Bison Short Ribs
Bison short ribs absorb layers of spice, sumac, and umami, slowly braising until they’re fall-apart tender and packed with flavor.
Braising allows the natural tenderness of the meat to develop while absorbing layers of warming spices, bursts of umami, and a savory-sweet honey wine sauce. Slow cooking at a steady heat ensures the meat becomes fork-tender, with the braising liquid transforming into a concentrated, velvety sauce.
Beyond its bold flavor, bison is a leaner alternative to beef, offering high protein content with less fat. It absorbs marinades and seasonings well, making it ideal for slow-cooked dishes where moisture retention is key. The controlled balance of acidity, spice, and sweetness in this recipe highlights the natural qualities of the meat without overpowering them.
Bison Short Ribs
Ingredients
- 4-5 Great Range Premium Bison Short Rib Racks
- 8 tablespoons butter - divided
- 1 tablespoon garlic - minced
- 1 tablespoon ginger - minced
- 2 tablespoons red chili paste
- 1 1/2 cups red wine
- 1/2 cup soy sauce
- 1 tablespoon demerara sugar
- 1 tablespoon Chinese five spice
- 1 tablespoon sumac
- 1 tablespoon orange zest
- 6-8 cups vegetable broth - enough to fully cover the ribs
- 1/2 cup orange juice
- 1/4 cup honey
Instructions
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Preheat oven to 425°F. Heat a large Dutch oven or oven-safe braiser over medium-high heat. Add 4 tablespoons of butter and melt until browned and frothy.
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Sear the bison short ribs on both sides until lightly browned, then remove them from the pot and set aside.
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Without cleaning the pot, add the garlic, ginger, and red chili paste. Stir until fragrant, about 2-3 minutes, then pour in the red wine, soy sauce, demerara sugar, Chinese five spice, and sumac. Stir until the sugar dissolves and the liquid reaches a light simmer.
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Return the ribs to the pot and add the orange zest. Pour in enough vegetable broth to fully submerge the ribs. Bring to a gentle simmer.
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Cover the pot and carefully transfer it to the oven. Braise until the ribs are tender and the bones can easily pull away from the meat, about 90 minutes to 2 hours.
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Once tender, remove the ribs from the liquid and place them on a baking sheet. Turn off the oven and place the ribs back inside to keep warm.
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Set the pot back on the stovetop over medium-high heat. Bring the braising liquid to a rolling boil and let it reduce by about a quarter, which should take approximately 20 minutes.
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Add the orange juice and the remaining 4 tablespoons of butter. Continue simmering until the liquid reduces by half of its original volume, about 20-30 minutes.
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Stir in the honey and lower the heat to medium-low. Simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and develops a glossy texture, about 15-20 minutes.
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Remove from heat and strain the sauce through a fine-mesh sieve. The sauce will thicken further as it cools.
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Serve the bison short ribs over mashed potatoes, drizzling the sauce over the top. Serve immediately and enjoy!
Recipe Notes
This recipe was created in collaboration with The Starving Chef. You can like her on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
