- Total: 12 hr
- Prep: 30 min
- Inactive: 7 hr
- Cook: 4 hr 30 min
- 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
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.
