I am making the savory short rib recipe from the New Basics cookbook. The ribs are braised in a sauce consisting of Italian plum tomatoes, beef stock, garlic, Italian flat-leaf parsley, rosemary, cinnamon, black pepper, onions, and dry red wine. I plan to serve the ribs over papperdelle. Accompaniments will be green olive foccacia bread and local organic greens tossed with a simple olive oil/balsamic dressing.
What would be the wine of choice for such a meal?
Thanks in advance