A full-bodied dish needs a wine with the same characteristics. The ribs are tender thanks to the way they are cooked and to the fat contributed by the bacon at the beginning of the process. The crunchy and earthy vegetables will join the tannins of the wine to give silkiness to the mouth. A wine with weight, elegance and complexity will excel next to a dish of superlative taste, with the crispy bacon breaking down in the mouth to join the tender and tasty rib as well as the fresh vegetables.
Cut the ribs individually and tie them with kitchen string to hold the meat to the bone throughout cooking.
Cut all the bacon in lardons and the onions and carrots into pieces (mirepoix). Using a gauze, wrap the herbs and make a tightly closed bag.
Cook half the bacon with a dash of olive oil in a large pot; then remove the bacon, leaving as much fat as possible in the pot. Season the ribs with salt and pepper and sprinkle them with flour. Remove the flour excess and sear them in the pot with the bacon fat. Once the ribs are seared, add the vegetables and cook for a few minutes. Add the red wine and cook for 10 more minutes at medium heat; then add the beef stock, the previously cooked bacon and the spice bag. Cover the pot and simmer for 2 hours, stirring carefully once in a while to prevent the meat from coming off the bone. Turn off the heat and let stand for a few minutes.
Place the rest of the bacon on a baking tray and cook in the oven at low heat until it gets defatted and crispy.
Cut the small potatoes into two and cook for a few minutes in boiling salted water. Do the same with the green beans. Sauté the cooked small potatoes and green beans with the crispy bacon, season with salt and pepper, and serve as a side dish to the Malbec-flavored ribs.