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Wine Pairing for Savory Short Ribs?

a
anewton Sep 27, 2008 05:01 PM

I am making the savory short rib recipe from the New Basics cookbook. The ribs are braised in a sauce consisting of Italian plum tomatoes, beef stock, garlic, Italian flat-leaf parsley, rosemary, cinnamon, black pepper, onions, and dry red wine. I plan to serve the ribs over papperdelle. Accompaniments will be green olive foccacia bread and local organic greens tossed with a simple olive oil/balsamic dressing.

What would be the wine of choice for such a meal?

Thanks in advance

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  1. Foodandwine RE: anewton Sep 27, 2008 06:53 PM

    I think a Petit Syrah will go well..

    1. r
      RCC RE: anewton Sep 27, 2008 09:25 PM

      Merlot.

      2 Replies
      1. re: RCC
        a
        anewton RE: RCC Sep 28, 2008 10:33 AM

        I served the ribs with the Altos Las Hormigas malbec, which is what I added to the braising sauce. The wine paired wonderfully with the ribs. The Altos is my 'house red' this summer; I just cannot beat the quality-to-price ratio.

        I'm sure that merlot would have been a superb choice as well; I have certainly enjoyed pairing merlot with beef in the past (it would have worked well here because of the rich, tomato-herb-wine sauce in which the ribs were braised).

        I'm not as experienced with Petit Syrah; in my limited experience, this varietal does seem to have some incense/perfumed and sandalwood charateristics, which may have gone nicely given that this particularly recipe includes cinnamon.

        1. re: anewton
          Foodandwine RE: anewton Sep 28, 2008 11:06 AM

          Altos is a great QPR Bodega.. Nice choice. I would try a Petit Syrah. its a very versatile varietal..

      2. w
        whiner RE: anewton Sep 28, 2008 11:25 AM

        Chateuneuf-du-Pape. Hands down. Case closed.

        If not, other Southern Rhone, Barolo, Barbaresco, Barrique-aged Barbera, Cote-Rotie...

        But, really... CdP. All the way. Don't look back.

        1 Reply
        1. re: whiner
          ibstatguy RE: whiner Oct 2, 2008 02:05 PM

          I don't think it is quite hands down on the CDP but that or a Gigondas would be an awfully good match

        2. b
          Brad Ballinger RE: anewton Sep 28, 2008 01:58 PM

          Syrah (California, Australia, or France)
          Grenache (France or Spain)
          Nebbiolo (Italy)

          Harder to find, but what I'd look for -- Sagrantino di Montefalco (from the Umbria region of Italy)

          1 Reply
          1. re: Brad Ballinger
            ibstatguy RE: Brad Ballinger Oct 7, 2008 03:18 PM

            perhaps an Arnoldo Caprai?

          2. v
            vinosnob RE: anewton Sep 29, 2008 09:55 AM

            What whiner and brad said.

            1. WineUnleashed RE: anewton Oct 2, 2008 12:51 PM

              I would reach for almost any red from the Rhône or southern France.

              Yum!

              Cheers,
              Angela

              1. ChefJune RE: anewton Oct 7, 2008 01:59 PM

                Rhone Reds for me...

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