Port-Braised Short Ribs & South African Renoster

Short ribs braised slowly in port and served with a glass of South African Renoster: the wine in the pot and in the glass.

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Port-braised short ribs on creamy polenta in a white bowl, with a glass of red wine behind

Winter is the season for dishes that reward patience—meals that simmer slowly, fill the kitchen with warmth, and bring people together around the table. Few wines complement that experience quite like our South African Renoster, whose rich fruit, warming sweetness, and layered depth make it a natural partner for hearty, slow-braised dishes.

For this pairing, we turned to Port-Braised Short Ribs, a classic winter entrée that highlights the wine’s versatility both in the kitchen and in the glass. The result is a deeply savory, luxurious dish that feels comforting yet elevated—perfect for cold nights, special gatherings, or a slow Sunday supper.

Why This Pairing Works

Short ribs are prized for their richness and collagen, which melt into tenderness during a long braise. Renoster enhances this transformation beautifully:

  • Dark fruit and dried fruit notes in the port deepen the sauce and balance the richness of the beef
  • Natural sweetness softens savory flavors without overpowering them
  • Warm spice and depth mirror herbs, aromatics, and slow-cooked umami
  • A silky, full-bodied texture complements the luxurious mouthfeel of the dish

Using Renoster in the braise concentrates its character into the sauce, while enjoying a glass alongside allows those same flavors to shine independently creating a seamless, restaurant-quality pairing at home.

To Serve

Serve short ribs over creamy polenta, mashed potatoes, or root vegetable purée, spooning the port-braised sauce generously over the top. Finish with fresh herbs and cracked black pepper.

Pour a glass of South African Renoster alongside to complete the experience.

Posted by Katelyn Corrigan

The recipe.

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Directions

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  1. Season & Sear. Preheat oven to 325°F. Generously season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned. Remove and set aside.

  2. Build the Base. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook until softened and lightly caramelized, about 6–8 minutes. Add garlic and tomato paste; cook 1–2 minutes until fragrant and brick red.

  3. Deglaze with Port. Pour in the Renoster, scraping up any browned bits from the bottom of the pot. Let simmer for 3–4 minutes to slightly reduce and concentrate flavor.

  4. Braise. Add beef stock, thyme, rosemary, and bay leaves. Return short ribs to the pot, bone-side up. Liquid should come about halfway up the meat. Cover and transfer to the oven.

  5. Slow Cook. Braise for 2½–3 hours, until the meat is fork-tender and nearly falling off the bone.

  6. Finish the Sauce. Remove short ribs and strain or skim excess fat from the sauce if desired. Simmer sauce on the stovetop until slightly thickened. Adjust seasoning to taste.

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