Name: Brazilian Stuffed Rib Roast
Yield: Serves 8
Cuisine: Brazil
Ingredients: 1 boneless beef rib roast (3½ to 4 pounds), rolled and tied; ½ red bell pepper, cored, seeded, and cut lengthwise into ½-inch strips; ½ green bell pepper, cored, seeded, and cut lengthwise into ½-inch strips; 2 long slender carrots, peeled and cut lengthwise in half; 1 slice (¼ inch thick) aged provolone or other firm white cheese (about 2 ounces), cut into ¼-inch strips and frozen; 1 slice (¼ inch thick) smoked ham (about 2 ounces), cut into ¼-inch strips and frozen; 1 medium-size onion, cut into 10 wedges; 2 cloves garlic, cut into matchstick slivers; Salt and freshly ground black pepper

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This grilled stuffed roast is one of the most colorful churrascaria offerings ever to grace a plate in Rio. Imagine a boneless beef rib roast generously larded with ham, cheese, carrots, bell peppers, and other vegetables, then roasted to fork-tenderness on a rotisserie (or using the indirect-grilling method). The stuffing serves a dual purpose, both flavoring the meat and forming a colorful mosaic when the roast is sliced. This recipe was inspired by the restaurant