Challenging Wine Pairing: Braised Beef Short Ribs



By LaGayle ~ February 5th, 2014.

Recently, a recipe for braised beef short ribs caught my eye. It sounded delicious, and I thought it would make for a good challenging wine pairing dinner. The Wine Peeps like just about any cut of beef, so I’m always looking for beef recipes that we haven’t already tried. Even better—this was a simple preparation and was absolutely fantastic—the meat just fell off the bone! I served the short ribs over pasta and accompanied it with oven-roasted vegetables and a mixed green salad with pineapple and raspberries drizzled with mango balsamic vinegar.

For the wines to pair with this meal, we decided to go with a Syrah and a Mourvedre and selected the 2010 Mark Ryan Winery Lost Soul Syrah and the 2010 Rotie Cellars Dre Mourvedre. Both wines are outstanding! Throughout the dinner, we went back and forth as to which wine we each preferred with the meal. When we tasted each one before eating any food, the Syrah probably had the edge. But the Mourvedre is extremely food-friendly and really came on during dinner. You really can’t go wrong with either of these wines with the short ribs, so it ultimately comes down to personal preference. Or, if you are feeling adventurous, why not have a glass of each and try this challenge yourself.

What would you have paired with this meal?  And, as always, we welcome your suggestions for future challenging wine pairings.

Bon Appétit!

2010 Mark Ryan Winery Lost Soul Syrah (Red Willow Vineyard, Yakima Valley, Washington): Dark, dense purple. Gorgeous nose with black fruit and smoked meat aromas. Blackberry, black cherry, smoked meat, and a touch of black pepper comes through on the palate. Full-bodied with crisp acidity and high, smooth tannins. Well-balanced with a very long, lingering finish.
Quality: 4.5 stars (out of 5)
QPR: 5 bangs for your buck (out of 5)
Where to buy: Full Pull Wines (Seattle, Washington), $45; Available elsewhere, $49

2010 Rotie Cellars Dre Mourvedre (Washington State): Dark purplish red. Nose is a bit tight at first and then nice black fruit aromas come through. Red cherry, plum, blackberry, and cinnamon come through on the palate. Medium to full-bodied with crisp acidity and medium to high, smooth tannins. Well-balanced with a very long finish.
Quality: 4.5 stars (out of 5)
QPR: 3 bangs for your buck (out of 5)
Where to buy: Winery, $60


Filed under: American Wine, Challenging Wine Pairing, Five-Bangs For Your Buck Wines, Food & Wine, Mourvedre, Red Wine, Shiraz/Syrah, Washington State Wine, Wines Over $25

Reader's Comments

  1. Mike Veseth | February 6th, 2014 at 6:45 am

    By happy coincidence Piemonte-style braised short ribs were on the menu on Tuesday night for a wine dinner I spoke at at Cicchetti — it was sponsored by the World Affairs Council and I think some of your readers were in attendance. The wine we paired was a Barbera blend — 2011 Braida “Il Baciale” and it was just wonderful.

  2. Kori | February 14th, 2014 at 2:56 pm

    Mike,
    Thanks for sharing your short ribs pairing. Barbera would be a great choice, too. We’ll have to try that next time. Cheers!

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