Plate Ribs Paired with Bold Reds: Big Flavor, Big Presence, Big Impact
Every holiday season, Nichole – our amazing Gård Woodinville manager & pairing master – treats the west side team to a holiday celebration as a thank you, and because it’s always fun to get the team together. Think festive vibes, plenty of Gård wine, great conversation, and spreads that make you want to hover by the table all night. This year, our culinary creator, Chef Tanya, went all out with plate ribs (aka “dino ribs”) that were basically melt‑in‑your‑mouth magic.
We tried to sneak in a quick photo shoot to share with you all, but the second those ribs hit the cutting board, the team was circling like a pack of wild hyenas (cue low growls, mild desperation, and a drop or two of drool – lol). The smell alone was irresistible, and once we finally sat down, the juicy, tender goodness paired perfectly with our 2021 Vineyard Selection Solaksen and 2021 Winemaker’s Select Syrah.
Sure, the ribs take a little time (mostly just waiting around), but trust us – every single minute is worth it! Let’s get into it…
If you’ve never tackled plate ribs before, you’re in for a treat. They’re massive, flavorful, and deliver a unique eating experience that feels both rustic and indulgent. Sometimes called “dinosaur ribs” for their impressive size, plate ribs come from the short plate section of the cow – just below the ribeye. They’re meaty, rich, and packed with beefy flavor, making them a show‑stopping centerpiece for anything from New Year’s Eve or weekend cookout.
Learning from the Pros
We usually love creating our own recipes, but when it comes to plate ribs, we lean on the experts. To get it just right, we followed along with Matt Pittman of Meat Church BBQ in his Monster Beef Ribs on the Traeger video. It’s short, super approachable, and honestly a must‑watch if you’re a visual learner – it takes the guesswork out of the process.
We paired that tutorial with the official Meat Church beef ribs recipe, which walks you step‑by‑step through seasoning, smoking, and serving these massive cuts. The combination of clear instructions and Matt’s tips makes the whole experience fun and surprisingly doable, even if you’re new to BBQ.
And while you can absolutely make plate ribs in the oven, the BBQ adds that smoky depth that makes them unforgettable. If you don’t have a smoker, you can improvise with a foil packet of soaked wood chips (poke a few holes to let the smoke escape) or a pellet smoking attachment (scroll to the bottom for two examples). Either way, the result is tender, juicy beef ribs that feel like a true pitmaster achievement.
Inspired Pairings
Big, bold ribs deserve wines that can stand up to their richness. Two of our favorites:
- 2021 Vineyard Selection Solaksen – Bright fruit and balanced tannins that cut through the richness beautifully
- 2021 Winemaker’s Select Cabernet – Structured, powerful, and a perfect match for smoky, savory beef
Together, these wines elevate the rib experience from delicious to unforgettable.
Final Thoughts
Plate ribs are more than just dinner – they’re an experience. Whether you’re gathering friends for a holiday dinner party or cozying up at home, they bring people together around the table. Pair them with a bold red, add a little smoke, and you’ve got yourself a meal that’s both rustic and refined. Cheers!
P.S. Here are a couple of pellet smoking attachments if you’re interested:
