Braised Bison Short Rib (g, D) Recipe
Tender house-braised bison, parsnip puree, sage buttered roasted carrots.
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Ingredients
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Braised Bison Short Ribs
Parsnip Puree
Sage Buttered Roasted Carrots
Method
Braised Bison Short Ribs
- 1
Prepare the Bison
Preheat the oven to 300°F (150°C). Season the bison short ribs with salt and black pepper on all sides.
- 2
Sear the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Add the bison short ribs and sear them until browned on all sides, about 8-10 minutes. Remove the ribs and set aside.
- 3
- 4
- 5
Braise the Ribs
Return the bison short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours or until the meat is tender and falling off the bone.
Parsnip Puree
- 6
Cook the Parsnips
While the bison is braising, bring a large pot of salted water to a boil. Add chopped parsnips and cook until tender, about 15-20 minutes.
- 7
Puree the Parsnips
Drain the parsnips and return them to the pot. Add butter, heavy cream, salt, and black pepper. Use an immersion blender or a food processor to puree until smooth.
Sage Buttered Roasted Carrots
- 8
- 9
Roast the Carrots
Spread the carrots on a baking sheet and roast in the oven for 20-25 minutes or until tender and caramelized, turning halfway through.