Braised Bison Short Ribs


2-3 lbs Bison Short Ribs from Petty’s Meats

1 Onion chopped

2 Stalk of Celery chopped

1 Cup Carrots cut in chunks

2 Cloves of garlic minced

Sprig of Rosemary

Sprig of Thyme

Sprig of Oregeno

2 Bay Leaves

1 Tbsp of Tomato paste

Beef Stock

1 bottle Dry Red Wine (Cabernet)

3 Tbsps Olive Oil

2 Tbsps flour




Preheat oven to 350.  Season ribs with salt and pepper.  On Med High heat in a heavy dutch oven add oil and brown ribs on both sides until all are seared.  Remove to a plate.  In that same pot add onion and sauté for 3-4 minutes.  Add celery and carrot and cook for 3 more minutes.  Add garlic and sauté for 2 more minutes scraping up all the brown bits from the ribs.  Add Rosemary, Oregano,Thyme and Bay Leaves and return the ribs to the pot tossing them with the vegetables.  Pour in enough wine to almost cover the ribs and the rest with Beef stock.  About 1 cup.  Add the tomato paste and stir together.  Bring this to a boil then cover with a tight lid and put it the oven for 2 1/2 hours.  Remove from the oven and transfer the ribs to a plate a cover.  Return pot to a burner and reduce liquid by half.  Remove stems of rosemary and thyme and the bay leaves.  If the sauce still needs thickening, make a slurry with a tablespoon of flour and two tablespoons of beef stock.  (just stir the flour into the stock).  Add that to the pot and cook to desired thickness.  Serve over Risotto with Asparagus covered in the sauce.


Bon Apetite’!!!!!