I had beef short ribs in the freezer and a friend had Bison ribs in his freezer. What to do? Cook both together in a big Dutch oven with red wine and beef stock and veggies and garlic and .........
Sorry. I went back to Christmas afternoon when the tantalizing aromas of this dish were wafting through the house.
This recipe is based on a version from Epicurious. I changed a few things such as adding more tomato paste and used minced garlic instead of a whole bulb sliced crosswise.
If you've never tired Bison, I encourage you to give it a try. Much leaner than beef, it requires a slow braising time to tenderize the meat.
5 pounds bone in beef or bison short ribs
kosher salt and freshly ground pepper
3 T. vegetable oil
3 medium onions, chopped
3 medium carrots, peeled and chopped
2 celery ribs, chopped
3 T. all purpose flour
1 small can tomato paste
1 750 milliliter bottle dry red wine
10 sprigs flat leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 bay leaves
2 T. minced garlic
4 cups low salt beef stock
Preheat oven to 350 degrees.
Season ribs with salt and pepper. Heat oil in a large Dutch oven over medium high heat. Working in batches, brown ribs on all sides, about 8 minutes per batch. Transfer ribs to a plate. Pour off all but 3 T. drippings from the pot.
Add onions, carrots and celery to the pot and cook over medium high heat, stirring often, until onions are browned, about 5 minutes.
Add flour and tomato paste and cook, stirring constantly, until well combined and deep red, 2 - 3 minutes.
Stir in wine.
Then add ribs and any accumulated juices. Bring to a boil, lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
Add all herbs to the pot with the garlic. Stir in stock. Bring to a boil, cover and transfer to oven.
Cook until ribs are tender, 2 1/2 - 3 hours. Transfer ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper. Serve sauce over ribs.
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