Recipe Information
- Prep Time: 15 Min
- Cook Time: 5.5 Hrs
- Servings: 6
Description
A rich, intoxicating braise of tender bison, wine, and fresh herbs for an added layer of flavor. Once they're done cooking, they'll easily fall apart with just the press of your fork!
Ingredients
**braising liquid**
- 1 bottle of Pinot Noir
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 6 oz can tomato paste
- 5 springs fresh thyme
- 5 springs fresh oregano
- 2 sprigs rosemary
- 4 dried bay leaves
- 3 cloves
- 32 ounces of beef stock
**Ribs**
- 5-6 lbs Bison short ribs
- Salt and pepper
**All Ingredients**
- 5-6 lbs Bison short ribs
- Salt and pepper
- 1 bottle of Pinot Noir
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 6 oz can tomato paste
- 5 springs fresh thyme
- 5 springs fresh oregano
- 2 sprigs rosemary
- 4 dried bay leaves
- 3 cloves
- 32 ounces of beef stock
Instructions
**Ribs**
Step 1: Salt and pepper short ribs, place on the upper rack of the pellet grill, set to high smoke.
Step 2: Place braising ingredients in a Dutch oven, making sure you have enough space for adding the short ribs later. Place the Dutch oven with the braising liquid on the lower rack of the pellet grill directly under the short ribs.
Step 3: Once ribs have reached an internal temperature of 160 °F, add them to the braising liquid, cover, and continue cooking until ribs are to the internal temperature of 203 °F or fork tender.
Step 4: Remove short ribs, wrap, and keep warm in the pellet grill on low smoke.
**Sauce**
Step 1: Strain the sauce out of the braising liquid, return liquid to Dutch oven, reduce to medium-high on the sidekick (slow simmer) until liquid has a sauce-like consistency. Salt and pepper to taste. Serve with ribs.
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