We’ve always been fans of hearty short ribs and bison takes them to the next level with its rich bold flavor and lean profile. Originating from North America’s wild plains bison meat offers a sustainable twist on classic comfort food that’s both nutritious and delicious.
In our recipe we’ll show you how to prepare tender bison short ribs that fall off the bone perfect for family dinners or special occasions. Let’s dive into this flavorful adventure together.
Ingredients
To create our flavorful bison short ribs recipe, we start by gathering high-quality ingredients that highlight the lean, rich taste of bison meat. Below, we list them in the order they are typically used, with prep notes for precision.
- Bison short ribs: 2 pounds, bone-in for enhanced flavor and tenderness; trim excess fat before use.
- Onion: 1 large, diced to form the aromatic base.
- Garlic: 4 cloves, minced for a pungent, savory kick.
- Carrots: 2 medium, sliced to add natural sweetness and texture.
- Celery: 2 stalks, chopped to build depth in the braising liquid.
- Beef broth: 4 cups, low-sodium to control seasoning and keep the dish hearty.
- Red wine: 1 cup, dry variety like Cabernet for acidity and complexity.
- Thyme: 1 tablespoon, fresh leaves stripped or 1 teaspoon dried for earthy notes.
- Rosemary: 1 sprig, fresh chopped to complement the bison’s robust profile.
- Salt: 1 teaspoon, or to taste, for balancing flavors.
- Black pepper: ½ teaspoon, freshly ground for a subtle heat.
These ingredients ensure our bison short ribs turn out tender and packed with nutrition, drawing on the sustainable qualities of bison from North America’s plains.
Tools and Equipment
Before we move from selecting our high-quality ingredients to preparing the bison short ribs, let’s gather the essential tools that make the process efficient and safe. Having the right equipment ensures even cooking and tender results, enhancing the rich flavor of our bison short ribs.
We recommend the following tools and equipment, organized by their role in the recipe:
- Dutch Oven: A heavy, oven-safe pot like a 5- to 6-quart cast-iron Dutch oven is ideal for braising. It distributes heat evenly, helping our bison short ribs become fall-off-the-bone tender.
- Chef’s Knife: Use a sharp 8-inch chef’s knife for precise chopping of vegetables like onions, carrots, and celery, ensuring they release their flavors into the broth.
- Cutting Board: A sturdy wooden or plastic cutting board provides a stable surface for prepping ingredients, minimizing any risk of slips during preparation.
- Measuring Cups and Spoons: Accurate stainless-steel sets for measuring liquids like beef broth and dry ingredients such as salt and pepper, guaranteeing the perfect balance in our recipe.
- Tongs: Long-handled stainless-steel tongs for safely flipping and handling the short ribs, especially when searing or removing from the pot.
- Oven Mitts: Heat-resistant oven mitts to protect our hands when transferring the Dutch oven in and out of the oven, ensuring a seamless cooking experience.
- Instant-Read Thermometer: An essential digital thermometer to check the internal temperature of the bison short ribs, aiming for 195°F for optimal tenderness without overcooking.
With these tools at hand, we’re fully equipped to transition smoothly into the cooking steps and bring out the best in our bison short ribs dish.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the straightforward steps to create tender, flavorful bison short ribs that highlight their rich, lean profile.
Prep the Bison Short Ribs
Before cooking, we prepare the bison short ribs to enhance their natural depth and ensure even tenderness. Start by patting 2 pounds of bone-in bison short ribs dry with paper towels to remove excess moisture—this step promotes better searing. Next, generously season the ribs with 1 teaspoon of salt and ½ teaspoon of black pepper, rubbing the spices evenly into the meat for optimal flavor infusion.
While the ribs rest, we chop the vegetables: dice 1 medium onion, mince 4 garlic cloves, slice 2 carrots, and chop 2 celery stalks into even pieces. These prepped items form the aromatic base that complements the bison’s hearty taste. Arrange everything nearby for a seamless transition to cooking.
Cook the Short Ribs
With preparations complete, we move to cooking the bison short ribs using a slow braise that tenderizes the meat while preserving its nutritional benefits. First, heat 2 tablespoons of oil in a Dutch oven over medium-high heat; once hot, sear the seasoned ribs on all sides for about 5 minutes per side until a golden crust forms, locking in juices and enhancing the rich flavor.
Add the chopped onion, garlic, carrots, and celery to the pot, stirring for 3-4 minutes until they soften and release their aromas. Pour in 1 cup of dry red wine and 2 cups of low-sodium beef broth, then incorporate 2 sprigs of thyme and 1 sprig of rosemary for an herbal note. Bring the mixture to a boil, then cover and transfer the Dutch oven to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, checking tenderness with an instant-read thermometer—aim for an internal temperature of 195°F (90°C) for fall-off-the-bone results.
Serve the Dish
Once cooked, we remove the bison short ribs from the oven and let them rest in the pot for 10 minutes to redistribute flavors and juices. Carefully transfer the ribs to a serving platter, spooning the braising liquid and vegetables over them for added moisture and visual appeal.
Strain and skim fat from the remaining liquid to create a simple sauce if desired, then garnish the dish with fresh chopped herbs like parsley. Serve the ribs hot alongside sides such as mashed potatoes or steamed greens to balance the robust, sustainable taste of bison meat.
Make-Ahead and Storage
One of the beauties of our bison short ribs recipe is how well it lends itself to make-ahead preparation, allowing flavors to meld and deepen over time for an even more tender, succulent result. We find this approach perfect for busy weeknights or entertaining, as it lets us focus on enjoying the meal rather than last-minute cooking.
Make-Ahead Tips
To prepare bison short ribs in advance, follow these simple steps:
- Cook fully ahead: After braising the ribs as outlined in our recipe, let them cool completely at room temperature for about 30 minutes. This helps preserve the rich, juicy texture of the meat. Transfer the ribs and braising liquid to an airtight container and refrigerate for up to 3 days. We love how the flavors intensify, making the dish taste even more robust when reheated.
- Partial prep option: If time is limited, chop the vegetables (onion, garlic, carrots, and celery) and season the ribs the night before. Store the prepped ingredients separately in the refrigerator, covered, to keep everything fresh and ready for searing the next day.
Storage Guidelines
Proper storage ensures our bison short ribs remain safe, flavorful, and nutritious. Here’s how to handle leftovers:
- Refrigeration: Place cooled ribs and braising liquid in an airtight container and store in the refrigerator for up to 4 days. Always use a shallow container to speed up cooling and prevent bacterial growth, maintaining the dish’s hearty, melt-in-your-mouth appeal.
- Freezing: For longer storage, portion the ribs into freezer-safe bags or containers with some braising liquid to lock in moisture. Freeze for up to 3 months. We recommend labeling with the date to track freshness and avoid waste.
Reheating Instructions
Reheat gently to preserve the tender, flavorful essence of the bison:
- From the refrigerator: In a Dutch oven or skillet, warm the ribs over medium heat with a splash of beef broth, covered, for 10-15 minutes until heated through to 165°F (74°C). Stir occasionally to evenly distribute the savory juices.
- From the freezer: Thaw overnight in the refrigerator first, then reheat as above. For a quicker option, use the microwave on medium power in short bursts, but cover with a damp paper towel to retain moisture and prevent drying.
By following these methods, we ensure every bite of our bison short ribs stays as delicious and wholesome as the day it was made.
Conclusion
We’ve thoroughly enjoyed sharing this bison short ribs adventure with you. It’s a simple way to savor sustainable flavors that nourish both body and soul. We’re confident it’ll elevate your meals and become a go-to favorite. Dive in and let us know your tweaks!
Frequently Asked Questions
What are bison short ribs and why choose them?
Bison short ribs offer a rich, lean flavor that’s healthier than traditional beef, with less fat and more nutrients. Sourced from sustainable North American plains, they’re a great eco-friendly option for comfort food. Perfect for family dinners or special occasions, they provide a tender, nutritious twist on classics.
What ingredients are needed for bison short ribs?
You’ll need 2 pounds of bone-in bison short ribs, plus onion, garlic, carrots, celery, low-sodium beef broth, dry red wine, thyme, rosemary, salt, and black pepper. These high-quality ingredients enhance the meat’s natural taste, ensuring a tender and flavorful dish that’s both nutritious and easy to prepare.
What tools are required to cook bison short ribs?
Essential tools include a Dutch oven for even braising, a chef’s knife for chopping, a cutting board for prep, measuring cups and spoons for accuracy, tongs for handling, oven mitts for safety, and an instant-read thermometer to check doneness. These ensure efficient, safe cooking for the best results.
How do I cook bison short ribs?
Start by patting the ribs dry and seasoning with salt and pepper. Sear them in a Dutch oven, then add chopped vegetables, wine, broth, and herbs. Braise in the oven at 325°F for 2.5 to 3 hours until tender. Let rest, then serve with the liquid and fresh herbs, paired with sides like mashed potatoes.
Can I make bison short ribs ahead of time and how should I store them?
Yes, bison short ribs taste even better made ahead. Prepare fully or prep ingredients in advance to save time. Store refrigerated for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the oven to maintain tenderness and flavor for a convenient, delicious meal.