• 4 Rack (2-1/2 lb each) center-cut beef back ribs

• 1 Cup red wine

• 1/4 Cup olive oil

• 2 Tablespoon Worcestershire sauce

• 1 Tablespoon Dijon mustard

• 1 1/2 Teaspoon salt

• 1 Teaspoon coarse ground black pepper

• 3 Clove garlic, minced

• 1 Small onion, diced

• 1 bay leaf, coarsely crumbled

• As Needed Your Favorite Prime Rib Rub

1

If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

2

Put the ribs in a nonreactive pan large enough to hold them. You can also use a large resealable plastic bag.

3

Make the marinade: Combine the wine, olive oil, Worcestershire sauce, mustard, salt and pepper in a bowl and whisk to combine. Stir in the garlic, onion and bay leaf. Pour the marinade over the meat, turning the racks to coat.

4

Cover and refrigerate for several hours or up to overnight. Turn the racks several times so the meat is evenly marinated.

5

Remove the ribs from the marinade and knock off any solids. Season on both sides with Z Grill Prime Rib Rub.

6

When ready to cook, set Z Grill temperature to 250°F and preheat, lid closed for 15 minutes.

7

Arrange the ribs on the grill grate, bone side down. Roast for 2 to 2-1/2 hours, or until tender. Serve immediately. Enjoy!