Bison short ribs bring hearty flavor to our table without the excess fat found in other meats. We love that this cut has deep roots across the Great Plains and a mild taste that pairs well with bold seasonings. We’re always looking for a comforting dish that warms us from the inside out and these short ribs really hit the spot.
We season them with a savory blend that highlights the richness of the meat. Then we gradually braise them to create melt in your mouth tenderness. Our families adore this simple yet impressive meal that’s perfect for Sunday dinner or a special gathering. It’s hearty filling and packed with incredible flavor.
Ingredients
We gather the following items for our bison short rib recipe:
- 3 pounds of bison short ribs (patted dry)
- 2 tablespoons of cooking oil
- 1 tablespoon of sea salt (divided)
- 2 teaspoons of freshly ground black pepper (divided)
- 1 large onion (chopped)
- 2 cloves of garlic (minced)
- 1 cup of bison or beef broth
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of tomato paste
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 bay leaf
We pat our bison short ribs dry to remove moisture. We season the ribs with salt and pepper in layers to build bold flavor. We sear them in hot oil until they form a golden crust. We then add onion and garlic to create a savory foundation. Once the aromatics soften we stir in the broth, vinegar, tomato paste, and spices for a rich braising liquid.
Tools And Equipment
We rely on a heavy-bottomed Dutch oven for optimal heat retention; it helps us create tender bison short ribs. We keep our tongs nearby so we can flip the ribs easily. A sharp knife on a stable cutting board is essential for chopping our onion and garlic. A wooden spoon helps us stir the braising liquid and scrape up flavorful bits. We measure out our broth, apple cider vinegar, and seasonings with measuring cups and measuring spoons. A sturdy thermometer ensures our ribs reach a safe internal temperature.
| Tool | Purpose |
|---|---|
| Dutch Oven | Searing and braising |
| Tongs | Flipping and handling hot ribs |
| Sharp Knife | Chopping onion and garlic |
| Cutting Board | Safe surface for prep |
| Wooden Spoon | Stirring and deglazing |
| Measuring Cups | Precision for liquid amounts |
| Measuring Spoons | Adding seasonings accurately |
| Thermometer | Checking doneness |
Directions
Here is how we transform our well-seasoned bison short ribs into a tender savory dish. Follow each step to ensure the best possible results.
Prep
We gather all ingredients. We preheat the oven to 325°F. We arrange the bison short ribs on a large plate. We measure out onion, garlic, broth, smoked paprika, and the rest of our spices. We keep paper towels nearby for quick cleanup.
Sear The Bison Short Ribs
We set our heavy-bottomed Dutch oven over medium-high heat. We add oil until it shimmers. We place the ribs in a single layer. We brown them for about 2 minutes per side. We remove the ribs. We add onion and garlic. We stir for 2 minutes. We scrape up the browned bits with a wooden spoon. These bits add bold flavor.
Braise And Simmer
We pour in broth, apple cider vinegar, and tomato paste. We stir in smoked paprika, dried thyme, and the bay leaf. We nestle the bison short ribs back into the pot. We bring the liquid to a gentle simmer. We then cover with the lid. We move the Dutch oven into the oven for about 2 hours and 30 minutes.
| Braise Duration | Internal Temperature Range |
|---|---|
| 2 hours 30 minutes | 190°F to 200°F |
Finish And Serve
We remove the bison short ribs from the oven. We discard the bay leaf. We taste the sauce. We adjust seasoning if needed. We plate the ribs with a generous spoonful of the braising liquid. We serve them hot alongside roasted vegetables or mashed potatoes.
Make-Ahead And Storage
Bison short ribs taste bold even after a day in the fridge. We cool them in the braising liquid. We seal them in airtight containers and label them with the date. We keep them chilled or frozen until we are ready to serve.
- Refrigerate the ribs for up to 3 days. Let them cool fully before storing to preserve tenderness.
- Freeze them for up to 2 months if we want a longer storage option.
- Reheat on low heat with a splash of broth. This helps keep the meat juicy.
- Skim any solidified fat from the top of the chilled braising liquid. This makes our sauce smoother.
We find the following storage times helpful:
| Storage Method | Time |
|---|---|
| Refrigerator (40°F) | Up to 3 days |
| Freezer (0°F) | Up to 2 months |
We allow the ribs to thaw in the refrigerator if frozen. We place them in a pot with reserved sauce and warm them gently. This method helps us retain the deep flavor and succulent texture of these bison short ribs.
Conclusion
We’ve found that bison short ribs offer an exceptional blend of tenderness and rich flavor. This dish is a hearty option that suits both casual gatherings and more formal occasions. It’s a chance to savor a meal that’s both comforting and surprisingly easy to prepare.
We encourage you to experiment with seasonings or side dishes that reflect your personal taste. We love how each element of this recipe works together to create a dish that’s unforgettable. Enjoy this delicious meal whenever you’d like.
Frequently Asked Questions
Why choose bison short ribs instead of beef?
Bison short ribs offer a flavorful yet lean alternative to beef. They’re prized for their rich taste and tender texture without the extra fat. As a delicious protein choice, bison short ribs are well-suited for slow cooking and pair well with bold seasonings for a hearty meal.
How do I prepare bison short ribs for cooking?
Start by patting the ribs dry to remove excess moisture, then season them with salt, pepper, and your favorite spices. Sear the ribs in a hot pan or Dutch oven to develop a golden crust before adding aromatics and braising liquid for tenderness.
What’s the best equipment for cooking bison short ribs?
A heavy-bottomed Dutch oven is ideal for heat retention and even cooking. Tongs help flip the ribs easily, and a thermometer ensures they reach a safe internal temperature. A wooden spoon is also helpful for stirring and deglazing to keep the flavors locked in.
How long should I braise bison short ribs?
After searing, braise them in the oven at 325°F for around 2 hours and 30 minutes. This slow cooking method helps break down the connective tissues, resulting in fork-tender meat. Check that the ribs hit an internal temperature of 190°F to 200°F before serving.
Can I make bison short ribs ahead of time?
Yes. After cooking, let them cool in the braising liquid, then store in airtight containers in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently in a low oven or on the stovetop with a splash of broth to maintain juiciness.
What sides go well with bison short ribs?
They’re perfect with mashed potatoes, roasted vegetables, or crusty bread that can soak up the braising liquid. The rich flavor of bison pairs nicely with hearty comfort foods, letting you create a satisfying meal ideal for Sunday dinners or special occasions.