Short Ribs (Epicurean, but really about the wine)

WINE TALK
1

If you are braising short ribs, what is your favorite wine pairing?
And do you braise in the same wine you are drinking (or at least similar variety/region)?

I tend to braise in Southern Rhone and pair accordingly but would love to hear of some favorite pairings, and hear opinions on which wines work, and why?

2

Cheap wine, or beer. Add coffee powder and cinnamon.

3

New world Syrah, bigger GSM blend, Mourvèdre.

Edit: I doubt that the type of wine really matters for braising, but my cheap go to is the Goats Do Roam blend.

4

Usually do [cheers.gif]

Ancho is nice too.

5

I braise in cheap Zin and Port. Serve with Syrah.

6

I think a big Pinot, like Wren Hop, Bevan, Aubert, or Rivers-Marie is a nice pairing with short ribs. A young Cabernet can work well too.

7

I braise in a 2010 southern rhone syrah mouverdre blend that I find a little short on acidity for my palate, but great for cooking

8

Use those undrinkable 07 CdP for braising.

9

My preferred pairing is:

2006 Tensley Colson Canyon Vineyard Syrah, or
2007 Arnot-Roberts Griffin’s Lair Vineyard Syrah

10

I really like to braise with soy sauce and Descendientes de José Palacios Bierzo Pétalos. The braised beef and soy sauce goes really well with the Mencia grape for me for some reason.

Paired with a glass or two of the Pétalos also.

11

I love the suggestions for Mourvedre-based wines, personally.

You could match a white wine with the acidity to cut the collagen/gelatinous goodness of the rich meat, too.

12

Of course, though, as a Korean, I would just pair 갈비찜 (braised short ribs) with Soju.

13

I almost always braise in Chateau d’Oupia from Minerve.

14

Gotta be 쏘맥!

[drinkers.gif]

15

Touche. [truce.gif]

16

This reminds me of a story from my days in wine retail:

Once every few months, a true-blue cowboy in his 60’s would drop in the shop for a few bottles of Gallo “Hearty Burgundy”. On one occasion, I had conducted an in-house tasting of the wine with walk-in customers the night before to show them how decent a $5 bottle of wine could be.

I commented to the white mustachioed leather-slapper that I was surprised by how good the wine struck many of us. He replied that he only drank Wild Turkey, and that he used the “Hearty Burgundy” for braising beef brisket in his grill.

He shared his method of using the wine, along with onions, garlic, Bay leaves, etc, to slowly render the tough hunk of beef into a tender, savory delight.

It worked beautifully!

17

I find that braising in just wine to be a little too rich. I always deglaze with a cup or so and then use real stock. Also chunks of celery, onion and carrot which should be removed after the braise. If you want a veg garnish add them for a half hour.

I tend to drink Barbaresco or Rhone wines with braised food.

18

My wine suggestion was for the basic liquid. I also use chicken stock, mirepoix, honey, garlic etc… I strain and separate the liquid after braising and reduce it for a sauce.

19

I Braise mine (flanken cut) in Guinness, molasses, and the deglazed bits of browned vegetables. Serve with Syrah, Zin, or modernist Bordeaux.