Bison Short Ribs Recipe

Prepare and season

Pat short ribs dry with paper towels. Combine kosher salt and 1 tsp freshly ground black pepper; rub evenly over all surfaces of the ribs. Place flour in a shallow dish and dredge each rib, shaking off excess.

Brown the ribs

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, add ribs in a single layer (work in batches if needed) and brown on all sides, about 3-4 minutes per side. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon butter to the pot. Add chopped onion, carrots, celery and a pinch of salt. Sauté until softened and lightly browned, about 6-8 minutes. Add garlic and tomato paste; cook 1-2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and build braising liquid

Carefully add the brandy/cognac to deglaze the pan, scraping up browned bits with a wooden spoon (if flame ignites, let it burn off or extinguish safely). Add Worcestershire sauce and brown sugar. Return the ribs to the pot and pour in beef stock until ribs are about two-thirds submerged (about 5–6 cups). Tuck thyme sprigs and bay leaves around the ribs.

Braise

Bring liquid to a gentle simmer on the stovetop. Cover the pot and transfer to a preheated 300°F (150°C) oven. Braise for 3 hours, then carefully flip the ribs and continue braising for a total of 6-8 hours, or until meat is very tender and pulls away from the bone. (This recipe is written for a long braise; you may braise up to 24 hours in a low oven or 175–200°F for ultra-tender texture—adjust timing and liquid accordingly.)

Cool and reserve

Remove ribs from the braising liquid and place on a tray. Strain braising liquid through a fine-mesh sieve into a saucepan; skim excess fat from the surface and set aside 1 cup of stock for the au poivre sauce. Keep ribs warm or refrigerate briefly if finishing later.

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add minced shallot and sauté until translucent, about 2 minutes.

Add crushed green peppercorns and crushed black peppercorns; cook 30 seconds to bloom their aroma.

Carefully add cognac to deglaze the pan. If desired, ignite briefly to burn off alcohol, then let flame subside. Reduce cognac by about half, 1-2 minutes.

Add 1 cup reserved beef stock and simmer until reduced by about one-third, about 5 minutes. Stir in heavy cream and Dijon mustard; simmer gently until sauce thickens slightly and coats the back of a spoon, about 4-6 minutes. Taste and season with salt. If sauce is too thin, simmer a little longer; if too thick, loosen with a tablespoon or two of stock.

Return sauce to low heat and whisk to finish. When ready to serve, spoon sauce over warm short ribs.

Preheat a grill or grill pan to medium-high heat (about 400°F). Brush halved chicory heads lightly with olive oil and season with a pinch of salt and pepper.

Place chicory halves cut-side down on the hot grill and char until grill marks appear and edges soften, about 2-3 minutes per side. Remove and allow to cool slightly, then thinly slice crosswise into bite-sized strips.

In a mixing bowl, combine lemon juice, remaining olive oil, honey, salt and pepper. Add sliced grilled chicory, thinly sliced apple (if using), red onion, capers and chopped parsley. Toss gently to combine and adjust seasoning to taste.

Let slaw rest 10 minutes to allow flavors to meld before serving.

Preheat broiler or a hot grill if you want a quick caramelized finish on the short ribs. If reheating from chilled, gently rewarm ribs in a 300°F oven covered with foil until just warm, about 15-25 minutes depending on temperature.

Place 1 short rib per serving on plate. Spoon 2-4 tablespoons of warm au poivre sauce over each rib. Add a portion of grilled chicory slaw alongside. Sprinkle flaky sea salt over meat and garnish with chopped chives or microgreens.

Serve with additional sauce on the side.