Archive for the Wine Category


Posted in Wine on October 29, 2013 by ribshackred

Taking loving wine to the next level! What do you think of this cork-mobile?


Wow, have a look at this winelands-mobile…

Posted in Wine on June 4, 2013 by ribshackred

Wine Barrel Car

Remember, safety first!

Posted in Men, Wine on December 6, 2012 by ribshackred

safety first

Wine Stopper

Posted in Wine on July 3, 2012 by ribshackred

Although I don’t really use wine stoppers, cause I’m more of a screw cap kinda guy, but this looks like a cool gadget.

What do you think?

Favourite words

Posted in Braai, Wine on May 24, 2012 by ribshackred

Wine – my favourite 4 letter word and braai – my favourite 5 letter word.

Opening a wine bottle DIY style.

Posted in Wine on May 8, 2012 by ribshackred

I’m definitely a cork screw kind of guy, cause sometimes you must be very creative to uncork a bottle of wine. What do you think of this guy’s MacGyver plan to open a bottle?

Rib Shack at WineX

Posted in Wine on October 26, 2011 by ribshackred

Winex starts tonight at Sandton Convention Centre.
Look for us with the Wellington Wine Route. We’ll be there!

Will you?

RIBSHACK SHISA NYAMA sizzled in Soweto

Posted in Rib Shack Red, Wine on September 6, 2011 by ribshackred

RIBSHACK SHISA NYAMA sizzled at the Soweto Wine Festival last weekend.
The SKMM chefs braaied up a delicious storm of succulent meat with all the
trimmings, and our sexy braai guys and sauce girls kept the Rib Shack Red coming.
Were you at the party?


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!

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!