3 Terrific Wines to Pair with Short Ribs

Luscious, melt-in-the-mouth short ribs call for robust reds.

When it's dark and cold out, there are few things more comforting than a dutch oven with short ribs braising low and slow. There are an infinite number of flavor profiles to riff on with short ribs, but one things is certain: Fattier cuts of meat require full bodied wines to match their heftiness, whether you're tossing Coca-Cola or soy sauce and kimchi into the pot. The key is to look for well-structured reds that have enough acidity to keep your palate refreshed.

Here, an overview of some fantastic varietals whose flavor profiles pair nicely with rich meat and some affordable bottle recommendations under $20.

Southern French reds

The rustic Grenache-based blends made in regions such as the Southern Rhone, Provence, and the Languedoc are ideal for braised meats. They offer spicy fruit and coarser tannins that become soft and delicious with richer dishes, like short ribs. One affordable producer to look for: Mas de Gourgonnier. Domaine Charvin from Châteauneuf-du-Pape and Canet-Valette from Saint-Chinian also make reliable bottles.

Related: The Truth About Pairing Wine With Red Meat

Chilean Cabernet Sauvignon

Wine geeks often have a hard time pegging Chilean Cabernet when it's served sight unseen. The red has some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes Chilean Cab great with short ribs. Look for bottles from Peñalolén or Mapuche.

Tuscan Sangiovese

Sangiovese, grown in subregions of Tuscany such as Chianti, Montepulciano, and Montalcino, is too often reserved for only pizza and pasta. Yes, super-cheap Sangiovese are best saved for lighter food, but pay a few more dollars and you’ll be rewarded with serious reds that have bright cherry fruit and smoky, herbal notes — delicious with beefy short ribs. Try wines from Mastrojanni in Montalcino, Fèlsina in Chianti, or Avignonesi in Montepulciano.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

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