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Beef Ribs with Cabernet Sauce


 

Easy pick: a great Cabernet Sauvignon from the Napa Valley from the spectacular 1994 or 1995 vintages. The ripe tannins will bring out the ribs’ sweetness, while the smoky grilled flavors will enhance the fruit of the wine. This is the kind of match that makes a red meat/red wine fan more than a little crazy!

 


From: Weber's Big Book of Grilling

Beef and wine are natural partners, and this recipe shows the tenderizing power of the grape. Beef ribs never had it so good!

For the rub:

2 teaspoons dried marjoram
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon light brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
 
2 beef rib racks, about 5 pounds

For the sauce:

1-1/2 cups of barbecue sauce
1 cup Cabernet Sauvignon
 
Kosher Salt
Freshly ground pepper


To make the rub: In a small bowl combine the rub ingredients.

Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Sear over Direct Medium heat until evenly browned, about 10 minutes, turning once halfway through searing time. Transfer to a heavy-gauge aluminum pan large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.

To make the sauce: In a medium saucepan whisk together the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil.

Grill the ribs over Indirect Medium heat until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time.

Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.

Makes 4 servings.