Servings: four to six.
Marinating the ribs overnight leaves the meat deeply infused with the flavors of wine and spice, and the red wine helps the beef brown beautifully, giving the whole dish a deeper color.
These are sinfully good. I'm in the middle of making them for the umpteenth time and the table reviews are always the top from a very tough crowd. Only change I've made is 2T of sugar that picks up the 'stickiness' of the sauce.
I marinated for four hours, I probably wouldn't do anything less. Very tender and flavorful, my guests were very impressed!
This was delicious. We made it exactly as written. Even the kids loved it. We served it with buttery mashed potatoes and white asparagus - excellent meal
I have made these 3 times, have always marinated the ribs for 12 - 24 hours, browned them really well, and the last time I made them, I refrigerated them 24 hrs before serving them. This allowed me to skim off the thick layer of fat. These are unbelievably flavorful and tender! The cooked down braising liquid is dark, satiny and sinfully good!! Add some red wine vinegar just before serving to give it that kick. I served these the last time with potato/parsnip pure, and the sauce poured over everything was beautiful...and delicious.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.