Bison Short Rib Recipe

Cooking Instructions

1. 1

   Prepare Bison Short Ribs

   Preheat your oven to 325°F (163°C). Season the bison short ribs with salt and black pepper.

2. 2

   Sear the Ribs

   In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the bison short ribs on all sides until browned. Remove and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and sauté for an additional minute.

4. 4

   Braise the Ribs

   Return the bison ribs to the pot. Add beef broth, red wine, thyme, and rosemary. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5-3 hours, or until tender.

5. 5

   Make Cherry Demi-Glace

   In a small saucepan, combine fresh cherries with a little sugar and cook over medium heat until softened. Strain to remove skins if desired. Set aside.

6. 6

   Prepare Mashed Potatoes

   While the ribs are braising, boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk. Season with salt to taste.

7. 7

   Roast Carrots

   Toss chopped carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for about 20-25 minutes.

8. 8

   Serve

   Once the bison ribs are tender, serve them on a plate with mashed potatoes and roasted carrots. Drizzle with cherry demi-glace and garnish with fresh parsley.