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Slow-cooked sticky beef ribs

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Made with Robert Mondavi Bourbon Barrel-Aged Cabernet Sauvignon, these slow-cooked sticky beef ribs have an irresistibly rich flavour. Serve them with mash and green beans for a winning dinner.

  • Serves6
  • Cook time5 hour
  • Prep time15 minutes
Slow-cooked sticky beef ribs


  • 1 tbs olive oil
  • 2 x 1kg pkts Coles Australian Beef Slow Cook Short Ribs, separated
  • 1 brown onion, finely chopped
  • 2 tsp smoked paprika
  • 2 cups (500ml) Robert Mondavi Bourbon Barrel-Aged Cabernet Sauvignon
  • 1 cup (250ml) beef stock
  • 1/2 cup (125ml) maple syrup
  • 1/2 cup (125ml) smoky barbecue sauce
  • 1/4 cup (70g) tomato paste
  • Mashed potato, to serve
  • Steamed green beans, to serve
  • Finely chopped chives, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Heat the oil in a large flameproof casserole pan over medium heat. Cook beef, in 4 batches, turning, for 5 mins or until brown all over. Transfer to a plate. Add onion to the pan and cook, stirring, for 2 mins or until soft. Add paprika and stir for 1 min or until aromatic. Stir in the wine, stock, maple syrup, barbecue sauce and tomato paste. Return the beef to the pan and stir to combine. Season.
  2. Step 2

    Cover and bake, turning occasionally, for 3 hours. Baste with pan juices and bake, uncovered, for 1½ hours or until beef is tender and falling off the bone.
  3. Step 3

    Transfer beef to a plate and cover to keep warm. Place the pan over medium heat and bring to the boil. Cook, stirring occasionally, for 5 mins or until the sauce reduces and thickens slightly.
  4. Step 4

    Divide the mashed potato, beef and beans among serving plates. Drizzle with sauce and sprinkle with chives to serve.