Big Beef Ribs with Syrah Sauce -


Big Beef Ribs with Syrah Sauce

If you’ve never had beef ribs, you are in for a treat. They’re big, like something Fred Flintstone would eat. Compared to pork ribs, the meat is less mild, with bold flavor and beefy richness. And in this recipe – cooked slowly on the grill, but not so slowly that they take hours to prepare – they’re both juicy and crisp, begging to be eaten with your fingers. Have plenty of napkins on hand, and plenty of our newest release of our 2009 San Marcos Creek Vineyard Estate Syrah.

Some supermarkets sell beef back ribs separately – they’re the same bones as in a standing rib roast – but many don’t. Try calling ahead and, if necessary, order them from a butcher.

 

2 tablespoons dried oregano

4 teaspoons ground coriander

4 teaspoons ground cumin

2 teaspoons kosher salt

1 teaspoon granulated garlic powder

1 teaspoon onion powder

¾ teaspoon ground cinnamon

½ teaspoon cayenne pepper

7 to 8 pounds beef back ribs (about 12 ribs) excess fat trimmed

¾ cup Syrah

¼ cup balsamic vinegar

½ cup packed light brown sugar

2 tablespoons Dijon mustard

  • In a small bowl, combine the oregano, coriander, cumin, salt, garlic powder, onion powder, cinnamon, and cayenne. Arrange the ribs on a rimmed baking sheet (it’s okay if they overlap) and rub all over with the spice mixture. Cover and refrigerate 6 to 24 hours.
  • Meanwhile, in a medium saucepan over medium-high heat, combine the wine, vinegar, brown sugar, and mustard, whisking to dissolve the sugar. Bring to a boil and cook until the mixture is reduced to ½ cup, about 5 minutes (adjust the heat, if necessary, to avoid boiling over). Remove from the heat and set aside.
  • Return the ribs to room temperature.
  • Prepare the grill to medium low heat and lightly oil the grate. Grill the ribs, covered, turning occasionally and moving the ribs, if necessary to avoid flare-ups, until lightly charred and the thickest part of a rib is fork-tender, about 35 minutes. Transfer to a cutting board and let the ribs rest, loosely covered with foil, for 10 minutes.
  • Cut the ribs into one-rib pieces and transfer to a platter or plates. Serve hot, with the wine sauce on the side or drizzled on top. Serves 4 to 6.