cooking methods.

Culinary use varies across Lusophone and other cuisines. Costela is prepared in many ways, including assada (roasted), cozida (boiled or braised), defumada (smoked), and grelhada (grilled). In Brazilian barbecue, costela é popular in churrasco, often cooked low and slow and seasoned with salt or a simple spice rub. Short ribs and rib sections are also braised or slow-cooked to render tenderness and deepen flavor.

Nutritionally, costela cuts are rich in protein and fat, with significant collagen in the tougher portions. Cooking methods that involve low heat and longer times help tenderize the meat and enhance texture.