Red Wine Braised Bison Short Ribs
Seriously impressive comfort food! Bison {or beef} short ribs slowly simmered in red wine sauce infused with aromatics and fresh herbs, creating insanely tender ribs and the most delicious gravy. Serve over a bed of creamy mashed potatoes to create a show-stopping, cozy dinner that will have everyone raving. Instructions included for oven braising, slow cooker, and Instant Pot.
Equipment
Ingredients
- 3 pounds bison short ribs (or beef ribs)
- ½ teaspoon salt plus more to season the ribs
- ¼ teaspoon black pepper plus more to season the ribs
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 ribs celery, chopped
- 2 tablespoons tomato paste
- ¼ teaspoon smoked paprika (or regular paprika)
- 2 tablespoons all-purpose flour
- ¼ teaspoon chili powder
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 sprigs fresh thyme (or ½ teaspoon dried)
- 2 bay leaves
- 2 cinnamon sticks
- 4 medium carrots, cut into ¼-1/2 slices
- mashed potatoes, for serving
Instructions
Prepare the short ribs
- Start by cutting away any silverskin from the top of the bison ribs (the meaty side).
- Cut the short ribs into pieces with 1-2 bones. This makes the short ribs easier to work with and divides them into single portions. Pat the ribs dry with paper towel and season both sides generously with salt and pepper.
- Preheat the oven to 325°F.
Brown the short ribs
- Add 1 tablespoon olive oil to a dutch oven over medium-high heat. Working in batches, sear the ribs on both sides until browned, about 2-3 minutes per side, adding more oil if needed. Once browned, transfer to a plate and set aside.
Prepare the braising liquid
- Reduce the heat to medium. Add another tablespoon of olive oil, onion, garlic, celery, ½ teaspoon salt and ¼ teaspoon black pepper. Cook for about 5 minutes, stirring occasionally until the onions and celery begin to soften.
- Mix in the tomato paste and cook for 1 minute, then mix in the flour, paprika and chili powder and cook for another minute.
- While mixing, slowly pour in the red wine, then the beef broth. Add the apple cider vinegar, fresh thyme, bay leaves, and cinnamon sticks.
Braise the short ribs
- Add the carrots and browned short ribs to the pot. Cover and transfer to the oven. Cook for 3 - 3 ½ hours, or until the ribs are fork tender.
Serve
- Remove and discard the thyme, bay leaves and cinnamon sticks. Serve the ribs, carrots and gravy over mashed potatoes.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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