Solvero Pinot Noir and Short Ribs "Barbacoa"

Chef Miguel Curiel’s short ribs barbacoa sets the stage for a richly layered pairing with Solvero Pinot Noir. Rooted in Mexican tradition and shaped by wine-country technique, the dish features tender beef wrapped in banana leaves and slow-braised in a chile adobo, delivering deep, savoury flavour lifted by a touch of brightness and elegance.

In the glass, the Solvero 2022 Pinot Noir opens with expansive red berry aromas that evolve into layers of earthy spice and truffle. Polished tannins frame the palate, carrying through to a lingering finish marked by subtle floral notes. Crafted with a combination of whole berry and partial whole cluster fermentation and aged for 12 months in French oak, the wine shows both structure and finesse.

The 2022 Pinot Noir is now sold out, a clear sign of the enthusiasm it generated. We’re now excited to be sharing the 2023 Pinot Noir, the newest release in our Pinot Noir program and a fresh expression of Solvero Wines.

The pairing brings out the best in both elements. The wine’s acidity cuts through the richness of the barbacoa, while its red fruit and savoury complexity complement the depth of the dish and the warmth of the dried chiles, creating a balanced and expressive finish.

Serves: 4–6

Prep Time: 30 minutes | Cook Time: 3–3½ hours

Ingredients:

Beef

  • 4–5 lbs bone-in beef short ribs
  • 2 tbsp Salt and Pepper or your favorite taco seasoning, I used La Chula Mexican Kitchen “Rojo” Rub.
  • 2 tbsp neutral oil or Beef Tallow

 Chile Adobo

  • 3 guajillo chiles, stemmed and seeded
  • 2 ancho chiles, stemmed and seeded
  • 3 Roma tomatoes
  • 5 garlic cloves
  • ½ white onion
  • 1 cup hot water (for soaking chiles)

Braising Liquid

  • 1½ cups Pinot Noir
  • 1 ½ cup beef stock
  • 2 tbsp apple cider vinegar
  • 1 tbsp piloncillo or brown sugar

Aromatics

  • 2 banana leaves (can be found at Asian or Latin grocery stores; if you can’t find them, feel free to skip – they add a subtle sweetness, but the dish will still be delicious without them)
  • 2 strips orange peel
  • 4 bay leaves
  • 1 tbsp dry Mexican oregano

For Serving

  • Warm corn tortillas
  • Thinly sliced yellow onions
  • Fresh cilantro
  • Radish sprouts 
  • Thinly sliced Serrano peppers 
  • Lime wedges

Directions:

Toast the Chiles

  1. Heat a dry skillet over medium heat.
  2. Lightly toast the guajillo, and ancho chiles for about 10–15 seconds per side until fragrant. 
  3. Transfer to a bowl and cover with hot water.
  4. Let soak for 15 minutes until softened.


Roast the Vegetables

  1. On a skillet or comal, char the tomatoes, onion, and garlic until blistered and slightly blackened.
  2. Broiling on high heat it’s another option for this step.
  3. This step builds depth and smokiness in the adobo.


Make the Chile Adobo

  1. In a blender combine:
  • softened chiles
  • roasted tomatoes
  • onion
  • garlic
  • ½ cup Pinot Noir
  • splash of the chile soaking liquid

Blend until completely smooth.

Sear the Short Ribs

  1. Pat the short ribs dry.
  2. Season with: Salt and pepper or La Chula “Rojo” Rub. 
  3. Heat oil in a Dutch oven over medium-high heat.
  4. Sear ribs on all sides until deeply browned.
  5. Remove and set aside.


Deglaze

  1. Lower heat to medium.
  2. Pour remaining Pinot Noir into the pot and scrape up the browned bits from the bottom.
  3. Simmer for 2–3 minutes.


Build the Braising Sauce

  1. Add to the pot:
  • chile adobo
  • beef stock
  • vinegar
  • Sugar 

Bring to a gentle simmer and season with salt if needed.

Prepare the Banana Leaves

  1. Pass the banana leaves over an open flame or hot skillet for a few seconds until soft and flexible.
  2. Line the Dutch oven with the leaves, leaving enough hanging over the sides to fold over the meat.


Wrap the Barbacoa

  1. Inside the banana leaves: 
  2. Place the seared short ribs on top.
  3. Pour the braising liquid over the meat, and the rest of the aromatics.
  4. Fold the banana leaves over everything to create a sealed parcel.


Slow Braise

  1. Cover the pot with a lid.
  2. Transfer to a 325°F (165°C) oven and cook for 3 to 3½ hours, until the meat is fork-tender and easily pulls from the bone.


Finish

  1. Carefully open the banana leaves.
  2. Remove the ribs and shred the meat.
  3. Discard bay leaves and orange peel.
  4. Strain braising liquid and reserve.

 To Serve

Pile the barbacoa into warm corn tortillas with:

  • Yellow onion rings
  • Cilantro leaves 
  • Radish sprouts 
  • Serrano slices
  • lime juice
  • Side of Consomé (braising juices)

2023 Solvero Pinot Noir

Aromas of dark cherry, blackberry and raspberry are layered with notes of rose petal and a hint of baking spice. The palate is generous yet poised, offering vibrant red and black fruit framed by silky tannins and bright natural acidity. Subtle nuances of cocoa and savoury herbs emerge through a long, persistent finish marked by elegance and minerality. 2023 yielded a Pinot Noir of depth and concentration while maintaining the freshness and balance characteristic of Summerland.

Alcohol:  13.4%

Clones:  115, 667, 777, 828, Pommard

Vinification:Five clones from our Garnet Valley Vineyard and Kozuki Family Vineyards were harvested individually at optimum ripeness and fermented in a small batches in 1 to 3 ton fermentors. Gentle destemming resulted in whole berries while approximately 35% was done whole cluster. The skin contact was managed with gentle hand punchdowns and pump-overs at least twice per day during fermentation. The wine was pressed off after 2 weeks on skins and aged for 15 months in French Oak barrels (25% new).

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