Braised Short Ribs
Short ribs are one of bison's most economical and under rated cuts. They do require some work to prepare, and at least 3 hours of low heat cooking. But considering the results, this is a small price to pay for a very flavourful meal.
Serves up to 6 adults.
1/4 to 1/2 tsp
2 1/2 - 3 cups
1 1/2 tbsp
ground black pepper
cooking oil (peanut or canola)
dry red wine
red wine vinegar
Cut away any membrane and fat from the meat side of the ribs. The thin connective membrane on the bone side of the ribs can be left intact. Cut ribs into 3 to 4 inch sections.
Combine flour, dry mustard, salt and pepper in a large plastic or paper bag. Add ribs and shake to coat.
Put cooking oil in a large saucepan. Over medium high heat, brown coated ribs on all sides. Transfer browned ribs to a 4-6 quart Dutch oven.
Blend remaining ingredients in a medium size bowl. Pour over ribs in Dutch oven.
Cover and cook in a 275°F oven for 3 hours.
Remove from oven and serve with boiled vegetables and crusty bread. Even better if reheated the following day, 1 hour in a 300°F oven.
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