Bring out the Red for your Rib Eye

Bring out the Red for your Rib Eye

While the end of summer may leave you with barbeque withdrawal, oven roasted dishes allow for a seamless transition into delectable fall meals.

An earthy wine is the perfect accompaniment for an earthy food like braised bison. Try the Jackson-Triggs 2007 Delaine Vineyard Merlot. This gold medal winner at the 2010 Ontario Wine Awards is a terrific full-bodied red with accented dark berries, plums and rich ripe cassis and currents. It is beautifully structured with excellent balance and is long on the finish.

The recipe’s combination of bison, merlot and cocoa will have your kitchen smelling so good the neighbours will be ringing your bell to come for dinner.


Gold Medalist, 2010 Ontario Wine Awards
$24.95Click here for more info

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Please enjoy responsibly.



Cocoa Dusted Bison Ribeye

The cocoa accentuates the coffee and chocolate notes you get from this wine being aged in premium oak barrels. The fattiness of the meat helps soften the ripe tannins. Serve with a rich barley risotto or braised lentils.

Makes ½ cup of rub

¼ cup ground cocoa nibs
¼ cup ground porcini mushrooms
2 Tbsp. kosher salt
1 Tbsp black pepper, ground
1.)    Have your butcher select a ribeye with good fat marbling throughout meat
2.)     Allow meat to come to room temperature prior to cooking
3.)    Sprinkle rub generously over ribeye
4.)    Sear in a hot pan with olive oil until crust has formed
5.)    Roast in a 375 degree F oven until meat reaches desired doneness
6.)    For a perfect medium rare, remove at 135 degrees F and allow to rest for half the cooking time
7.)    Slice and serve on a creamy barley risotto or braised lentils

Recipe By Great Estates of Niagara Chef, David Penny



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