Jul 14 2026
Restaurants›The Still Whiskey Steaks›Bison Short Rib Recipe

Bison Short Rib Recipe

Inspired by The Still Whiskey Steaks
Time3h 30m
Serves4

Red wine demi-glace, mashed potatoes

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Ingredients

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Bison Short Ribs

Mashed Potatoes

Method

Bison Short Ribs

  1. 1

    Prepare the Bison Ribs

    Preheat your oven to 300°F (150°C). Season 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. Sear the bison short ribs for about 3-4 minutes on each side until browned. Remove the ribs and set them aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.

  4. 4

    Deglaze with Red Wine

    Pour in the red wine, scraping the bottom of the pot to remove any browned bits. Let it simmer for about 5-7 minutes until the wine reduces slightly.

  5. 5

    Add Broth and Herbs

    Return the bison short ribs to the pot. Pour in beef broth, and add thyme and bay leaves. Bring to a simmer.

  6. 6

    Braise in Oven

    Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3 hours or until the meat is tender and falling off the bone.

  7. 7

    Make the Demi-Glace

    Remove the bison ribs from the pot, and strain the liquid to remove vegetables. Return the liquid to the pot and reduce over medium heat until thickened to a demi-glace consistency.

Mashed Potatoes

  1. 8

    Boil the Potatoes

    In a large pot, place the peeled and cubed potatoes. Cover with cold water and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes until tender.

  2. 9

    Drain and Mash

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

  3. 10

    Serve

    Serve the bison short ribs on a plate, topped with the red wine demi-glace, alongside the creamy mashed potatoes.

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