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Short ribs browned after sprinkling with salt and clove then slow cooked in a red wine/beef broth reduction with yellow onions, red pepper, mushroom stems, a dash of soy sauce, thyme, and bay leaves.  Served over a puree of golden potatoes and golden radishes blended with a touch of milk and butter.

Wine: Domaine du Gros ‘Noré Bandol Rouge 2011

FullSizeRenderNotes:  Look, I understand that my wine and food pairings have now been classified as cruel and unusual punishment due to the fact that you are not able to enjoy them, but I really don’t think that’s my fault.  You can have these too.  I believe in you.

The red wines from Bandol are made predominantly from the Mourvédre grape or Monastrell if you’ve been drinking Spanish wines.  Depth, structure, complexity; this particular Bandol is a ponderous wine which I spent at least 15 minutes sniffing to suss out the particularities of its vanilla notes.  I eventually decided on vanilla extract if anyone cares.  This wine enhanced the savoriness of the dish and the light clove buoyed the oak the wine was aged in which all created a heady experience during which I had to exhale a number of satisfactory sighs to keep from exploding with euphoria.

If I were to repeat this, I would have slow cooked the short ribs for around 8 hours instead of the 5 that I did so they’d be “melt-worthy”, but in my defense I only envisioned the dish at lunch time that day.

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P.S. That’s Jamie Goode’s latest book: I Taste Red that the bottle is sitting on.

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