Bison Short Ribs Braised in Red Wine
Bison Recipe
1Setup & Prepare
About This Recipe
Long, slow braising in red wine creates incredibly tender bison short ribs with deep, complex flavors. This restaurant-quality dish is perfect for special occasions.
Cultural Context
This preparation adapts European braising technique to bison, creating fall-off-the-bone tender ribs with rich wine sauce. The method demonstrates how Old World cooking transforms New World proteins into refined cuisine.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Pat ribs dry and season generously with salt and pepper. Preheat oven to 325°F.
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Browning: Heat oil in large Dutch oven over medium-high heat. Brown ribs on all sides in batches, about 12 minutes total. Remove and set aside.
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Vegetables: Add onions, carrots, and celery to pot. Cook until softened, 8 minutes. Add garlic and tomato paste, cook 2 minutes.
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Deglazing: Pour in wine, scraping up browned bits from bottom.
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Braising: Return ribs to pot. Add stock, tomatoes, bay leaves, and thyme. Liquid should come halfway up ribs.
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Oven Cooking: Cover and transfer to oven. Braise 2.5-3 hours until meat is fall-off-bone tender.
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Finishing: Remove ribs carefully. Skim fat from sauce and reduce if desired.
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Service: Serve ribs with sauce, traditionally over polenta or mashed potatoes.
4Chef's Notes & Pairings
Chef's Notes
- Don't skip the browning - it builds flavor
- Ribs should be extremely tender when done
- Make a day ahead for even better flavor
- Sauce is perfect for pasta the next day
Wine Pairing
Aged Barolo or Super Tuscan honors the rich braising sauce.
Nutrition Facts
Per serving: 620 calories, 58g protein, 32g fat, 18g carbohydrates. Excellent source of collagen and protein.
