Roasted short ribs is gently caramelised and its flavour concentrated by the oven's dry heat, making short ribs intensely beefy, fatty and richly flavoured, often with a sweet or savoury glaze that calls for a bold, fruit-forward red. The cut's fat and deep flavour reward wines with ripe dark fruit, firm structure and enough freshness to cut the richness. Tannin and acidity together scrub the palate of fat; this is a dish for generous, full-bodied wines with personality. Roasting deepens the savoury character, favouring wines with a little more body alongside fresh acidity.
Our sommelier's picks
Save to PinterestPeppery powerful red
16–18°C (60–64°F)Syrah · Barossa Valley, Australia
Barossa Shiraz's bold dark fruit, pepper and structure are a natural with fatty short ribs.
Great richness at every price point.
Plush dark red
16–18°C (60–64°F)Malbec · Mendoza, Argentina
Malbec's velvety dark fruit and ripe tannin match the beefy richness and flatter any glaze.
Argentine Malbec is excellent value.
Fruit-forward red
15–17°C (59–63°F)Zinfandel · Sonoma, California
Zinfandel's jammy fruit and pepper love a glazed short rib, especially with barbecue flavours.
Old-vine Zinfandel is great value.
Powerful Spanish red
16–18°C (60–64°F)Tempranillo · Ribera del Duero, Spain
Ribera Tempranillo's dark fruit and firm structure stand up to the rich, fatty meat.
Crianza offers power for the price.
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Questions about pairing Roasted Short Ribs
What wine pairs with short ribs?
A bold, fruit-forward red — Syrah, Malbec or Zinfandel — whose ripe dark fruit and structure match the beefy, fatty meat.
What suits glazed short ribs?
A fruit-forward red like Zinfandel or Malbec echoes a sweet glaze while its structure cuts the rich fat.
Do short ribs need a tannic wine?
Some structure helps cut the fat, but ripe fruit matters most — choose generous, full-bodied reds with both tannin and acidity.