2004 Wooldridge Creek Merlot – Northwest Bison Short Ribs

2004 Wooldridge Creek Merlot – The 2004 Merlot is a ripe, full-bodied, smooth Merlot that was blended with 9% Cabernet Franc to give it increased spice that leads to a long finish with hints of cocoa. The 2004 Merlot was aged for 18 months in French oak barrels and while ready to drink upon release, it is capable of aging for 5+ years.

Northwest Bison Short Ribs

4lbs bone-in short ribs (Bison preferably-or substitute beef)
1T each garlic salt, herbs de provence, ground black pepper
½ cup olive oil
¼ cup diced prosciutto
1 cup diced celery
1 cup diced carrots
3 garlic cloves- crushed
2 cups red wine
2 cups chicken stock
2 cups crushed canned tomatoes
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 oz bittersweet chocolate (Dagoba if possible)
3 T unsalted butter

Heat oven to 325 degrees.

Season short ribs with garlic salt, herbs de provence and pepper.

Heat oil in a large, deep, ovenproof pan.

Brown short ribs – approx 3 minutes per side- remove from pan-pour out majority of oil.

Add prosciutto to pan sauté 1 minute.

Add celery, carrots and garlic- sauté for 5-8 minutes.

Add red wine- reduce by half.

Add tomatoes, chicken broth, rosemary and thyme.

Cover and bake for 4 hours- turn meat over every hour.

Remove from oven.

Remove ribs from sauce.

Strain sauce- place in fridge to cool.

Once cool remove fat from surface.

When ready to serve- bring to a boil, reduce by half, add chocolate and butter.

Add short ribs to sauce- warm through.

Serve over your favorite mashed potatoes or polenta- garnish with finely chopped parsley.

Serves 4-6

For Bison, please shop at

Dagoba chocolate is available at

Find Southern Oregon polenta (along with other wonderful grains) at