Recipe courtesy of The Bison Council

Merlot Bison Short Ribs

Name: Merlot Bison Short Ribs
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT4H30M0.000S
Total time: P0Y0M0DT12H0M0.000S
Yield: 6 Servings
Ingredients: ison Freshly grated zest and juice of two lemons; 1/2 cup chopped fresh rosemary; 1 tbsp. minced fresh garlic; Hefty pinch of coarse ground pepper; Slightly less hefty pinch of coarse sea salt; 1/3 cup olive oil; 1/4 cup balsamic vinegar; 2 tbsp. grainy mustard; 2 lbs. Bison Short Ribs (fresh or fully thawed) sliced between the ribs into smaller pieces; 1 large leek, sliced and I large red onion minced; 1 cup of chopped fresh or frozen cranberries (optional); Freshly grated zest of one large orange; 1 cup of chopped fresh rosemary (not including woody stalk); 4 cloves of minced fresh garlic; 1 bottle of rich dry merlot; 1/2 wine bottle of water; Sea salt and coarse ground pepper to taste

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Total: 12 hr

Prep: 30 min
Inactive: 7 hr
Cook: 4 hr 30 min

Yield: 6 Servings

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Ingredients

ison Freshly grated zest and juice of two lemons

1/2 cup chopped fresh rosemary

1 tbsp. minced fresh garlic

Hefty pinch of coarse ground pepper

Slightly less hefty pinch of coarse sea salt

1/3 cup olive oil

1/4 cup balsamic vinegar

2 tbsp. grainy mustard

2 lbs. Bison Short Ribs (fresh or fully thawed) sliced between the ribs into smaller pieces

1 large leek, sliced and I large red onion minced

1 cup of chopped fresh or frozen cranberries (optional)

Freshly grated zest of one large orange

1 cup of chopped fresh rosemary (not including woody stalk)

4 cloves of minced fresh garlic

1 bottle of rich dry merlot

1/2 wine bottle of water

Sea salt and coarse ground pepper to taste

Directions

Marinade:
Combine all ingredients into a bowl and thoroughly whisk to blend. Marinade can be made day ahead and kept at room temperature in a sealed glass jar.
Pour marinade into a food storage bag, add the ribs and seal. Lay flat in the refrigerator for 4-6 hours turning occasionally.
Remove ribs. Discard marinade.
Ribs:
Pre heat oven to 300°F or put slow cooker setting on low.
In a heavy ovenproof pot, heat 2 tbsp. olive oil over medium heat.
Sear ribs one batch at a time, until browned. Remove. Reduce heat to low.
Add all vegetables, herbs, garlic, cranberries, orange zest and saute until soft.
Empty one bottle of merlot into pot. Refill bottle half way with water and pour into pot.
Bring to boil stirring up brown bits on the bottom of the pan.
Season lightly with sea salt and coarse ground pepper
Gently place ribs into the pot ensuring they are just covered with liquid.
Cover and place pot in the oven and cook for 4 hours or until fork tender
Carefully transfer mixture to slow cooker, cook on low for 6-8 hours until fork tender
Remove ribs and tent with foil.
Using slotted spoon remove fat from surface of sauce. Bring remaining sauce to a boil and reduce to thicker consistency. Pour over ribs and serve.