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High Plains Bison

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.
Prep Time30 mins
Cook Time4 hrs 30 mins
Total Time5 hrs
Servings: 6

Ingredients

Braise

  • 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

Marinade

  • 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

Instructions

Marinade

  • 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.

Braise

  • 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.