When it comes to finding the perfect wine to pair with short ribs, there are a few things to keep in mind. The first is the weight of the dish – you’ll want to find a wine that is full-bodied enough to stand up to the richness of the short ribs. The second is the cooking method – if the ribs are braised, look for a wine with similar characteristics, such as a Barbera or Zinfandel. If they’re grilled, you’ll want something a bit lighter, such as a Pinot Noir. And finally, consider the sauce – if it’s a hearty, tomato-based sauce, look for a wine that can stand up to it, such as a Sangiovese. With all of that in mind, here are a few specific wines that we think pair perfectly with short ribs: Barolo: This full-bodied red wine from the Piedmont region of Italy is the perfect match for braised short ribs. Its high tannin content will stand up to the richness of the dish, and its complex flavor profile will complement the sauce perfectly. Zinfandel: Another full-bodied red wine, Zinfandel is a great choice for grilled short ribs. Its fruit-forward flavors will pair nicely with the char from the grill, and its acidity will cut through the richness of the dish. Sangiovese: This Tuscan red wine is the perfect pairing for short ribs with a hearty, tomato-based sauce. Its acidity will stand up to the sauce, and its flavors will complement the flavors of the dish perfectly.
Fans of beef ribs have noticed how compelling these parts of a cow can be. The short rib is thought to have more flavor than the spare rib, as well as being more meaty. The Texas barbecue sauce is typically made with spare ribs that have been rubbed, smoked, and covered with a rub throughout the day. Experts were enlisted by EnterWine to provide their recommendations for the best wine to pair with beef ribs. Sir Roy J. Salazar recommends two wines from Amador County: the 2007 Chateau La Nerthe Chateauneuf du Pape and the 2008 Fiddletown Cellars Old Vine Zinfandel. The food of Michael Chiarello is all about Texas-style dry rub, slow-smoked fall-off-the-bone ribs, and so on. I make beef ribs with vinegar-based accompaniment because it is not sweet.
Due to the acidic nature of vinegar, it is difficult to pair vinegar-based foods with wines. To overcome this issue, choose a wine that is bright, clean, low-tannin, and high in acidity but not too acidic to bite into. Only 300 cases of Cabernet are produced each year in Bambino, and they are an extremely limited wine. The soft meat flavors of ribs will be present in the wine’s contrast to the earth’s tones. When it’s mid-winter, a cold-smoked and braising short rib is a fantastic way to eat. Each rib weighs about 1 1/4 pounds and has six short ribs. A few pieces of oak, apple wood, or another fruit wood chip are all that is required.
A charcoal grill should be lit indirect. The meat should be moist by adding at least 2 cups of water to the aluminum pan. When you smoke cold, the temperature stays at 78 degrees Fahrenheit. Put the vegetables in a Dutch oven, preferably one with a lid, with the oil and sauté pan. After lifting the short ribs from the jus, place them in a warm place for an hour or until they bend and almost break. In a wide saucepan, combine the broth with the sugar and a fine-mesh sieve, stirring constantly, until thickened.
What Pairs Well With Beef Short Ribs?
There are many things that can be served alongside beef short ribs, but some of the most popular include mashed potatoes, roasted vegetables, and a green salad. Other popular choices include macaroni and cheese, baked beans, and cornbread. When it comes to drinks, many people enjoy a glass of red wine with their beef short ribs, but beer and hard cider are also popular choices.
In our opinion, the best beef ribs are those that have been lightly grilled to a perfect fall-off-the-bone consistency. What are some good side dishes for beef ribs? You might be surprised at how many of these side dishes are as delicious as the main courses when grilling, smoking, or BBQing. If you’re planning to serve those ribs with sauce, make sure to check out our ‘what to serve barbecue ribs‘ page. It’s a simple, old-fashioned side dish that’s a little bit like comfort food but much more Southern. It’s made by combining tender, tasty baby potatoes tossed with melted butter and seasoning staples. Collard Greens with bacon is an easy-to-prepare recipe that is a great addition to any home.
There are only a few simple ingredients that can be used to make Southern Fried Corn, a delicious side dish. Smoked asparagus is a flavorful hybrid of the natural sweetness of roasted asparagus and the rich, smoky flavor of smoked meat. This cocktail salad is filled with fruit, as well as a sauce made with pineapple and vanilla pudding. Whether you’re preparing a weeknight dinner, a holiday meal, or a special occasion, these Oven Roasted Brussel Sprouts will satisfy your cravings. Making mashed potatoes with roasted garlic is a new recipe that you can try. Although Slavica may appear to be a silly name for a vegetable dish, this delicious side dish is surprisingly hearty. It’s a hearty vegetable side dish that you can’t go wrong with if you’re looking for something to eat on the go.
In baked beans with ground beef and bacon, you get savory, sweet, and smoky flavors, as well as a great match for beef ribs (or any other type of rib). Tell us what you think of our beef ribs recipe! Place the baking dish in the center of the oven at 350F (175C) for 40 minutes. Allow the Southern baked macaroni and cheese to cool in the refrigerator for 10 – 15 minutes before serving. The only thing better than baking with love is baking with love. Angela describes her favorite family recipes as well as some delicious desserts.
Red Wine With Ribs
There’s nothing quite like a glass of red wine with a plate of ribs. The rich, bold flavors of the wine pairs perfectly with the succulent, juicy ribs. The combination is sure to satisfy any hunger.
This wine is made with red wine and has been raised. Short ribs will even be better if they are allowed to sit overnight. Bring onions, carrots, and celery to a boil in a medium pot with a lid. Stir in the wine as soon as the ribs have absorbed the juices. Place short ribs in a pan and cook for two to 212 hours, or until tender. If I want the sauce to be creamy, I usually remove the seasoning vegetables and add baby carrots and mushrooms before the last half-hour. Different types of short ribs can alter the look of a short rib slightly.
Despite my preference for short ribs, I believe boneless ribs can be cooked as well. I followed one recommendation that I made the day before, after reading a review. As you strained the sauce, remove the fat layer. Gravy was delicious to drink. I attempted to go out on my own. Mirin, on the other hand, made the dish too sweet. A tasty Bon appétit recipe for you. My short ribs have always been my favorites.
White Wine Pairing With Short Ribs
There are many different ways to cook short ribs, but one of the most popular is braising. This involves cooking the ribs in a liquid, such as beef broth, red wine, or even beer. Braising is a great way to cook short ribs because it helps to tenderize the meat and also infuse it with flavor. One of the best wines to pair with braised short ribs is a white wine. A white wine with some acidity, such as a Sauvignon Blanc, will help to cut through the richness of the meat. If you want a sweeter wine, then a Riesling or Gewurztraminer would be a good choice.
The Best Wines To Enjoy With Your Bbq
Even if you’re just about to grill, it’s always a good idea to drink a glass of wine while doing so. It is appropriate for pairing with ribs, steaks, and other meats as well as Sauvignon Blanc. Choosing a white Chardonnay is a good option for those who want to serve lighter wines with their meal. If you’re looking for a heavier meat, use red Burgundy, such as Pinot Noir or Cabernet Sauvignon. When paired with buttered noodles, mashed potatoes, or creamy polenta, you can also serve short ribs with red wine. Finish your meal with a delicious arugula salad or a glazed carrot.
Wine Pairing With Braised Beef Ribs
Wine pairing with braised beef ribs can be a bit tricky because you need a wine that can stand up to the bold flavors of the beef, but also has enough acidity to cut through the rich sauce. I would recommend a red wine with good body and structure, like a Cabernet Sauvignon or a Merlot.
When making beef short ribs, it’s critical to cook them slow, medium-bodied reds with medium tannins to avoid overpowering the hard-earned and slow-cooked flavors of your juicy ribs. It is ideal to pair medium-bodied wines like Cabernet Sauvignon, Shiraz, and Bordeaux. Cabernet Sauvignon is a bright and fruity wine with aromas of cassis and black currant, and it contrasts nicely with its savory and meaty rib flavors. You’ll also get hints of chocolate, vanilla, black pepper, leather, smoke, and tobacco when your ribs are seared and grilled. It shouldn’t come as a surprise that Argentina’s Malbec and their beef complement each other so well. A subtle Pinot Noir would pair well with short ribs dusted in earthy dry rub. When it comes to dry rub ribs, they require a subdued and elegant red wine because boisterous red wines tend to overpower the delicate flavors.
The more expensive Malbec is an excellent match for your ribs, thanks to its vanilla and cocoa flavors. A good match with ribs is an off-dry Riesling that has been gently spiced with hot spices. Burgundy Villages is a red wine that is high in acidity and low in acid, which pairs well with spare ribs. If you want to pair sticky ribs with a crisp white wine, try Prosecco, Champagne, or Cava.
Short Ribs And Red Wine: The Perfect Pai
According to Phil, there are some sage tips for preparing braised beef. The best combination, according to him, would be a cool climate Shiraz with a Mediterranean or Shiraz blend like Tempranillo. If you prefer a sweeter option, serve the short ribs with buttered noodles, mashed potatoes, or creamy polenta. Serve the beef with a spoonful of gravy for a little extra flavor. You can finish the meal with a salad of arugula or glazed carrots, or you can bring it home and cook it yourself.
Hearty Beef Ribs
There’s nothing like a hearty plate of beef ribs to really hit the spot. These ribs are slow cooked to perfection, and they just fall off the bone. They’re smothered in a delicious BBQ sauce, and they’re just begging to be devoured. Whether you’re feeding a hungry family or a group of friends, these beef ribs are sure to please.
ZAAR submissions were accepted on January 15th, 2010. Helena Ivy of St. Louis, Missouri, sent them the original recipe for the soup. My version of the recipe, on the other hand, calls for carrots and country-style boneless beef ribs, as well as short ribs and mushrooms. If you serve this over mashed potatoes, you can also use rice or noodles.
What Is The Best Way To Tenderize Beef Ribs?
Despite what you may believe, making fall-off-the-bone ribs at home is simple; beef ribs are tough to master, but it is not difficult. To achieve a crunchy crust on your meat, cook it low and slow for about two hours, soften it, and then broil it for a few minutes.
Soaking Ribs In Apple Cider Vinegar Makes Them More Tende
Soaking your ribs in apple cider vinegar will provide a tender, succulent finish to your ribs. Vinegar will not only tenderize the meat, but it will also break down the collagen in it, making it even more tender. You can also add salt, pepper, and herbs to the ribs to give them a good flavor by rubbing them together. If you want to cook ribs a little longer, you can incorporate beef stock into the recipe.
Are Beef Ribs A Tough Cut Of Meat?
The challenge of preparing beef ribs is as great as the challenge of eating them. Cooked incorrectly, they are too chewy to be consumed. Cooked properly, the tender and delicious meat is tender and tasty. Brawled beef ribs, like all barbecue meats, must be cooked slowly and low.
What To Consider When Choosing Beef Ribs
The proper preparation of beef ribs is influenced by a number of factors. In the first place, it is critical to select the proper cut of ribs in order to obtain the best taste and quality. Short ribs, pork ribs, and rack of lamb are the three most common cuts in the United States. Before proceeding, take into account the size of the ribs. Because they are larger than pork ribs, beef ribs require a longer cooking time. Finally, you should decide whether your ribs should be cooked dry or moist. When ribs are dry, they have a crispy texture; when they are moist, they have a tender texture. Choosing the correct beef rib is no different than choosing the appropriate chicken breast because each of the cuts mentioned above has its own distinct flavor and benefits. It’s all up to the individual.
For beef-short ribs, cooked slow, medium-bodied reds with medium tannin are essential as you do not want to overpower the hard-earned and slow-cooked flavours of your juicy ribs. Thus, medium-bodied wines such as Cabernet Sauvignon, Shiraz, and Bordeaux make for great matches.What kind of wine do you drink with short ribs? ›
Easy Red Wine Braised Beef Short Ribs calls for a dry red wine, and in general, that includes Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels.Does malbec pair with short ribs? ›
This Malbec, with its intense smokey, fruity and spicy aromas and flavors pairs wonderfully with the rich flavors of the short rib dish.What wine goes with sweet and sour short ribs? ›
Wine Pairing for Sweet and Sour Short Ribs
For this I would look for an off-dry wine – a robust Rosé would be good (if you can find a medium-bodied and off-dry one). An off-dry Viognier could work as well. You might have some success with an off-dry Sparkling Rosé.
For beef-short ribs, cooked slow, medium-bodied reds with medium tannin are essential as you do not want to overpower the hard-earned and slow-cooked flavours of your juicy ribs. Thus, medium-bodied wines such as Cabernet Sauvignon, Shiraz, and Bordeaux make for great matches.What is the best red wine to use for short rib ragu? ›
Be sure to serve with a nice Italian red – I suggest a good Chianti Classico, Montepulciano, or a bold Super Tuscan. Enjoy! I cannot wait for you to try this Short Rib Ragu!What wine goes with braised beef? ›
For a wine match, Phil says, "Pot roasted, slow cooked and braised beef dishes with melt-in-the-mouth textures pair well with the richness and peppery spice of cool climate Shiraz, or try Mediterranean favourites, Sangiovese or Tempranillo ."Can you overcook braised short ribs? ›
It is definitely possible to overcook short ribs. If you leave them in the oven too long, they will begin to dry out and become tough. You want to remove the meat when it's reached its peak tenderness, before it starts to dry out.Why are my braised short ribs tough? ›
If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.What is Malbec best paired with? ›
You'll find Malbec a great match for steak, pork, and lamb, as well as fattier fish like salmon and poultry with dark meat. Game meat—like bison, ostrich, and venison—are also a safe bet. In addition to meat pairings, consider foods with richer sauces or more vibrant flavors.
Red zinfandel, merlot: For BBQ pork ribs, stick with red wines carrying bright berry notes, distinct acidity yet moderate tannins, such as red zinfandel and merlot.Is Malbec medium or full-bodied? ›
Malbec is a full-bodied red wine, a close companion to Merlot. Although medium-bodied red wines like Merlot are more likely to be known for their moderate acidity, medium tannin, and fruity aroma, things are quite different with a full-bodied Malbec.What is the perfect drink with ribs? ›
- Beer. While certain beers may work better with certain sauces, beer is a great pairing for any BBQ meal. ...
- Red wine. Red wine has been known to pair perfectly with meat. ...
- Bourbon. ...
- Rosé ...
The short ribs can be served alongside buttered noodles, mashed potatoes or creamy polenta with a spoonful of the gravy on top. Round off the meal with an arugula salad or some glazed carrots and you're set for the night.Can you overcook slow-cooked short ribs? ›
Can You Slow Cook Short Ribs Too Long? Yes, technically you can. Slow-cooked short ribs will go from tough and chewy to fall-apart-tender, but if you keep cooking them after they are tender, they'll slowly become mushy, dry, and stringy. If you're nervous about overcooking, don't be!What red wine is best for slow cooking? ›
If you're cooking beef, lamb or stew, Cabernet Sauvignon and Pinot Noir are your friends. If you're cooking chicken, duck or pork, go with Merlot. If you're cooking seafood, choose Pinot Noir. If you're cooking vegetables or sauce, try a light Merlot or Chianti.What is the best red wine for cooking beef ribs? ›
My favorite wine for braised beef short ribs is a full-bodied & dry red like a Chianti or Merlot. The wine doesn't need to be expensive but should be drinkable since it's the base of the red wine sauce the short ribs braise in.What is the best red wine for red meat sauce? ›
The single best dry red wine for cooking is Merlot. This is because it is one of the most flexible red wines on the market and can be used for meat, sauce, vegetables, and more. It can be medium to full-bodied with a range of fruity and coffee-like flavors.What is a good wine to drink with red meat? ›
- Cabernet Sauvignon. Cabernet Sauvignon is the classic red wine to drink with rich red meats. ...
- Pinot Noir. Pinot Noir is a truly versatile wine. ...
- Gamay. Gamay yields a light red wine with tart red fruit and mellow tannins. ...
Pick a rich red wine to braise beef and pork, or if you are making classic coq au vin. A lighter white wine works well with other braised chicken dishes or fish stews. Place the protein in the pot, then add the liquid.
A rich cut, such as prime rib, will pair nicely with a high tannin red wine such as Petite Sirah or Cabernet Sauvignon. For wine with lamb, the delicate texture and flavor, choose a bold red wine with fine tannins such Malbec or Petit Verdot.Why are my short ribs still tough in slow cooker? ›
If you've cooked your short ribs in the crockpot for 7-8 hours, but they seem tough, do not worry. Before you start to think that you may have overcooked them, just take a deep breath, and continue cooking them on low for another 30 minutes to an hour, and eventually they will nearly fall apart from being so tender.How long to braise short ribs at 225? ›
How Long to Cook Beef Short Ribs. Beef short ribs are done when the internal temperature of the ribs reaches around 200 – 205 degrees Fahrenheit using an instant read thermometer like a Thermoworks MK4 Thermapen. What is this? At 225 degrees F plan on 6 hours of total time.Do you put braised short rib bone side up or down? ›
- Preheat the oven to 190°C/Gas mark 5.
- Place the short ribs bone side down into a small roasting dish - you want them to sit snugly alongside one another.
- Season the ribs with salt and pepper and cover tightly with two layers of foil.
- Cook the ribs for 3 hours, or until very tender.
Seasoning your meat with salt and pepper at least 24 hours in advance will greatly improve the flavor of the finished product. And, if you can spare an extra 24, making them a day ahead of serving will make them even better, with all that braising liquid flavoring the meat as it sits.What is the best way to tenderize beef short ribs? ›
Grilling to a final internal temperature of 130°F (54°C) ensures that the short rib's intramuscular fat has softened but not yet rendered out, resulting in an unctuous and juicy steak. Slicing short rib steaks across the grain further tenderizes the meat by shortening muscle fibers.Can you braise ribs too long? ›
No, you cannot overcooked braised beef short ribs. In fact, the longer the short ribs braise in the liquid the more tender and delicious they become.Which is better Malbec or Merlot? ›
They both go very well with beef and cheese, although Merlot has a slightly larger range than that of Malbec. Malbec is also lower in acidity than Merlot, and has softer tannins than Merlot, even as a young wine.What does drinking Malbec say about you? ›
Malbec is layered and intense, much like the people who call it their wine of choice. You prefer to relax with a book than go out. Once people get to know you, your genuine, loving, and emotional. As a Malbec lover, you are layered and complex which just might come off as sexy and mysterious to others.What is the best age to drink Malbec? ›
10–20+ Years Aging Potential: Structured, racy Malbec wines with dark fruit flavors, notable acidity, and a powerful, chewy, or tight (tannic) finish aim for drinkability within 10–20 years of the vintage.
Roast Beef pairs best with tannic red wines such as Cabernet Sauvignon, Merlot, Shiraz, Malbec and Barolo. The fattier the cut of beef (such as Prime Rib), the more tannin you want in the wine. For leaner cuts of Roast Beef, you'll want to pair it up with aged wines where the tannin has softened.What goes better with steak Merlot or Cabernet? ›
Many experts recommend pairing ribeye steak with a Cabernet Sauvignon, as the high tannins help to cut through the juiciness and fattiness of the cut.What pairs nicely with a Merlot? ›
- Beef, particularly grilled or roast beef and filet mignon.
- Blue cheese, Cheddar cheese, Gorgonzola.
- Chicken, particularly grilled or roast chicken.
- Berries and Fruit, particularly red fruit sauces.
- Pork, especially roast pork and pork loin.
Malbec. As an especially thick-skinned variety, Malbec claims higher antioxidant levels than other red wines especially in terms of resveratrol. This variety has two to four times the amount of anti-inflammatory, health boosting antioxidants than other popular red wines like Cabernet Sauvignon and Merlot.Should Malbec wine be refrigerated after opening? ›
Refrigeration of Malbec Once Opened
Cold temperatures cause slower oxidisation of wine. Therefore, once open, you should replace the cork and store it in the wine fridge or other fridge. If you dislike chilled red wine the bottle can be removed from the fridge approximately an hour before drinking.
Let's start easy: both are considered dry red wines. Like Pinot Noir, Merlot wine has less than 0.5g of residual sugar, making it an extremely dry wine. On the other hand, Malbec wine is sweeter, with around 1.5g of residual sugar.Why do you soak ribs in Coke? ›
Marinating ribs is an essential step to a delicious barbecued meal. An interesting twist to a traditional rib marinade is using Coca-Cola to tenderize the ribs by breaking down their fibers. The carbonated beverage will provide a sweet flavor, but the meaty flavor will overpower the Coke so it is not too intense.Why do you soak ribs in apple juice? ›
Apple juice adds to the apple flavor of the rib sauce. It also creates steam inside the foil pack so the ribs don't dry out. If you don't have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.What's the best spritz for ribs? ›
A simple rib spritz is equal parts apple cider vinegar and apple juice or water. So for one cup of apple juice you add one cup of apple cider vinegar. The added moisture to the cooking chamber really helps with color on the smoked ribs and keeping the texture moist.What wine is best for short ribs? ›
Easy Red Wine Braised Beef Short Ribs calls for a dry red wine, and in general, that includes Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. I used a combination of Cabernet and Pinot Noir in this recipe because that is what I had on hand, and it was perfect.
You'll need about three-quarters of a pound of bone-in short ribs per person. If you cook the beef the day before and chill it overnight, you'll be able to lift off much of the fat that hardens on top of the sauce.What wine goes with ribs and brisket? ›
With its fall off the bone tenderness, Beef Brisket pairs best with red wines featuring soft tannin, high acidity and a kiss of smokiness such as Montepulciano, Ribera del Duero, Syrah, and Rosso Conero. While beef brisket is meaty, wines with too much tannin will overpower the juicy flavours of this slow-cooked dish.Do you put beef short ribs meat side up or down? ›
Place the ribs meat side up in the smoker. You can spritz the ribs every couple hours or so with a liquid such as cider vinegar, beef broth or even water. The cook on 3 bone, beef short ribs will take 8 - 10 hours total depending on size.Are beef ribs and short ribs the same? ›
You can cook beef back ribs and short ribs in similar ways, but they are different types of beef ribs from separate parts of the cow. Consider the following differences: Cut: The back ribs are cut from the upper back of the cow. Short ribs are cut from the lower portion of the rib cage in the front section of the cow.What wine is best for prime rib dinner? ›
But with a roasted prime rib, you don't need such a bold wine. While a Cabernet would be a solid choice, something more medium-bodied such as a Zinfandel or Merlot would also pair nicely. My personal favorite is a blend of primarily Zinfandel with bolder Petite Sirah and Syrah added in small amounts.What red wine for rib of beef? ›
The savoury flavour of beef rib demands depth and backbone making the Bordeaux reds an excellent match, particularly those from the Left Bank, such as Saint-Estèphe or Haut-Médoc, which have more Cabernet in the blend. If a big juicy steak is on the menu, then pour one of the great Malbecs of Argentina.Do you serve red or white wine with ribs? ›
If you're serving hamburgers, steak, barbecued ribs, or beef tenderloin, only the big red wines will do. Bordeaux, California Cabernet, and Barolo are perfect matches, but if the spice turns the dish hot, zero in on Zinfandel or a similarly spicy Australian Shiraz or Argentine Malbec.Does Pinot Noir go with prime rib? ›
The subtle tones of Pinot Noir pairs perfectly with a garlic and rosemary crusted Prime Rib. The butcher knows how much fat to leave on the roast, so no additional trimming is needed. Your prime rib roast should have a nice layer of fat on top, so it will baste itself.What wine is best for meat dinner? ›
- Cabernet Sauvignon. Cabernet Sauvignon is the classic red wine to drink with rich red meats. ...
- Pinot Noir. Pinot Noir is a truly versatile wine. ...
- Gamay. Gamay yields a light red wine with tart red fruit and mellow tannins. ...
Cabernet Sauvignon is a dark-colored wine that's full-bodied with a medium level of acidity. It's dry and tannic, which makes it perfect for pairing with a rich meal like prime rib. Cabernet Sauvignon also has a relatively high alcohol content.
Place beef ribs on the grill (bone side down) away from the coals and cook with indirect heat (approximately 275˚F) for 1½ hours, or until internal temperature of beef reaches 160˚F.What red wine is best for braised meat? ›
Cabernet sauvignon is a popular full-bodied wine. It's an excellent choice for braising proteins such as ribs. The braising effect will soften the meat while it cooks and enriches the flavors of the additional ingredients. The leftover braising liquid can then be used as a glaze.What Cabernet Sauvignon is best with meat? ›
Raymond Reserve Cabernet Sauvignon
She recommends a Napa Valley cabernet sauvignon anytime you're eating a rib-eye. “A Napa Valley cabernet sauvignon provides that expression of fruitiness and chewy tannins that complement the steak."
Most people agree that cabernet sauvignon is the way to go if you need a red wine to pair with beef stew. With that dry taste thanks to all those tannins, which in turn bring out the flavor of the beef, it won't get overwhelmed if you've have a really hearty stew full of meat and veggies.