Kobe Short Ribs and Côte-Rôtie

Bone-less Kobe Short Ribs cooked in red wine, served with mashed potatoes and baby carrots, and 2001 Rene Rostaing Cote-Rotie.

The short ribs are slow cooked in red wine with tomatoes, carrots, garlic, celery, leeks, bay leaves, thyme and parsley, for hours until tender.

I have chosen the a northern Rhone syrah with this decadent dish for three reasons: The high acidity of the syrah will cut through the fattiness of the beef. The oak in the wine combined with syrah gives it a "bacon" or smoked fat character for a common taste in both meat and wine. Finally, legumes secondary flavors of the wine matches the red wine/tomato sauce and baby carrots. This 2001 has enough power, complexity, soft tannin, and acidity for the dish to complement the wine, and the wine to complement the dish. This is one of these occasions where the result is greater than the sum of the parts.