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Matt Cole
January 31, 2012 | Food Pairings, France, Syrah | Matt Cole

Expressive Syrah & Braised Short Ribs

Chateau Maris has an outstanding portfolio and we recently had the pleasure of tasting through the line up with Jacques Herivou, co-owner and US representative of Chateau Maris.  The wines are powerful, balanced and food friendly, and this is one of many pairings that could work well.  

Chateau Maris was founded over twenty years ago when Robert Eden migrated to southern France, with a vision to allow wines to be a reflection of the land where the grapes were grown. He believes that ‘wine is grown and not made’ and has taken this to the next level of integrity by becoming certified organic and biodynamic.  Eden fell in love with and potential of the Minervois and, in particular, the little-known village of La Livinière. The first in Languedoc to be granted permission to put the village name on the label, alongside AOC Minervois. Like much of Languedoc Roussillon; the Minervois has a history of making wine for some 1000 years, however it is only recently becoming known as a source of high quality wines.

For me, the stand-out wine was Chateau Maris Syrah La Touge Minervois Cru La Liviniere 2009, which definitely over-performs for its price point (only $15.29 with our mix-and-match discount).  It is 85% Syrah, finished with 15% Grenache, which provides a very deep red, almost purple hue.  La Touge's aromas are big, with layers of ripe black fruits and spicy.  On the palate, this wine is complex, yet smooth, with blackcurrants, elderberries paired with spicy bursts of pepper and herbs. 

La Touge is ideal for a big meal and eventhough we have had quite a mild winter, there is nothing better than warming up on a cold February night with a hearty food and wine pairing.  This braised beef short rib recipe is rustic, full of flavor, and pairs really well with the blackberry and spice in Maris' La Touge.  Enjoy this combination with whipped potatoes, buttered egg noodles, or a simple white risotto.

Braised Beef Short Ribs
Serves 6

8lbs. Bone in Beef Short Ribs
1 large Onion – rough chop
1 Leek – rough chop
4 Carrots – rough chop
1 ounce packet of fresh Thyme
1 Head of Garlic cut in half with skin on. 
1 Bottle of Dry Red Wine (try Terra Andina Carmenere, only $8.99 and full of flavor!)
1 Quart Beef Stock

Pre-heat oven to 375 degrees Farenheit.

Begin by dredging the beef in flour and season liberally with salt and pepper. In batches, sear the beef, in a heavy bottomed Dutch Oven, without overcrowding, in neutral oil.  Set aside.

Reduce heat to medium and add Onions, cook until beginning to caramelize and then add Leeks, Carrots, and Garlic. Cook until all have softened.

Add Thyme, and the reserved Beef.

Add the wine and stock until just covering the beef. Bring to boil, cover, and place in oven for 4 hours.

Remove the beef from the liquid. Strain braising liquid through a fine sieve. Skim any fat from the top of the braising liquid.

Return the liquid to the pan, bring to boil and reduce until the sauce thickens, and then add the beef back to the liquid.  Check for seasoning & enjoy! 


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