Beef Ribs with Red Wine



  • 4 lb. Beef Ribs

  • 375 ml(1½ cups) dry red wine

  • 1½ tbsp medium-grain salt


  • Place beef ribs and wine in a large tray and leave to marinate for 10 minutes. Drain marinade and coat the beef ribs in salt, shaking off any excess.

  • Cook the beef ribs over a medium fire or coals, turning occasionally, for 1 hour or until moisture appears on the surface and the ribs are just cooked. Ideally, there should be small spots of browned salt on the ribs.