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An overhead shot of a dutch oven with braised bison shortribs

Braised Bison Short Ribs

These short ribs are unbelievably flavourful, tender and make a huge meal to share with friends and family. You may never go back to beef again.
5 from 7 votes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Course Dinner, Main Course
Cuisine Canadian
Servings 4 people
Calories 130 kcal

Equipment

  • Dutch Oven

Ingredients
  

  • 2 tablespoon olive oil divided
  • 3 lbs bison short ribs bone in
  • salt & pepper for seasoning
  • 1 onion, peeled & cut in half
  • 4 cloves garlic, peeled and smashed
  • 3 carrots, roughly chopped
  • 3 stalks celery, roughly choped
  • 1 bulb fennel, cut in half
  • 1 can root beer
  • c red wine
  • 2 c chicken stock
  • 1 28 oz can diced tomatoes
  • 5 sprigs thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 teaspoon sea salt
  • ½ teaspoon freshly ground pepper

Instructions
 

  • Preheat your oven to 325°F.
  • Heat a Dutch oven over medium high heat. Generously season the bison with salt and pepper. Once the pan is hot, add olive oil and sear the bison on all sides. It should form a deep brown crust. Remove the bison from the pan and set aside.
  • Let the pan cool off. Wipe clean with a paper towel, and reheat over medium. Add second tbsp. olive oil, plus all the veggies. Let them cook for 10-12 minutes, stirring often, until they start to soften slightly. Add root beer, red wine, chicken stock, and tomatoes. Add your herbs. Return the bison shortribs to the pot. Bring to a boil on the stove top, then cover, and place in the oven for 3.5 hours.
  • Remove meat to a platter, and strain the braising liquid. Pour some of the liquid over the bison. Serve with polenta, or celery root puree, or mashed potatoes. So delicious, the meat should be falling off the bone at this point. Enjoy!

Nutrition

Serving: 112gCalories: 130kcalProtein: 25gFat: 2.5gSaturated Fat: 1gCholesterol: 70mgSodium: 55mgIron: 15mg
Keyword bison bolognese, bison recipes, bison short ribs
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