Red Wine Braised Bison Short Ribs Recipe
I absolutely love this recipe because it turns humble bison short ribs into a mouth-watering masterpiece with its rich, savory flavors and fall-off-the-bone tenderness. Plus, the whole process of slow-cooking with wine and herbs feels like a culinary adventure that fills my home with the coziest aroma ever!
Red wine-braised bison short ribs are rich and hearty, and I love them for that. They consist of meltingly tender bison that sears well in olive oil and takes just the right amount of seasoning (salt and black pepper) to make it pop with flavor.
The bison then soaks up the amazing flavors of red wine and beef stock, not to mention the unbelievable arsenal of herbs we use, from rosemary to thyme. Really, any comfort dish that combines bison with these types of ingredients—especially in braised form—is a win in my book.
Ingredients
Bison Short Ribs:
The choice of meat is tender, flavorful, and low in fat.
This is a protein-rich food that fits well into most any low-carb or healthy diet.
Olive Oil:
Comprises nutritious lipids and antioxidants, boosts the sumptuousness of the dish.
Onion:
Imparts dewy sweetness and penetrating depth, jam-packed with vitamin C and dietary fiber.
Carrots:
Offer a delightful sweetness, abundant in beta-carotene and vitamins.
Garlic:
Delivers a strong scent and is recognized for delivering antioxidant and anti-inflammatory benefits.
Red Wine:
Imparts intense taste, comprises antioxidants, assists in softening flesh.
Thyme:
An herb that imparts a pleasing aroma and flavor; rich in vitamin C and copper.
Balsamic Vinegar:
Imparts a zingy conclusion, brings sophistication and richness to the sauce.
Ingredient Quantities
- 4 pounds bison short ribs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon balsamic vinegar
Instructions
1. Apply a liberal coating of salt and freshly ground black pepper to all sides of the bison short ribs.
2. In a large, heavy pot or Dutch oven, pour in the olive oil and place over a medium-high heat. Sear the short ribs in batches and allow them to brown on all sides; they should take about 8 to 10 minutes total (you may also need to use a bit more time if your ribs were frozen prior to using them). Remove the short ribs from the pot and set them aside.
3. In the same saucepan, add the chopped onion, carrot, and celery. Sauté over medium heat until the vegetables are softened, about 5 minutes.
4. Add the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
5. Add the dry red wine, using the opportunity to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil and let it reduce, watching the timer carefully so you know when to stop: 10 minutes maximum.
6. Pour the beef stock into the pot and put the browned short ribs back into the mix. Make sure the ribs are under liquid.
7. In the pot, add the fresh thyme, rosemary sprigs, and bay leaf. Cover with a tight-fitting lid and place in a preheated 325°F (165°C) oven.
8. Cook in the oven for
2.5 to 3 hours, or until the meat is fork-tender and coming off the bone.
9. Take the pot out of the oven and very carefully take the bison short ribs from the pot. Skim any amount of excess fat off the top of the braising liquid.
10. Add the balsamic vinegar and let the sauce simmer on the stovetop for about 10 minutes. You are trying to reduce the sauce now, to thicken it up a bit so it’s not just this runny broth under your bison short ribs. Serve the short ribs with this sauce reduced and spooned over the top.
Equipment Needed
1. Measuring spoons
2. Large, heavy pot or Dutch oven
3. Tongs
4. Cutting board
5. Sharp knife
6. Wooden spoon or spatula
7. Oven mitts
8. Timer or clock
9. Ladle or spoon for skimming fat
10. Stovetop burner
11. Oven set to 325°F (165°C)
FAQ
- Q: Can I use beef short ribs instead of bison?Beef short ribs can be replaced with bison, but the flavor and texture may be slightly different.
- Q: Is it necessary to use dry red wine?Q: Extrapolate on a dry red wine.
- Q: Can I make this dish without alcohol?A: For a nonalcoholic version, simply add more beef stock and grape juice.
- Q: How long should I braise the short ribs?Braised at 325°F (163°C), the ribs require a cooking time of 2.5 to 3 hours, or until the meat is tender and nearly falling off the bone.
- Q: What can I serve with this dish?The rich flavors of these short ribs make them a natural match for mashed potatoes, polenta, or other creamy sides. They’d also work beautifully with any number of roasted or grilled vegetables.
- Q: Can I make this recipe in advance?Flavor often improves with resting. When you make this dish, you might consider giving it a day to rest before you enjoy it. And then, storage, as with anything of this sort, is in the refrigerator. You should, however, reheat the dish before serving it again.
- Q: Is it necessary to sear the ribs before braising?Yes, adding a depth of flavor and helping to lock in juices during the braising process really sums it up well.
Substitutions and Variations
For bison short ribs: If bison is unavailable, use beef short ribs.
For dry red wine: Use beef broth and a splash of red wine vinegar to get the acidity you need.
For beef stock: Use chicken stock or vegetable broth for a lighter flavor.
For fresh thyme: Substitute 1 teaspoon of dried thyme for fresh thyme.
When using fresh rosemary: Dried rosemary can be substituted for fresh; use 1 teaspoon in place of fresh rosemary.
Pro Tips
1. Marinate Overnight: For added flavor, season the bison short ribs with salt and pepper, then let them marinate in the fridge overnight before cooking. This helps the seasoning penetrate deeper into the meat.
2. Proper Browning: Ensure the short ribs are patted dry before searing. This promotes a better crust formation, which enhances the overall flavor of the dish.
3. Wine Quality: Use a good quality dry red wine that you enjoy drinking. Since the wine is a significant component of the braising liquid, its flavor will concentrate during cooking.
4. Herb Bundling: Tie the thyme and rosemary sprigs together with kitchen twine. This makes them easier to remove after cooking and ensures a cleaner presentation.
5. Resting Time: After taking the short ribs out of the oven, let them rest covered for about 10-15 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful.
Red Wine Braised Bison Short Ribs Recipe
My favorite Red Wine Braised Bison Short Ribs Recipe
Equipment Needed:
1. Measuring spoons
2. Large, heavy pot or Dutch oven
3. Tongs
4. Cutting board
5. Sharp knife
6. Wooden spoon or spatula
7. Oven mitts
8. Timer or clock
9. Ladle or spoon for skimming fat
10. Stovetop burner
11. Oven set to 325°F (165°C)
Ingredients:
- 4 pounds bison short ribs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon balsamic vinegar
Instructions:
1. Apply a liberal coating of salt and freshly ground black pepper to all sides of the bison short ribs.
2. In a large, heavy pot or Dutch oven, pour in the olive oil and place over a medium-high heat. Sear the short ribs in batches and allow them to brown on all sides; they should take about 8 to 10 minutes total (you may also need to use a bit more time if your ribs were frozen prior to using them). Remove the short ribs from the pot and set them aside.
3. In the same saucepan, add the chopped onion, carrot, and celery. Sauté over medium heat until the vegetables are softened, about 5 minutes.
4. Add the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
5. Add the dry red wine, using the opportunity to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil and let it reduce, watching the timer carefully so you know when to stop: 10 minutes maximum.
6. Pour the beef stock into the pot and put the browned short ribs back into the mix. Make sure the ribs are under liquid.
7. In the pot, add the fresh thyme, rosemary sprigs, and bay leaf. Cover with a tight-fitting lid and place in a preheated 325°F (165°C) oven.
8. Cook in the oven for
2.5 to 3 hours, or until the meat is fork-tender and coming off the bone.
9. Take the pot out of the oven and very carefully take the bison short ribs from the pot. Skim any amount of excess fat off the top of the braising liquid.
10. Add the balsamic vinegar and let the sauce simmer on the stovetop for about 10 minutes. You are trying to reduce the sauce now, to thicken it up a bit so it’s not just this runny broth under your bison short ribs. Serve the short ribs with this sauce reduced and spooned over the top.