Jul 14 2026
Restaurants›Ted's Montana Grill›Bison Short Ribs Recipe

Bison Short Ribs Recipe

Inspired by Ted's Montana Grill
Time4h 30m
Serves6

Tender short ribs braised for four hours, garlic mashed potatoes, buttered carrots

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Ingredients

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For the Bison Short Ribs

For the Garlic Mashed Potatoes

For the Buttered Carrots

Method

For the Bison Short Ribs

  1. 1

    Season the Ribs

    Rub the bison short ribs with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 8-10 minutes. Remove the ribs and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

  4. 4

    Deglaze the Pot

    Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

  5. 5

    Add Broth and Herbs

    Return the bison short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a boil.

  6. 6

    Braise the Ribs

    Cover the pot and reduce the heat to low. Let it simmer for about 4 hours until the ribs are tender.

For the Garlic Mashed Potatoes

  1. 7

    Cook the Potatoes

    In a large pot, add cubed potatoes and whole garlic cloves. Cover with water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.

  2. 8

    Drain and Mash

    Drain the potatoes and garlic. Return them to the pot and add butter, milk, salt, and black pepper. Mash until smooth and creamy.

For the Buttered Carrots

  1. 9

    Cook the Carrots

    In a medium pot, add sliced carrots and cover with water. Bring to a boil and cook until tender, about 10-15 minutes.

  2. 10

    Add Butter and Honey

    Drain the carrots and return them to the pot. Add butter, honey, and salt. Stir until the butter is melted and carrots are well-coated.

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