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I have some short ribs marinating in soy sauce, brown sugar, rice wine, sesame oil, pepper, and cayenne mixed with a puree of onions, pear, garlic and ginger. These will be grilled.

What is your red wine pairing for short ribs? Instinct says Zinfandel but i don't have any. Was leaning to a Jumilla or Argentinian malbec. Suggestions and comments welcomed.!!
Original Post
I've been finding Rhone reds pairs well with Asian cuisines. Key is that with Asian cuisine, soy is used quite a bit. With soy, you get that ever so elusive fifth taste, umami, which makes everything that much more wonderful. However, umami clashes with tannin, so most reds with heavy new oak wouldn't pair well.

With Rhone reds, they tend to use less new oaks (Bordeaix & Cali Cab is out) and lean more on neutral oaks. But at the same time, the grape varietals they use have enough power (Pinot, Burgundy is out) to stand up to some heavier flavors.
Too late, but my suggestions would have been (in decreasing order):

Belgian Ale (Trippel)
Beer
Rose Champagne
Non-Rose Champagne
Spatlese level Riesling
Alsatian Gewurztraminer with slight residual sugar
A Grenache-heavy CdP on release, before it shuts down
"high end" red Chinon
Pinot Gris or other funky central European whites with slight residual sugar (Muskateller, Scheurebe, etc)
quote:
Originally posted by Merengue:
quote:
Originally posted by pyang:
Got anything a bit older in the cellar?


Unfortunately no, oldest rhone i have is 07 CDP. I thought the younger Stefania would work better also with the other drinkers.


Sounds like the Stefania worked well. You definitely don't want something too old, as it wouldn't have enough fruit left to stand up to the strong flavor or the short ribs itself.
quote:
Originally posted by fusionstorm:
Brown sugar? Use Coca Cola next time. That's the "secret ingredient" in most every Korean's recipe for BBQ marinade........


Ribs were a total hit. They were tender and super tasty. But thanks for the tip, will try the coke next time! How about quantity? For 4lbs of ribs i used slightly over 1/3 cup of brown sugar, with the same amount of soy sauce and same of rice wine. Similar amount of liquid? Another 1/3? Best.
Don't think about the marinade too much. Watching my mom and grandma make marinade, they just kinda put stuff in, stir it up, and throw the meat in.

The key is usually more in the meat quality. If you're making gal bi, using the spine of a cleaver to tenderize a bit also helps.

If you like really tender meat, you can add kiwi juice but I actually prefer a bit of chewyness. Feels more animalistic ripping it off the bone.
quote:
Originally posted by Merengue:
quote:
Originally posted by fusionstorm:
Brown sugar? Use Coca Cola next time. That's the "secret ingredient" in most every Korean's recipe for BBQ marinade........


Ribs were a total hit. They were tender and super tasty. But thanks for the tip, will try the coke next time! How about quantity? For 4lbs of ribs i used slightly over 1/3 cup of brown sugar, with the same amount of soy sauce and same of rice wine. Similar amount of liquid? Another 1/3? Best.

My wife always makes the marinade, and she's from the "eyeball it and taste" camp rather than precisely measuring it out. I've been told that Coca Cola is great b/c it provides acidity to help tenderize the meat while also providing sugar.

If you tasted your marinade with the brown sugar in it before adding the meat, then cut back on the amount of sugar and add Coke until it matches the prior marinade's level of sweetness. Are you adding garlic to the marinade as well? Some people also like to use honey with or in lieu of the brown sugar........
quote:
Originally posted by TPEwinedrinker:
Hite beer... for me I won't even consider anything else.


I did a Korean beer tasting last night with korean short ribs and Korean beer. OB, Hite, and Cass.

I'm visiting in Korea and my colleagues think because I'm Korean-American and not Korean, that I need to be educated on my culture. And this was the best that they could do. I'm not complaining.
quote:
Originally posted by Danyull:
quote:
Originally posted by TPEwinedrinker:
Hite beer... for me I won't even consider anything else.


I did a Korean beer tasting last night with korean short ribs and Korean beer. OB, Hite, and Cass.

I'm visiting in Korea and my colleagues think because I'm Korean-American and not Korean, that I need to be educated on my culture. And this was the best that they could do. I'm not complaining.

What, no "so-mek"???!!! Wink

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