Savor the Flavor: Succulent Beef Ribs Recipe

Are you tired of the same old steak or burger routine? Why not mix things up with some tender and juicy beef short ribs in a rich cabernet sauce? This recipe is sure to impress your friends and family, making them think you’re a professional chef.

Braising short ribs in red wine gives them so much depth of flavor that your taste buds will thank you. The meat becomes so tender that it falls right off the bone, leaving you to soak up the rich, savory sauce with every bite. And let’s not forget the bold flavor of the cabernet, which adds an elegant note to this dish.

The recipe may seem intimidating, but it’s actually quite easy to make. All you need is some patience and time for the slow cooking process. Plus, with a few substitutions and variations, this recipe can be tailored to your liking.

Whether you’re hosting a dinner party or just want to treat your family to something special, beef ribs with cabernet sauce is the perfect dish for any occasion. So grab a bottle of your favorite dry red wine and let’s get cooking!

Why You’ll Love This Recipe

Beef Ribs With Cabernet Sauce
Beef Ribs With Cabernet Sauce

Friends, let me tell you about a recipe that is a game changer for the meat lovers. The beef ribs with cabernet sauce recipe is, without a doubt, one of the best red wine braised beef short rib recipes out there. I guarantee that this dish will leave you and your guests asking for more.

Why should you try making this recipe? The answer is simple: it’s absolutely delicious. The meat is slow-cooked until it’s fall-off-the-bone tender and infused with all of the flavors of the wine sauce. The cabernet sauce itself is rich in bold, deep flavors thanks to ingredients like fresh ground black pepper, dried marjoram, and paprika. It’s complemented perfectly by the sweetness of the light brown sugar and tomato paste, which bring out the complex notes of the red wine.

But what truly sets this recipe apart is how versatile it is. Whether your taste buds crave savory, zesty barbecue sauce or robust black pepper sauce, this dish covers both bases! You can serve it with a range of different sides; from classic mashed potatoes to creamy mushroom sauces or even on its own with just some fresh herbs on top.

Additionally, besides being delicious, this dish incredibly easy to make as well! It can be cooked in so many ways: using a slow cooker, pressure cooker or even a dutch oven. The preparation process only takes about 20 minutes and then you will have time to relax while the beef slowly cooks before coming out melty and delicious!

I promise that once you take your first bite of these saucy and juicy ribs — flavored with the perfect balance of sweetness and heat — you’ll absolutely love it. So friends, don’t hesitate to try this amazing recipe for yourself and thank me later!

Ingredient List

 A succulent slab of beef ribs lathered in a Cabernet sauce awaits your taste buds.
A succulent slab of beef ribs lathered in a Cabernet sauce awaits your taste buds.

Before trying out any recipe, it’s important to have all the ingredients ready beforehand. Here’s what you need for this Beef Ribs with Cabernet Sauce Recipe:

For the Beef Ribs:

  • 4 beef short ribs (bone-in)
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon light brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon dried marjoram

For the Wine Sauce:

  • 2 cups dry red wine (such as cabernet sauvignon)
  • 1 cup beef broth
  • 1/2 cup tomato paste
  • 2 tablespoons unsalted butter

Additional Recipe Ingredients:

  • BBQ sauce or mop sauce (for basting)
  • Kosher salt and black pepper, to taste

Make sure to select fresh and high-quality ingredients for the best flavor. Now that you have everything you need, let’s move on to the recipe how-to.

The Recipe How-To

 The marbling on these beef ribs is to die for, and they're paired with a sauce that elevates the dish to new heights.
The marbling on these beef ribs is to die for, and they’re paired with a sauce that elevates the dish to new heights.

Now, it’s time to get into the kitchen and start cooking those mouth-watering beef ribs with Cabernet sauce.


  • 4 pounds beef short ribs – this recipe will be perfect for beef short ribs, but also works with bone-in beef chuck.
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups beef broth
  • 2 cups dry red wine – use good quality Cabernet Sauvignon for best results.
  • 1 cup barbecue sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried marjoram
  • 2 tablespoons light brown sugar
  • 1 teaspoon garlic powder

How to Cook Beef Ribs with Cabernet Sauce

Before starting the recipe, preheat the oven to 350°F.

  1. Season the beef ribs with salt and black pepper.

  2. In a bowl, mix together the broth, wine, barbecue sauce, tomato paste, paprika, marjoram, brown sugar, and garlic powder.

  3. In a large Dutch oven or oven-safe pot over medium-high heat, brown the ribs on all sides for about 8 minutes or until browned.

  4. Once browned, remove them from pot and set aside.

  5. Add some of the wine mixture into the pot and stir well to scrape up any browned bits from bottom of pot.

  6. Add back in the ribs along with remaining wine mixture.

  7. Cover tightly with a lid and bake in preheated oven for about 3 hours or until meat is fork-tender and falling off the bone.

How to Make in Slow Cooker

You can easily make these beef ribs in a slow cooker:

  1. Season beef ribs with salt and black pepper as instructed above.

  2. Place seasoned ribs in the slow cooker.

  3. Mix together broth, wine, barbecue sauce, tomato paste, paprika, marjoram, brown sugar, and garlic powder in a bowl.

  4. Pour over the beef ribs.

  5. Cover with a lid and cook on low for 6-8 hours or until meat is fork-tender and falling off the bone.

How to Store and Reheat

To store leftover beef ribs with Cabernet sauce,

  1. Let cool at room temperature for an hour after cooking.

  2. Once cool, transfer to an airtight container and refrigerate for up to 3 days.

  3. When ready to reheat, place ribs and sauce in an oven-safe dish and cover with foil.

  4. Preheat oven to 350°F and heat in oven for 15-20 minutes or until the meat is thoroughly heated through.

Substitutions and Variations

 If you're looking for a dish that'll impress even the most discerning of dinner guests, look no further than these beef ribs with Cabernet sauce.
If you’re looking for a dish that’ll impress even the most discerning of dinner guests, look no further than these beef ribs with Cabernet sauce.

There are a lot of options when it comes to substitutions and variations for this beef ribs with cabernet sauce recipe. Here are some ideas to help you mix things up:

– Beef cut: While the recipe calls for beef short ribs, you could also try using spare ribs or even boneless beef chuck. Just keep in mind that the cooking time may vary depending on the cut of meat.

– Wine: This recipe specifically calls for a dry red wine like cabernet sauvignon, but you could experiment with other varietals as well. Merlot, pinot noir, or zinfandel could all work well.

– Sauce flavor: If you’re not a fan of barbecue sauce, you could try making a different type of sauce to go with your beef ribs. A creamy mushroom sauce or a tangy pepper sauce could be great options.

– Cooking method: This recipe can be made in a slow cooker, dutch oven, pressure cooker, or even in the oven. Experiment with different cooking methods based on what equipment you have available and what works best for you.

By playing around with these various substitutions and variations, you can make this recipe your own and create a dish that’s perfect for your palate.

Serving and Pairing

 This dish is proof that wine can do much more than just complement a meal!
This dish is proof that wine can do much more than just complement a meal!

These succulent and fall-off-the-bone Cabernet braised beef short ribs are a showstopper on their own and are best served with creamy mashed potatoes or fluffy white rice. The tender meat infused with wine sauce pairs exceptionally well with the creamy texture of potatoes or the lightness of rice.

To fully enjoy the flavors of this dish, try pairing it with a bold dry red wine like a Cabernet Sauvignon. The tannins and fruitiness in the wine can amplify the sweetness of the beef short ribs and balance out the acidity from the sauce.

If you’re not a big fan of red wine, you can also opt for a fruity Pinot Noir or a Burgundy. But steer clear from white wines or sweet wines as they won’t complement the richness of this dish.

For an added touch of indulgence, consider topping your beef short ribs with a mushroom sauce or serving it alongside a refreshing arugula salad with vinaigrette dressing. This will elevate the dish’s flavors and add an element of complexity to your meal.

Overall, these Cabernet braised beef short ribs make for an impressive main course at a dinner party or a cozy night in. Combined with their succulence, rich flavor profile, and tender texture, they will undoubtedly leave your guests’ taste buds feeling satisfied and wanting more.

Make-Ahead, Storing and Reheating

 The rich flavors of Cabernet create a sauce that perfectly complements the savory beef ribs.
The rich flavors of Cabernet create a sauce that perfectly complements the savory beef ribs.

The great thing about these Cabernet Braised Beef Ribs is that they are perfect for making ahead of time. In fact, they often taste even better the next day! To make sure you get the most out of these delicious ribs, try cooking them a day in advance and storing them in an airtight container in the fridge. When you’re ready to serve, just reheat them gently in a preheated 350°F oven for 20-30 minutes.

If you have any leftover sauce, you can store it separately in an airtight container in the refrigerator for up to 5 days. The leftover sauce is perfect for using as a marinade or dipping sauce for other meats.

When reheating beef ribs, be careful not to cook them for too long as you might end up overcooking them – which will result in dry and tough ribs. Instead, reheat them slowly at low heat until they reach the desired temperature. To keep the meat juicy and tender, cover it with foil while reheating.

These Cabernet braised beef ribs are extremely versatile and can be stored in various ways depending on your preferences. You can store them in a freezer-safe container if you want to freeze them, or in a zip-lock bag if you want to store them for longer periods. To thaw frozen ribs, simply transfer them to the refrigerator overnight or defrost them in the microwave on a low heat setting.

Overall, these Cabernet Braised Beef Ribs are perfect for those who love prepping meals ahead of time or meal prepping, making it easy to enjoy whenever and wherever convenient. It’s no wonder that this recipe has become a popular choice among foodies worldwide!

Tips for Perfect Results

 One bite of these beef ribs and Cabernet
One bite of these beef ribs and Cabernet

When it comes to cooking beef ribs, there are a few things you can keep in mind to ensure the perfect results. Whether you’re making this recipe for the first time or want to improve your technique, these tips will help you achieve fall-off-the-bone tender beef ribs with a rich, flavorful cabernet sauce.

One of the most important tips is to season the beef ribs generously with salt and pepper before browning them. Use kosher salt and fresh ground black pepper to bring out the natural flavor of the meat. Don’t be afraid to be generous with your seasoning!

Another key tip is to brown the beef ribs well on all sides before braising them in the wine sauce. This will help create a flavorful crust on the outside of the meat and lock in its juices. Take your time to get a good sear, turning the ribs occasionally until they are evenly browned.

To get the most out of the braising process, use a heavy Dutch oven or other oven-safe pot with a tight-fitting lid. This will help retain heat and moisture, ensuring that your beef ribs cook slowly and evenly while staying moist and tender.

If you don’t have an oven-safe pot, consider using a slow cooker instead. Simply brown the beef ribs first, then transfer them to your slow cooker along with the wine sauce ingredients. Cook them on low heat for 6-8 hours until they are tender and cooked through.

Lastly, don’t be afraid to experiment with different variations of this recipe. You can substitute different cuts of beef for short ribs or try using different types of wine for the sauce. The possibilities are endless! With these tips and some creativity, you’ll be sure to impress your guests with a delicious, perfectly cooked beef rib meal every time.


As a sommelier, I constantly get asked questions about wine pairings and cooking with wine. To help make sure you feel confident while preparing these beef ribs with cabernet sauce, I’ve compiled a list of commonly asked questions and provided some answers in this FAQ section. So, don’t worry if you have any queries about this recipe or cooking with wine in general, because we are here to help!

Should beef ribs be sauced?

When it comes to cooking beef ribs, a mop sauce can do wonders to enhance the taste. Unlike pork ribs, beef ribs require this additional layer of flavor, which is commonly referred to as a basting or mop sauce.

How to make barbeque sauce for beef ribs?

Blend together ingredients such as brown sugar, ketchup, vinegar, Worcestershire sauce, and water until a homogeneous mixture is achieved. Then, add in some mustard, paprika, salt, pepper, and hot pepper sauce to enhance the flavor profile. Combine all the ingredients until a smooth texture is achieved.

What is the best red wine for cooking beef ribs?

When it comes to pairing wine with braised beef short ribs, a dry and full-bodied red wine like a Chianti or Merlot is my go-to choice. While it doesn’t necessarily have to be a pricey option, it should definitely be good enough for the red wine sauce that the short ribs braise in.

What wine is best for beef ribs?

When it comes to pairing wine with fall off the bone ribs, red wine varietals are the perfect match. Zinfandel, Cabernet Sauvignon, Cabernet Franc, Malbec, Baco Noir, Shiraz, and Pinot Noir are all great choices. The selection is also heavily influenced by the sauce and spices used when cooking the ribs. It’s important to consider the style of the red wine before making a final decision.

Bottom Line

In conclusion, this beef ribs with cabernet sauce recipe is a must-try! With a rich and robust flavour, the succulent beef short ribs melt in your mouth while the wine sauce brings the dish to the next level. This recipe is perfect for dinner parties or a special family meal. You won’t regret spending some time cooking these ribs as they are worth every second!

Moreover, it’s easy to make and has lots of room for variations if you would like to experiment. The recipe also includes instructions for using a slow cooker, dutch oven, or pressure cooker to make it even more convenient for you.

Don’t be afraid to add some additional side dishes such as mashed potatoes or mushroom sauce to make this meal even more delicious. Trust me; your family and guests will be impressed with your cooking skills!

Lastly, beef short ribs are versatile and pair well with red wines such as cabernet sauvignon. So, whether you’re a wine enthusiast or not, serving a glass of cabernet sauvignon alongside this dish will elevate your dining experience.

So, what are you waiting for? Give this recipe a try and impress your taste buds and those around you with this exquisite beef ribs with cabernet sauce recipe.

Beef Ribs With Cabernet Sauce

Beef Ribs With Cabernet Sauce Recipe

Weber's Big Book of Grilling
No ratings yet
Prep Time 30 mins
Cook Time 2 hrs
Course Main Course
Cuisine American
Calories 130.9 kcal



  • 2 teaspoons dried marjoram
  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper


  • 2 beef baby back rib racks, about 5 pounds


  • 1 1/2 cups barbecue sauce
  • 1 cup cabernet sauvignon wine

Other Ingredients

  • kosher salt
  • fresh ground black pepper


  • Make the rub: in a bowl, combine the rub ingredients.
  • Trim the ribs of any excess fat; press the rub into the meat, cover with plastic wrap, and refrigerate 8-12 hours.
  • Let ribs stand at room temperature for 20-30 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 ribs into smaller sections.
  • Make the sauce: in a 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 ½ 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.

Add Your Own Notes


Serving: 157gCalories: 130.9kcalCarbohydrates: 16.2gProtein: 2.1gFat: 1.9gSaturated Fat: 0.3gSodium: 1346.9mgFiber: 1.9gSugar: 5.1g
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