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Braised Bison Short Ribs with Gravy and Potatoes

Our braised and meaty Bison Short Ribs with Gravy recipe is a hearty dish that combines succulent bison short ribs, seared to perfection, with a medley of vegetables, herbs, in a rich, flavorful gravy. Slow-cooked to tender perfection, these short ribs are served over a bed of creamy mashed potatoes, This is a comforting and satisfying meal that celebrates the natural flavors of bison. Elevate your dining experience with this delicious and elegant dish, perfect for special occasions or when you simply crave a protein filled, and delicious meal.

Ingredients:

  • 4 lbs (2 kg)  bison short ribs
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine (optional)
  • 4 cups beef or bison broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves

For the Gravy:

  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter
  • Reserved braising liquid

For the Potatoes:

  • 2 lbs (1 kg) potatoes, peeled and cut into chunks
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • Salt and pepper to taste

Instructions:

Preheat the Oven:

    • Preheat your oven to 325°F (163°C).

Prepare the Short Ribs:

    • Season the bison short ribs with salt and pepper.
    • In a large oven-safe pot, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides. Work in batches to avoid overcrowding the pot.
    • Remove the short ribs and set them aside.

Saute Vegetables:

    • In the same pot, add the chopped onion, carrots, celery, and garlic. Saute until the vegetables are softened.

Deglaze and Braise:

    • If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom.
    • Stir in tomato paste, then add the browned short ribs back to the pot.
    • Pour in the beef or bison broth until the short ribs are partially submerged.
    • Add thyme and bay leaves.
    • Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
    • Braise for 2.5 to 3 hours or until the meat is fork-tender.

Prepare Gravy:

    • In a saucepan, melt butter over medium heat. Add flour and whisk continuously to form a roux.
    • Strain the reserved braising liquid and gradually whisk it into the roux until the gravy thickens. Season with salt and pepper to taste.

Prepare Potatoes:

    • While the short ribs are braising, cook the peeled and chopped potatoes in boiling salted water until tender.
    • Drain the potatoes. Mash the potatoes  with the reserved potato water, heavy cream, and butter. Season with salt and pepper.

Serve:

    • Once the short ribs are done, remove them from the pot.
    • Serve the bison short ribs over a bed of mashed potatoes, drizzled with the savory gravy.

Enjoy your Braised Bison Short Ribs with Gravy and Potatoes!