Moose Short Rib Osso Buco

1. Dredging: Pat the short ribs dry and dredge them in seasoned flour. Shake off excess for a thin, even coating.

2. Browning: Sear the ribs in hot oil until deeply golden on all sides. Take your time - this is the foundation of your sauce.

3. Soffritto: Add the onions, carrots, celery, and garlic. Cook until softened until starting to caramelize, about 8-10 minutes.

4. Braising: Pour in the wine and stock, nestle the ribs back in, cover, and braise at 325°F for 3 to 4 hours until fork-tender.

5. Gremolata: Mix fresh lemon zest, minced garlic, and chopped parsley. This bright garnish cuts through the richness perfectly.

FDA Food Safety Guidelines

⚠️ Important: Moose whole-muscle cuts should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest before serving.

• Always use an instant-read meat thermometer to verify doneness.
• Wash hands, utensils, and surfaces after handling raw wild game.
• Thaw frozen game in the refrigerator — never at room temperature.
• Refrigerate leftovers within 2 hours of cooking.

Nutritional Information

Per serving: 395 calories, 52g protein, 16g fat, 5g carbohydrates.