Beef Short Ribs with Cabernet BBQ Sauce

A couple weeks ago, I bought Weber’s Big Book of Grilling by Jamie Purviance and Sandra S. McRae. The General is always challenged by beef ribs…simply because I haven’t cooked them often.



On p. 124 I found a recipe for Beef Ribs with Cabernet Sauce.

Cabernet Sauce

I doubled the recipe, but here is the original:

1.5 C BBQ sauce

1 C Cabernet Sauvignon (of course, we had plenty available and I used TLW’s Barefoot Cab)

Combine the two ingredients along with some Kosher salt and some freshly cracked black pepper in a medium saucepan. Bring the ingredients to a boil stirring frequently. Keep warm until serving.

Beef Ribs

I substituted Short Ribs that I found at Sam’s.

For the rub I used our own steak seasoning that primarily consists of Kosher salt, coarsely ground black pepper, and granulated garlic. I also added some of Emeril’s Essence and liquefied them with olive oil.

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The directions call for searing the ribs, but my fire was entirely too hot, and short ribs are pretty delicate and just couldn’t take the heat, so I cooked them for about an hour in the indirect zone. Here is the key that we don’t normally do, but I don’t know any other way to get them tender. After the hour of indirect cooking, I wrapped them in aluminum foil and coated them with the Cabernet BBQ Sauce. I sealed the package up and cooked them in the indirect zone for another two hours.


You will need to make adjustments if you are cooking a full beef rib.


It is virtually impossible to accurately use a meat thermometer to measure the internal temperature of beef short ribs. TLW and I taste tested and agreed after one hour of covered cooking that they were not tender enough, so I cooked them for a second hour.


The results were fantastic! I had cooked these as a test and our company glommed them all…Kerry even claimed that it was the best beef she had ever tasted!

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