Try these fall-off-the-bone red wine-braised bison short ribs, with hints of coffee, molasses, and brown sugar from the Bearded Butcher Black Seasoning. Grab your ingredients, and let's get started.
Ingredients:
- 2 lbs. Bison Short Ribs
- 2 Tbsp Neutral Oil
- 1 Cup Onion, diced
- 1/2 Cup Celery, diced
- 1/2 Cup Carrots, diced
- 1 Tbsp Minced Garlic
- 4 Tbsp Bearded Butcher Black Seasoning
- 2 Tbsp Tomato Paste
- 1 Cup Red Wine (Red Cooking Wine)
- 2 Cups Beef Stock
- 2 Tbsp Butter
- Aromatics: fresh or dried Thyme, Rosemary, Bay Leaves, Parsley
Instructions:
Yield: 4 Portions
Portion Size: 6 oz
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 ½ hours
1. Prepare the Ribs:
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- Pat the bison short ribs dry using paper towels. Generously season them with Bearded Butcher Black Seasoning. Let them sit to dry for a bit before searing to ensure the seasoning sticks well. Preheat oven to 325°F.
2. Sear the Ribs:
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- Heat 2 tablespoons of neutral oil (such as avocado oil) in a Dutch oven or a heavy-bottomed pot over medium-high heat.
- Once the oil is hot, add the seasoned ribs to the pot. Sear each side until a deep, flavorful brown crust forms, about 1-2 minutes per side.
- Remove the ribs from the pot and set aside.
3. Prepare the Mirepoix:
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- In the same pot, add 1 tablespoon of butter. Once melted, add the chopped onion, celery, and carrots (the mirepoix mixture). Sauté for about 5-7 minutes until the vegetables soften and begin to develop some color.
- In the same pot, add 1 tablespoon of butter. Once melted, add the chopped onion, celery, and carrots (the mirepoix mixture). Sauté for about 5-7 minutes until the vegetables soften and begin to develop some color.
4. Slightly Brown the Tomato Paste:
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- Add the minced garlic and cook until fragrant.
- Stir in the tomato paste and cook for another 2-3 minutes. This is called "Pinçage," (pronounced pin-sahge) which involves slightly browning the tomato paste with the mirepoix. This step deepens the flavors, so don't skip it!
5. Add the Aromatics:
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- Add your choice of aromatics (thyme, rosemary, bay leaves, and parsley). You can bundle these in a sachet or tie them with kitchen twine for easy removal later.
6. Deglaze and Add Liquids:
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- Pour in the red wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Add the beef stock and bring the mixture to a simmer.
7. Braise the Ribs:
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- Return the seared bison ribs to the pot, ensuring they are mostly submerged in the braising liquid. The liquid should cover about three-quarters of the ribs.
- Cover the pot with a lid and transfer it to a 325°F oven.
- Braise the ribs for 3 ½ to 4 hours, or until they are fork-tender. Make sure to check the liquid level halfway through and add more stock or wine if needed.
8. Finish the Dish:
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- Once the ribs are tender, remove them from the pot. Discard the aromatics (or strain them out if preferred).
- Purée the braising liquid, then pass though a fine mesh strainer for a bold, flavorful sauce. Another option is to reduce the braising liquid by half, or until nappe.
9. Serve:
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- Serve the ribs atop a bed of creamy, cheesy mashed potatoes, accompanied by a side of sautéed vegetables like asparagus or broccoli.
Braising is a classic French cooking method that combines both dry and moist cooking techniques. In this case, the ribs are seared and then simmered three-quarters of the way in a flavorful liquid. Braising is the ideal method for cooking cuts of meat with high amounts of collagen and connective tissue. Cooking the ribs at 325°F ensures that low temperatures over an extended period of time will result in a tender and juicy outcome. Before the advent of pressure cooking, braising was the preferred technique to create enough steam and pressure to break down connective tissues.
This braised bison short rib recipe is a comforting and flavorful way to elevate any meal. The slow-cooked ribs become incredibly tender, soaking up the rich, aromatic braising liquid. Whether served over mashed potatoes or with a side of sauteed vegetables, this dish is sure to impress. Perfect for a cozy dinner, it's a true celebration of the art of braising, created by Culinary Specialist Hannah Sattelmaier of The Bearded Butchers. This recipe is amazing with beef short ribs as well! Enjoy!
