Braised Bison Short Ribs
Bison braised short ribs are a delicious treat for the family that falls off the bone right into your hand! When we removed it from the dutch oven, we had to be extremely careful because it was starting to fall off the bone. We did snack a little before taking the photo because it was just that good.
JJ Bison Short Ribs
2 teaspoons salt
1.5 teaspoons pepper
2 tablespoons olive oil
4 garlic cloves, crushed and diced
1 white onion, diced.
3 carrots, chopped into 1" pieces (if desired)
2 tablespoons tomato paste
2 cups red cooking wine
If you want a non-alcoholic version, use 1.5 cups of beef broth and 3 tablespoons of lime juice.
3 cups beef broth (you may need more!)
2 bay leaves
All-purpose flour as needed
Preheat your oven to 350°F.
Pat the ribs dry, and then season with salt and pepper.
Using the oil, add it to the dutch oven and turn the burner on high.
Once the oil starts smoking, sear the ribs and then remove the ribs from the dutch oven.
Turn the heat down to medium-low and add the onion and garlic cloves to the dutch oven and stir continuously until the onion is translucent.
Add the tomato paste, wine (or broth and lime juice), broth, and bay leaves and stir for about a minute.
Add the ribs to the mixture and put the lid on the dutch oven and transfer to the oven. The ribs should be submerged in the mixture.
Wait 2 hours and check to see if you need to add more beef stock to keep the ribs submerged, then add in your carrots.
After 2 more hours, see if the meat is fall off the bone juicy - but be careful to not make the meat fall off the bone!
Remove the meat and carrots from the dutch oven and put the dutch oven on the stove on high heat until simmering. Add all-purpose flour to the desired thickness for the sauce.
Serve and enjoy!