Beef ribs in Cabernet Sauvignon

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If you’ve been following this column, you know that I like ribs. In my last column I told you about the delicious Alberta short ribs I had on the Rocky Mountaineer. And, you know, I’ve been looking for short ribs in local grocery stores but I can’t find them. If anyone out there knows where I can get them, please send me an e-mail.

Not long ago, however, I was able to pick up some beef ribs taken from prime rib roasts that were on special and I cooked them up in Cabernet Sauvignon in a recipe similar to a short rib recipe.

So this week, you’re going to get the Cabernet Sauvignon rib recipe and I’m also going to tell you how to make cabbage and ribs, an old family favourite.

Now, let’s get cooking!

Beef Ribs in Cabernet Sauvignon


4 tbsp vegetable oil

4 full individual beef ribs, 6 to 8 inches long

3 onions peeled and chopped

2 stalks of celery, chopped

3 carrots, peeled and chopped

1 750 ml bottle Cabernet Sauvignon

1 tbsp dried rosemary or 1 bunch fresh

4 bay leaves

sea salt and freshly ground pepper to taste


Preheat oven to 325 degrees.

Heat a large heavy skillet or dutch oven over medium heat. Then add enough oil to cover the bottom with a light film. Add the ribs and brown them well on all sides. Place browned ribs on a platter, drain most of the fat from the pan and place back on stove.

Add the onions, celery and carrot to the hot pan and sauté for a few minutes until they heat through. Place the ribs back in the pan, upside down, so that the bones curve upward, and cover with wine. Add the rosemary and bay leaves and season with salt and pepper.

Cover with a tight fitting lid, or with foil, and place in the oven to braise for at least two hours. Ribs are done when they are fork tender and nearly falling off the bone.

Cabbage and ribs

This is a recipe I learned from my mother. It’s real home cooking. If you like cabbage and you like ribs, you’ll like this meal.


1 small cabbage or 1/2 large head, roughly chopped

1 rack pork side ribs or back ribs, cut into 2-rib portions

1 medium to large onion, diced

3-4 cloves garlic, chopped

salt and pepper


Heat a sauce pot or dutch oven over medium heat. Then add enough oil to cover the bottom with a light film. Add the onions and garlic and sweat for a couple of minutes. Add ribs and brown well. Season with salt and pepper to taste. Add chopped cabbage and stir ingredients together. Add two to four cups water in which to braise the cabbage and ribs. (You need about enough water to half fill the pot. You’ll get more from the cabbage as it cooks. You can add more, if necessary as the cabbage simmers.) Bring to a boil; then turn down the heat, put a lid on the pot and simmer until cabbage is tender and ribs are fork tender, about an hour to an hour and a half, as I recall. Stir from time to time and check seasoning.

Serve with boiled potatoes and crusty bread and you’ve got yourself a home cooked delight.

Geographic location: Alberta

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