A Short Rib Obsession

Today’s guest blogger is salesman Chris Bunag…

Amongst the staff here at KLWM, we not only talk about wine but we also talk a lot about food. Conversations regularly revolve around what we are making for dinner, our latest great restaurant find, and what wine to pair with what dish. I remember one day after work my colleague, Michael Butler, was talking about how he had braised short ribs waiting for him at home. He waxed poetic on how they had been cooking on low all day, how delicious they were going to be, how the meat fell right off the bone, and how easy they are to make. Not having had short ribs before, I immediately obsessed over them, and as soon as I got home I looked up photos online to see them in all their glory.


Inspired by Michael’s story and the photos I found, I knew that I must try them. I scoured the internet for recipes. After days of searching and conversing with my colleagues about how to best approach the dish, I settled on a recipe that used a two-day process and was very simple. Two days of preparation seemed like an eternity but the saying “good things comes to those who wait” rang true for this dish. The meat was tender and succulent and the sauce was hot, but not too spicy. I had never made a dish with such complex flavors. I served the short ribs with a parsnip purée and crispy kale and a bottle of one of my favorite southern Rhône reds, the 2007 Lirac Rouge from Domaine Joncier. Below you’ll see pictures of the preparation and the final outcome of the dish and you can find the recipe I used here. Try it yourself and we can compare notes!



  1. Donald says:

    i am happy to find another short rib “connoisseur”

  2. Chris Bunag says:

    I’m happy to join the club!

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