Heavenly Short Ribs
Heavenly Merlot Bison Short Ribs
What makes this dish heavenly is its simplicity. Marinate one day. Braise the next. Inhale the earthy fragrance while it simmers.
- 2 lb bison short ribs sliced between the ribs into smaller pieces
- 1 large leek, sliced, and I large red onion, minced
- 1 cup chopped fresh or frozen cranberries (optional)
- Freshly grated zest of one large orange
- 1 cup chopped fresh rosemary (not including woody stalk)
- 4 cloves of minced fresh garlic
- 3 rich dry Merlot
- 1 1/2 water
- Sea salt and coarse ground pepper to taste for braise
- Freshly grated zest and juice of two lemons
- 1/2 cup chopped fresh rosemary
- 1 tbsp minced fresh garlic
- Hefty pinch of coarse ground pepper for marinade
- Slightly less hefty pinch of coarse sea salt for marinade
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp grainy mustard
- Combine all ingredients into a bowl, and thoroughly whisk to blend. Marinade can be made a day ahead, and kept at room temperature in a sealed glass jar.
- Pour marinade into a food storage bag, add the ribs, and seal. Lay flat in the refrigerator for 4-6 hours, turning occasionally.
- Remove ribs. Discard marinade.
- Pre-heat oven to 300°F, or put slow cooker setting on low.
- In a heavy ovenproof pot, heat 2 tbsp. olive oil over medium heat.
- Sear ribs one batch at a time, until browned. Remove. Reduce heat to low.
- Add all vegetables, herbs, garlic, cranberries, and orange zest, and sauté until soft.
- Empty one bottle of merlot into pot. Refill bottle half way with water and pour into pot.
- Bring to boil stirring up brown bits on the bottom of the pan.
- Season lightly with sea salt and coarse ground pepper.
- Gently place ribs into the pot, ensuring they are just covered with liquid.
- Cover and place pot in the oven, and cook for 4 hours, or until fork tender, or…
- Carefully transfer mixture to slow cooker, and cook on low for 6-8 hours until fork tender.
- Remove ribs and tent with foil.
- Using slotted spoon, remove fat from surface of sauce. Bring remaining sauce to a boil, and reduce to thicker consistency. Pour over ribs and serve.