Bang for your Beef: Pairing Wines with your Beef

If you’re a true beef lover and enjoy an adult beverage too, pairing wine and beef is fun, delicious and simple. This may sound like a broken record, but you can actual get a great bottle of wine for under $15. We are going to help you find a delicious wine for your next beef dinner that will pair perfectly and not break your pocket book!

Red wine specifically is best with red meat. One of our favorite pairings is any one of our styles of our Ribeye Cuts with a Cabernet Sauvignon. Cabernet is a big, bold, and dry wine that is not only wonderful but also assists with that big beefy flavor. One of our favorites is a Louis Martini Cab or Liberty School Cabs. Both are usually found under $13 a bottle and are great cabs for their price. When tasting the Louis Martini, you will right away get a juicy and very fruity burst with blackberry and a toffee-mocha flavor on the palette. When looking for a wine to pair with one of our Ribeye’s, specifically look for a Cab that reads as juicy and fruit forward. Because a ribeye has such a great richness, perfect amount of fat, and marbling, the juiciness of your steak with a juicy, fruity wine will make your taste buds explode with flavor.

Another great wine pairing with one of Beef by Chuck’s hand selected cuts, such as Beef short ribs or a chuck roast, is a Pinot Noir. An all-time favorite among our family is Sean Minor Pinot Noir. It’s under $12 but taste like a very expensive wine. They say it perfectly in their tasting notes on their website: “displays aromas of strawberry, cherry cola and raspberry fruit. On the palate, the Pinot offers bright and approachable flavors of cherry and strawberry combined with subtle layers of spice. The bright acidity combined with sweet oak results in a lingering finish.” Short ribs and roasts are rich, and have powerful beef flavor, and are exceptionally tender. The oak and spiciness of this Pinot Noir molds with these dishes perfectly and brings out the beef flavor, while subtly enhancing the richness from the rendered fat of the beef.

On this cold winter days, there’s nothing quite like a pot roast to warm you up with a delicious wine to enjoy with it. Here is a fool proof pot roast crock pot recipe that also gives you left overs!

Pot Roast

1 4-5 lb Beef by Chuck Angus Chuck Roast

3 cloves of garlic, smashed

1 large sweet onion or yellow onion roughly chopped

2 carrots peeled and chunked

2 sweet potatoes peeled and chunked

2 cups beef stock

1 cup of strong brewed coffee

1 cup red wine (Sean Minor Pinot Noir)

1 teaspoon salt

1 teaspoon pepper

2 bay leafs

2 sprigs of thyme

Directions:

Place crock pot on high. On stove top in large skillet (cast iron or metal is fine), heat one tablespoon olive oil on medium high heat. In meantime, season pot roast with salt and pepper and rub generously both sides and all edges. Sear pot roast in skillet about 4-5 minutes on each side until you get a dark golden brown crust. Remove pot roast and add sweet potatoes, onions, carrots, and garlic and cook until they start getting a caramel color to them. About 8 minutes. Season with salt and pepper and turn off heat. In crock pot, add half the vegetable and potato mixture then place roast on top, then add the rest of the vegetable and potato mixture. Add stock, wine and coffee. Make sure the liquid covers the roast half way. If you need additional liquid, add any of the three liquids. Add bay leaf and thyme sprigs, and cover. Cook 6-8 hours on high. Roast should be fork tender and can be enjoyed immediately. Enjoy with a glass of Sean Minor Pinot Noir!

*Note: if you would like a gravy to go over the pot roast, on stove top heat 2 tablespoons of butter and two tablespoons of flour in sauce at medium heat and whisk until thick, then add 3 full ladles of the stock from the finished pot roast (about 3 cups). Add more liquid if necessary if too thick. Drizzle over roast and enjoy!