Barbecued Red Wine Beef

Posted in Recipes

Barbecued Red Wine Beef


  • 1 x 1/2 cups Elegre red wine (375ml)
  • 1 x 1/2 cup beef stock (125ml)
  • 2 tablespoons olive oil
  • 1/2 cup finely shredded fresh basil leaves
  • 3 garlic cloves, crushed
  • 8 beef rib steaks (2.4kg)
  • 8 medium potatoes (1.6kg) chopped coarsely
  • 3/4 cup buttermilk (180ml)
  • 1/2 cup finely grated parmesan cheese (40gm)


Combine wine, stock, basil and garlic with beef in large bowl, stir to coat beef in marinade. Cover, refrigerate 3 hours or overnight.

Preheat oven to hot, Boil, steam or microwave potato until tender, drain. Mash potatoes in large bowl, with buttermilk and cheese, untilsmooth, cover to keep warm.

Drain beef over large bowl, reserve marinade. Cook beef, in batches, on heated oiled plate(grill or barbecue) about 5 minutes each side or until golden browned. Transfer beef to oven trays, cook, uncovered, in hot oven about 10 minutes or until cooked as desired.

Meanwhile, place reserved marinade in small saucepan, bring to a boil. Simmer, uncovered, about 10 minutes or until sauce thickens. Serve warm mash with beef and sauce.

Serves 8

Serving Suggestion

Serve with baby spinach leaves and grilled cherry tomatoes.