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Best Wine for a Short Rib Braise?

post #1 of 11
Thread Starter 
any suggestions for a red wine to use for a short rib braise?

I'm going to do it simple, just wine and mirepoix, some garlic and maybe some fresh herbs.


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post #2 of 11
Anything drinkable, actually. Even jug wine is okay. :beer:

But you probably don't want to use only wine for the liquid. The end result will be too acidic. Cut it some with water or stock.

Oh, and add the fresh herbs near the end; otherwise you'll lose their flavor.
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 11
Thread Starter 
50/50 with some good beef stock and some yellow tail?
post #4 of 11
You want a red wine with a lot of fruit, something in the style of a Petit Syrah (aka Syrah and Shiraz), a Chianti, a Zinfandel, or even "hearty Burgundy." Avod complex wines like Cabarnet Sauvignon, Pinot Noir and Bordeauxs. Don't cook with anything expensive enough to make you think about the cost. It's not just the money, odds are the wine has too much going on to make a good partner in the pot. OTOH, college and cooking are exactly what exuberant, inexpensive jug wines are all about.

For cooking only, I use a line of wine by a manufacturer called Charles Shaw (aka 2 Buck Chuck), eminently cookable but not really drinkable. It's pretty much the only label I use for cooking. 2 buck Chuck is, indeed 2 bucks a bottle. Shaw buys surplus grapes from the best and near best areas in the state, smashes them and makes cheap wines in a huge facility geared for quantity, speed and cost, but not quality. But IMO, every artifact that makes the wine a less than good glass, cooks out completely. It's ****ing magic.

Now, 2 buck Chuck may well be the rule-proving exception, it may disprove the rule about not cooking with something you wouldn't drink, I may have exaggerated drinking standards, or even set a low bar for cooking. But at $2, what do you have to lose? Pick up a bottle, and if you like it go back for a case.

post #5 of 11
I add a squirt of Dijon mustard at the end. Adds a little something IMHO.

post #6 of 11
Thread Starter 
this young lad here says that cooking with a decent wine is an excuse to drink the other half while cooking ;)

to be honest, I have probably 20 bottles of wine on my wine rack (many cheap gifts that I probably wont drink), I'm sure I'll find something to put in there. :)
post #7 of 11
I use the stuff in the cardboard box. So sue me. Lasts 6 weeks, though! :D
post #8 of 11
blah, blah, blah, much ado about nothing. Barolo is Phenomenal--earthy, deep
post #9 of 11
Thread Starter 
Ended up using a 5.99 bottle of zin. "barefoot" it was called maybe? Came out great....ribs weren't as tender as I'd liked, but I probably could have braised them a little longer and slower (i braised for 2 hours)

Overall came out ok. the red wine/braise was awesome, simple. 3:2 zin and beef stock, mirepoix, some garlic and just some herbs at the end, simple and good.

short ribs be expensive now-a-days though!
post #10 of 11
Thread Starter 
Forgot to post some pics...
not the best ones..sorry

post #11 of 11


i would go with something with intense tastes, a Saint Estephe, Pauillac or St-Julien
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