Inn On The Twenty’s Merlot Braised Short Rib

Bring the flavours of Niagara wine country to your table with this comforting Merlot Braised Short Rib recipe. Executive Chef Stuart Tweedie of Inn On The Twenty shares his approach to creating tender, slow-braised short ribs infused with the richness of Cave Spring Merlot. Pair this hearty dish with a glass of your favourite red wine for the ultimate dining experience.

Merlot Braised Short Rib

Serves 4 people

Ingredients:

4 Beef Short Ribs
1 bottle Cave Spring Merlot
1 Onion, rough chop
2 Carrots, rough chop
2 Celery Ribs, rough chop
4 cloves Garlic
2 tbsp Tomato Paste
2 cups Beef Stock
Thyme
Bay Leaf
Salt & Pepper

Method:

1. Season the short ribs generously with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and sear the ribs on all sides until deeply browned. Remove and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook until softened and lightly caramelized, stirring occasionally.
3. Stir in the tomato paste and cook for 1–2 minutes, allowing it to deepen in colour and flavour.
4. Pour in the Cave Spring Merlot, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half.
5. Add the beef stock, thyme, and bay leaf. Return the short ribs to the pot, ensuring they are mostly submerged in the braising liquid.
6. Cover and braise in a pre-heated 300°F oven for 2½–3 hours, or until the meat is fork-tender and easily pulls away from the bone.
7. Carefully remove the short ribs and keep warm. Strain the braising liquid into a saucepan, discarding the vegetables and herbs.
8. Bring the sauce to a simmer and reduce until rich and glossy. Whisk in a knob of butter and adjust the seasoning with salt and pepper to taste.

Tip:

Serve the Merlot-braised short ribs with creamy mashed potatoes and roasted root vegetables, spooning the sauce generously over top.

Wine Pairing – The Foreign Affair Winery Apologetic Red 2019

Wine pairing courtesy of Food & Beverage Manager, Maribeth Mckey, from Inn On The Twenty Restaurant at Inn On The Twenty.

For the perfect pairing, enjoy this Merlot Braised Short Rib dish with The Foreign Affair’s 2019 Apologetic Red. Its rich notes of blackberry, plum, and dried cherry beautifully complement the deep flavours of the braised beef, while its balanced acidity helps cut through the richness for an elegant and well-rounded dining experience.