There’s no shortcoming with Merlot Braised Short Ribs

If there’s one thing that everyone around the dinner table can agree on, it’s that nothing pairs better with red meat than red wine. But accompanying the meal isn’t all that the wine is good for. Braising or marinating the meat with your favourite red creates a symphony of flavours and elevates the dish to a whole new level of deliciousness.

Whether you are hosting a dinner party or simply making a quiet meal for two, merlot-braised short ribs are sure to be a hit. When choosing the merlot, try the Jackson-Triggs 2007 Grand Reserve. Deep ruby coloured, this impressively scented 2007 vintage merlot hosts aromas of sour cherry, vanilla, raspberry and coffee bean. It is medium to full bodied with a lingering, refined finish, making it ready to enhance the flavour of the meat.


“90/100” David Lawrason, Toronto LifeWas: $22.95

Now: $19.95

Click here for more info

Join the Jackson-Triggs facebook page for a free tasting. To find out more about Jackson- Triggs wines, visit

Please enjoy responsibly.


Jackson-Triggs Merlot Braised Short Ribs

These fall off the bones ribs taste even better the second day. Utilizing the wine in the dish makes it an easy pairing with this delicious wine.

Serves 6


1 bottle Jackson-Triggs merlot
2 Tbsp olive oil
6 short ribs, trimmed
1 teaspoon black peppercorns, crushed
10 cloves garlic, peeled
4 shallots, sliced
2 medium carrots, peeled & diced
2 stalks celery, diced
1 medium leek, sliced
6 sprigs parsley
4 Tbsp. parsley, chopped
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock

1.)    Season ribs with salt & pepper
2.)    Sear ribs in olive oil in a deep sauté pan until golden brown
3.)    Add all ingredients to pan
4.)    Bring to a simmer and cook for 4 hours on low heat or until meat is tender and falling off the bone.
5.)    Strain off liquid and reduce until sauce coats the back of a spoon
6.)    Set ribs aside and discard vegetables
7.)     Finish by adding ribs back to sauce and warm through
8.)    Garnish with fresh chopped parsley

Recipe By Great Estates of Niagara Chef, David Penny