Archive for August, 2011

Ribshack Shishanyama at the Soweto Wine Festival

Posted in Braai, Rib Shack Red, South Africa, Wine, Wine and dine on August 31, 2011 by ribshackred

Ribshack Red have teamed up with SKMM Chefs to present RIBSHACK SHISHANYAMA and the Soweto Wine Festival this weekend.

We know that when it comes to your meat and your wine, you like it RED!

Come and join in the action with great giveaways and smoking Ribshack sauce girls ready to pour their hearts out!

Project Steak Braai

Posted in Braai, Braai Recipes, Food, Rib Shack Red, South Africa on August 24, 2011 by ribshackred

Rib Shack is the wine sponsor for this great charity initiative:

Project Steak Braai – In Aid of

The idea is to have a great meal and am awesome time while doing your bit for charity.

The crux of the matter is that for the same price you normally pay for a meal, you can feed a large number of underprivileged children, please read more about it on the link above.

Read more about this event

Rump of beef cooked slowly in red wine

Posted in Food, Wine, Wine and dine on August 23, 2011 by ribshackred

What do you do when it is really to cold to braai? What about Rump of beef cooked slowly in red wine?

This is a good, worthy-tasting dish that after just the smallest amount of work almost takes care of itself – it is perfect thing to cook if you are too busy to be vigilant over a stove, yet want to serve something truly worthwhile.

1.5kg rump of beef, trimmed of its fat
Sea salt and black pepper
50ml olive oil
2 onions, peeled and chopped
4 carrots, peeled and roughly chopped
4 celery sticks, trimmed and chopped
4-6 fresh bay leaves
1 small bunch of thyme
1 small bunch of rosemary
8 cloves of garlic, peeled and lightly crushed
750ml good-quality red wine
1 litre chicken stock

Start by seasoning the meat generously all over, then form it into a roll and tie with string. Heat the olive oil over a medium heat in a heavy-based saucepan large enough to easily hold the meat. When the oil is hot, add the meat and brown really well all over, this will take about 10 minutes. Lift out and set aside on a plate.

Next add the vegetables to the same pan along with the herbs and garlic, and turn the heat down to low. Cook the vegetables, stirring every now and then, for 15 minutes or until they have softened and are sweet to the taste.

At this point return the meat to the saucepan. Pour over the wine, followed by the stock. Place the lid on the pan and turn the heat down to its lowest possible setting and leave, if you can, for five hours.

Next, take out the meat and bay leaves then strain the sauce through a colander, pressing firmly with the back of a ladle to pass the vegetables through. This will serve to thicken the sauce. Return the meat and bay leaves to the pan and pour over the strained sauce. Turn off the heat and allow to cool. Before serving, reheat the meat gently, it should by now be falling apart and so soft that it can be eaten with a spoon.

Recommended Wine. Rib Shack Red for sure!


Secret weapon against the All Blacks

Posted in South Africa, Sport on August 18, 2011 by ribshackred

Joke just in: Who or what is going to be our secret weapon against the All Black this weekend?

A) Lambie

B)  Bizzy Dup


C) Salusa 45


Win a Barrel Braai

Posted in Competitions, Rib Shack Red on August 10, 2011 by ribshackred

Fantastic Competition for our Facebook fans.

Win a Barrel Braai worth R900. To enter click

Best of luck!

New shirt for South African sport lovers

Posted in South Africa, Sport on August 2, 2011 by ribshackred

I was facing a problem deciding who to support this week-end… Bafana Bafana or the Bokke??????

So I took out my yellow Bafana Bafana shirt…

Then I took out my green and gold Bokke shirt… I still could not decide!?!?!?!?

Suddenly I had a brainwave…

I cut both shirts in half, length-wise and sewed the two halves together…


Now I have one shirt to support both… … and proudly displayed across the front…