Bison Short Ribs

By Kevin • All, Meat • 20 Jul 2014

Bison Short Ribs

This probably isn’t something you want to make on a hot day with the oven adding heat to your home, though many would argue it’s still worth the price. I made it on what was a chilly Canada Day where slow-cooked comfort food was the perfect match for the weather.

I plated the ribs served on some giant pea shoots found at a local garden market, though you could go the more traditional route by putting the ribs and braising liquid it on top of mashed potatoes. Whatever you choose, this is definitely going to be something you’ll make time and time again, especially when company is coming. You can turn off the oven and leave the Dutch oven sitting inside until you’re ready to serve dinner. It will have no effect on the finished product.

Time: 3.5 hours (30 minutes active)

Serves: 6


2 tablespoons grapeseed or other neutral oil
4 ½ pounds bone-in bison short ribs
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 cups dry red wine
28 ounce can diced tomatoes
1 large onion – sliced
5 cloves garlic – chopped
1 bunch fresh rosemary
1 bunch fresh thyme



Preheat the oven to 325F. Place a large Dutch oven on medium-high heat and add the oil.

Dry the short ribs by blotting with paper towel, then season all sides with the salt and pepper. Cook the ribs in batches in the Dutch oven until browned on all sides. Set the ribs aside.

Add the wine, tomatoes, onion and garlic to the Dutch oven, scraping to free any brown bits from the bottom.

Return the short ribs to the Dutch oven, moving the onions to the side so that the ribs are mostly covered in liquid. Put the rosemary and thyme into the Dutch oven, pressing them into the liquid.

Cover the Dutch oven and place in the oven for three hours.

Serve the ribs with the onions and cooking liquid.

Get the PDF and nutrition info

2 Responses

  1. David

    Sounds Great Kevin! Reminds me of a Lamb Shank Dish!

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