Braised Short Ribs

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

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Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Braised Short Ribs · Braised Marinated Short Ribs · Wine Braised Beef Short Ribs +5 more Braised Short Ribs · Braised Marinated Short Ribs · Wine Braised Beef Short Ribs · Balthazar's Braised Short Ribs · Braised And Grilled Beef Short Ribs · Braised Short Ribs In A Tomato Based Sauce · Braised Short Ribs With Parsnips And Carrots · Braised Beef Short Ribs With Salsa Verde And Feta

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Shiraz Braised Short Ribs · Braised Marinated Short Ribs · Wine Braised Beef Short Ribs +4 more Shiraz Braised Short Ribs · Braised Marinated Short Ribs · Wine Braised Beef Short Ribs · Balthazar's Braised Short Ribs · Braised Short Ribs In A Tomato Based Sauce · Braised Short Ribs With Parsnips And Carrots · Braised Beef Short Ribs With Salsa Verde And Feta

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Braised Short Ribs · Braised Marinated Short Ribs · Wine Braised Beef Short Ribs +4 more Braised Short Ribs · Braised Marinated Short Ribs · Wine Braised Beef Short Ribs · Balthazar's Braised Short Ribs · Braised Short Ribs In A Tomato Based Sauce · Braised Short Ribs With Parsnips And Carrots · Braised Beef Short Ribs With Salsa Verde And Feta

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Braised Short Ribs · Braised Beef Short Ribs · Wine Braised Beef Short Ribs +3 more Braised Short Ribs · Braised Beef Short Ribs · Wine Braised Beef Short Ribs · Braised And Grilled Beef Short Ribs · Braised Short Ribs In A Red Wine Reduction · Braised Beef Short Ribs With Salsa Verde And Feta

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Works with Braised Short Ribs With Dijon Mustard · Braised Short Ribs With Red Wine Gravy

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Red Wine-braised Short Ribs With Vegetables · Braised Orange-ginger Short Ribs With Dried Apricots

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Shiraz Braised Short Ribs · Chianti Braised Short Ribs

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Works with Braised Short Ribs · Honey And Vinegar-braised Short Ribs With Spinach

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Braised Short Ribs · Braised Beef Short Ribs

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Braised Short Ribs · Shiraz Braised Short Ribs

Red · Full · Dry

Veneto's heavyweight — dried grapes give wines of remarkable concentration, raisin, dark fig, and a faint bitter-chocolate finish. Sip with hard cheese; never with a salad.