marinated beef ribs


  • 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



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.


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


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.


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


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


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


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

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