If you’re like me, tough days, like the ones we’re steeped in now, leave you craving comfort food like pizza, macaroni and cheese, and chicken soup (I’ve got a pot of chicken bones simmering on the stove right now). And then there’s barbecue. Anything smothered with a sweet and spicy, tangy BBQ sauce can also be of great comfort, bringing back memories of flu and virus-free summer days. This simple-to-prepare recipe yields meltingly tender short ribs that I hope will deliver a few moments of comfort to you and yours.

And since opening a bottle of wine can be great way to travel to faraway lands (even if it’s only in our minds for the time being), let’s pay a visit to Alta Vista winery in Mendoza, Argentina, home to some of the world’s best Malbecs. Since its founding in 1988, Alta Vista has been focusing on high-altitude, site-specific wines, taking Malbec beyond the traditional multi-vineyard blend. Alta Vista is one of Argentina’s pioneers of the “single vineyard” concept in Argentina with their Alizarine, Serenade, and Temis wines. These Malbecs are made from unique, low-yielding sites that produce only one bottle per vine and are a reflection of each landscape’s unique climatic conditions. These rich and bold, yet nuanced, wines go particularly well with the deep and satisfying flavors of BBQ short ribs.

For more information and tasting notes on each wine, scroll to the bottom following the recipe. Find the wines at wine-searcher.com and stay safe, while supporting your local wine shop, by having wine delivered.

BBQ Short Ribs

Adapted from a recipe on www.onceuponachef.com.

Ingredients (Serves 4)

For the Ribs

***Image courtesy of Onceuponachef.com***

3 to 4 pounds boneless beef short ribs, cut into 4-inch long pieces

2 teaspoons kosher salt

1 teaspoon black pepper

For the BBQ Sauce

1 cup ketchup

1/4 cup dark brown sugar, packed

1/4 cup plus 2 tablespoons cider vinegar

2 tablespoons lemon juice

1 & 1/4 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 & 1/4 tablespoons chili powder

1 tablespoon cumin

1 & 1/4 teaspoons garlic powder

1/4 teaspoon cayenne pepper

INSTRUCTIONS

1) Preheat the oven to 300 degrees F. Season the ribs all over with salt and pepper, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze).

2) Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth. Pour 1/3 of the sauce (about 1/2 cup) over the ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.

3) Cover the pan with aluminum foil and roast for 2-1/2 hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don't worry, it will look much better once it's done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned.

4) Remove ribs from oven and cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid and slather the reserved BBQ sauce over the short ribs and serve.

Tip: The ribs can be frozen for up to 3 months. Reheat them, tightly covered with foil, in a 300°F oven until heated through.

***Photo of Alizarine Vineyard courtesy of Bodegas Alta Vista***

Alta Vista Alizarine 2013. Located in Lujan de Cuba, a top vineyard area within Mendoza, these 93 year old vines enjoy a mild and arid climate with irrigation done by hand in the traditional manner of using runoff water from the Andes. During the spring, proximity to the hills protects the vineyards from frost, as well as cold winds that come from the Mendoza River. The vines, situated in silt and clay loams at 3,450 feet, produce small, compact bunches of berries with great concentration and complexity. The Alizarine 2013 is notable for its earthy, yet floral aromas, bright acidity, and ripe, elegant tannins. This big, powerful wine is aged in French oak barrels for 12 months and is ready to drink now, or could be aged another 5 years.

Alta Vista Serenade 2012. The Serenade Vineyard is located in Lujan de Cuyo at 3,450 feet elevation. Its clay loam soil spreads over a layer of boulders, and irrigation is done by hand with water from the Andes, as well as from a well. The terroir is characterized by wide day and night temperature shifts which help keep the wines fresh. The 60 year old vines produce mid-sized bunches of berries with exceptional acidity, tannins, and persistent flavors. The Serenade 2012 shows ripe, red, cherry-like aromas with a hint of eucalyptus on the palate and an incredible freshness with firm but soft tannins. This big, powerful wine is ready to drink now or held onto for another 5 years.

Alta Vista Temis 2012. The Temis Vineyard is located in another choice area of Mendoza, the Uco Valley. Situated at 3,412 feet elevation, the vineyard has light soils that are sandy, with some silt, boulders, and a layer of limestone. Like its sister vineyards, irrigation is done by hand. This vineyard has the coldest climate of all the Alta Vista terroirs, with very cold nights balanced by warm days and constant breezes that help keep the grapes dry and healthy. The vines were planted in 1942 and produce small bunches of berries with great concentration, complexity, and depth of aromas and flavors. The Temis 2012 Malbec shows expressive, fresh red cherry-like fruit along with floral characteristics and soft, velvety tannins. The wine is aged in French oak for 12 months and is ready to drink now.