Short Ribs
Ingredients
Short Ribs
- 10 lbs bone-in bison short ribs
- 3 stalks celery
- ½ yellow onion
- 2 medium carrots
- 4 sprigs of thyme
- 1 tsp peppercorns
- 1 ¾ cups red wine
- water as needed
- salt and pepper
Red Wine Sauce
- 1 cup red wine
- 2 cups demi-glace
- salt and pepper to taste
- 2 cups reserved braising liquid, fat skimmed
Instructions
Short Ribs
- Cut bison short ribs into 1-bone portions. Dice vegetables.
- Coat short ribs evenly with salt & pepper and sear in sauté pans until golden brown on both sides. Transfer to a roasting dish.
- In a pot, reduce red wine until alcohol is cooked off. Deglaze sauté pans with this as needed.
- Add celery, onion, carrot, peppercorns, thyme, reduced wine, and enough water to cover meat in the pan. Cover with foil and braise at 325°F until tender for 3–4 hours.
- Reserve braising liquid for sauce.
Red Wine Sauce
- Place all ingredients in a medium pot.
- Simmer until desired consistency, approximately 15 minutes.