BISON SHORT RIB Recipe

Prepare the Bison Short Ribs

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

Sauté Aromatics

In the same pot, add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes.

Cook the Ribs

Return the short ribs to the pot and add beef broth. Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours until the meat is tender and falling off the bone.

Prepare the Farro Risotto

In a separate pot, toast farro over medium heat for 3-4 minutes. Gradually add 4 cups of broth from the short ribs, stirring often until absorbed. Add Parmesan cheese and stir until creamy.

Make the Mole Sauce

In a blender, combine dark chocolate, toasted cashews, and a splash of the broth. Blend until smooth and set aside.

Prepare the Granny Apple Salsa

In a bowl, combine diced apple, lime juice, and a pinch of salt. Mix well and set aside.

Assemble the Dish

On a plate, spoon some farro risotto, place a bison short rib on top, drizzle with cashew mole, and garnish with granny apple salsa and cilantro microgreens.