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Wine Braised Beef Ribs

Try with Petite Sirah! Shop Now

Best when served with a glass of Bogle Petite Sirah or Tanist Cabernet Franc. Cheers!


  • 2 pounds beef ribs, bone-in or boneless
  • ½ cup flour
  • ½ pound bacon
  • 2 carrots, diced
  • 1 large white onion, sliced or diced
  • 1 large green apple, sliced or diced
  • 1 stalk celery, sliced or diced
  • 1 ½ cups Bogle white wine
  • 1 cup beef broth
  • ½ cup butter
  • 1 bay leaf
  • 1 sprig rosemary
  • Salt & Pepper

Cooking Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Lightly dredge ribs in flour, salt and pepper. Set aside.
  • In a medium sized cast iron pot, cook bacon. Once bacon is good and crispy, remove from pot and set aside.
  • Add ribs to pot with bacon grease and evenly brown on each side. When done, remove ribs from pot and set aside.
  • In that same pot, add in the onion, carrot, apple, rosemary, and celery. Cook until onions are opaque. Slowly add white wine to the mixture and gently deglaze pot with a wooden spoon- make sure to get all the crispy bits from the bottom.
  • Add the butter and bacon, and gently stir until incorporated. Once incorporated, add ribs back into the mixture and cover with a tight-fitting lid, and bake for 2 hours.
  • After two hours, reduce heat to 350 degrees Fahrenheit and cook for one more hour. Remove from oven and serve with fresh helping arugula and rice, or polenta.