Red Wine Top of the Rib

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Top of RibFI

We used Grow & Behold's, Top of the Rib to make this recipe. This cut of meat can be compared to a brisket in terms of its cooking method and texture. The difference is that the top of the rib is smaller and tenderer. What makes Grow & Behold meats so different is the way they raise their animals. The cattle are raised in an environmentally safe and managed pasture. The majority of the animals' diet is grass-based. These animals are raised by the dozens, not by the thousands. Additionally, all cattle are humanely slaughtered and Glatt Kosher.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings

Ingredients

  • 1 Top of Rib (4.5 lb)
  • 1 tablespoon of Worcestershire Sauce
  • 2 cups of Barbecue Sauce
  • 1 cup of Red Wine
  • 3 tablespoons of Garlic Powder
  • 3 tablespoons of Onion Powder
  • 3 tablespoons of Paprika

Preparation

1. Preheat the oven to 250 degrees

2. Lay the top of the rib on a flat surface. Generously coat each side with garlic powder, onion powder and paprika.

3. Place the meat in a baking dish. If the meat is too long for the baking pan, you can fold over in order for the top of  the rib to fit.

4. Place in the oven for 10 minutes uncovered.

5. Remove rib from the oven and flip over. Place back in the oven uncovered for an additional 10 minutes.

6. In a large measuring cup, add 1 cup of red wine and 2 cups of barbecue sauce. Mix well.

7. Remove rib from the oven. Pour wine mixture over the meat, making sure that it is thoroughly covered in the sauce.

8. Tightly cover the meat with tin foil, and place back in the oven for 1 hour.

9. Remove meat from the oven. Flip the rib over and place back in the oven for 30 minutes.

10. Remove meat from the oven and slice against the grain. Here's a great article on How to Slice Meat Against the Grain.

11. Place the meat back in the oven, covered for an additional 30 minutes. [Slicing the meat will allow each piece to get absorbed in the sauce].