Pairing wine with food is all about finding one of the four basic tastes -- sweet, salty, sour or bitter -- in a dish and finding a wine that fits with it, either by having similar qualities or by contrasting them properly. Red wine is commonly paired with beef, and for a good reason. Cabernet sauvignon, for example, is a very bold wine with flavors of black currant, plum, cherry and spice. The boldness of the cabernet pairs perfectly with rich, dark meats.
For a winning pairing, try a flavorful cabernet with some braised beef short ribs and grilled vegetables. In fact, you can even use cabernet in your short rib recipe for the ultimate pairing experience. If you're not a fan of the cabernet sauvignon, you might also try a merlot or pinot noir with your beef dish.