When it comes to beef ribs, there are two general preparations that people tend to favor: Either barbecuing or braising. In terms of the former, a rich, spicy California Zinfandel generally works well. They usually have enough alcohol—and, therefore, glycerin—to stand up to the sheer strength of the ribs, yet also enough spice to liven up the flavors a bit and cut through any sweetness the barbecue sauce gives them. A fresh, lively Beaujolais also works well. In terms of the latter, the wine that pairs best is really a matter off how the ribs are prepared. These days, braised short ribs are popular. But what they are braised in is really what determines what wine you pair with them. However, because of the richness of the meat, and the generally aggressive seasoning of the preparation, a full-bodied California Cabernet would work well, as would a pinot noir, especially from Sonoma's Russian River Valley (Dutton-Goldfield is a fabulous example). These tend to have aggressive berry flavors that would enliven even the richest short-rib preparation.
Food & Wines
Beef Rib
