With the emergence of spring and the sunny weather we’ve been enjoying these last few days, we can’t stop thinking about all the lazy Sundays and Summer barbecues that lie ahead of us. To help you gear up for the season, we thought we would share with you one of our favorite recipes to pair with our Cabernet Franc. Hopefully it will successfully season your grill and ready it for a summer full of outdoor feasts!
Beef Ribs with Cabernet Franc Sauce
- 2 Grass-fed beef rib racks, about 5 pounds
- Sea Salt & Fresh ground pepper, to taste
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1/4 – 1/2 teaspoon cayenne
- 1 teaspoon granulated garlic
- 1 teaspoon light brown sugar
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 1-1/2 cups Organic barbecue sauce
- 1 tablespoon molassas (optional)
- 1 cup Casa Nuestra 2008 Cabernet Franc
- 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 15 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Sear the ribs over direct medium heat, with the lid closed as much as possible, until evenly browned, about 10 minutes, turning once. Transfer to a large disposable foil pan, large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
- In a medium saucepan whisk 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, with the lid closed, until very tender, 1-1/2 to 2 hours, turning once.
- 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
In addition to our Cabernet Franc; Grilled asparagus, Garlic & rosemary roasted fingerling potatoes and good friends all pair quite nicely with this recipe. Enjoy!