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BC Merlot Braised Beef Short Ribs

4 servings

Nutritional Facts Per Serving

45.4 g
15.7 g
1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 892
  • Fat 81.3 g
    • Saturated   35.4 g
    • + Trans 
  • Cholesterol 169 mg
  • Sodium   1065 mg
  • Carbohydrate 15.7 g
    • Fibre   1 g
    • Sugars  
  • Protein 45.4 g
    • Vitamin A 0 %
    • Vitamin C 5 %
    • Calcium 6 %
    • Iron 33 %


  1. Preheat the oven to 450˚F. Season the short ribs with salt and pepper. Place the ribs in a roasting pan that's just large enough to hold them in a single layer. Roast for 30 minutes.  
  2. While the short ribs roast, place the wine, stock, flour, sugar and mustard in a medium-sized pot and whisk until well combined. Mix in the onion, garlic and thyme. Bring to a boil, boil 2 minutes, and then remove from the heat.  
  3. When the short ribs have roasted 30 minutes, remove from the oven and drain away the excess fat. Reduce the oven temperature to 325˚F. Pour the wine/stock mixture over the ribs. Cover and bake for 2 hours, or until the meat is very tender and falling off the bone. Skim any fat from the surface of the ribs before serving.

Recipe Options: Make this dish using 8 beef back ribs instead of short ribs. Cooking time and technique remains the same. Make these ribs with another type of red wine, such as shiraz, pinot noir or cabernet sauvignon, if your prefer the flavour over merlot.

Serving Suggestions

Serve these tender ribs with some of the tasty side dishes found in our website recipe collection, such as Blue Cheese and Chive Mashed Potatoes, and Asparagus Roasted with Red Peppers and Pine Nuts (double the recipe to serve 4).

The wine served with dinner should be the same as the one you use for braising the ribs.

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