Ancho Braised Bison Short Ribs Recipe

Cooking Instructions

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   Braised Bison Short Ribs

   1. Preheat your oven to 300°F (150°C).

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   2. In a large oven-proof pot, heat olive oil over medium-high heat. Season the bison short ribs with salt and pepper. Sear the ribs on all sides until browned, about 8-10 minutes. Remove from pot and set aside.

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   3. In the same pot, add the chopped onion, minced garlic, and bell peppers. Sauté until softened, about 5 minutes.

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   4. Stir in the ancho chili powder, cumin, and cook for another minute until fragrant.

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   5. Add the beef broth to the pot, scraping up any browned bits from the bottom. Return the bison short ribs to the pot.

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   6. Cover the pot and transfer it to the preheated oven. Braise for about 3 hours, or until the meat is tender and falling off the bone.

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   Prepare Polenta

   7. In the last 30 minutes of cooking the ribs, prepare the polenta. In a pot, bring 4 cups of water to a boil. Gradually whisk in the purple corn polenta and reduce heat to low. Cook for about 20 minutes, stirring frequently until thickened.

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   8. Stir in the grated cheese until melted and creamy. Season with salt and pepper to taste.

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   Serve

   9. To serve, place a generous scoop of polenta on a plate, top with the braised bison short ribs, and drizzle with natural jus. Garnish with fried hominy.