Smoked and Braised Bison Short Ribs
prep
15 Min
cook
5.5 Hrs
feeds
6
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 carrot, chopped
3 celery stalks, chopped
6 oz can tomato paste
5 springs fresh thyme
5 springs fresh oregano
2 springs rosemary
4 dried bay leaves
3 cloves
32 ounces of beef stock
5-6 lbs Bison short ribs
Salt and pepper
5-6 lbs Bison short ribs
Salt and pepper
1 bottle of Pinot Noir
1 large onion, chopped
3 carrot, chopped
3 celery stalks, chopped
6 oz can tomato paste
5 springs fresh thyme
5 springs fresh oregano
2 springs rosemary
4 dried bay leaves
3 cloves
32 ounces of beef stock
Instructions
Ribs
Step 1
Salt and pepper short ribs, place on upper rack of 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 Dutch oven with the braising liquid on 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 pellet grill on low smoke.
sauce
Step 1
Strain 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.
