Red Wine Braised Bison Short ribs By: Chef Steve Squier
Red Wine Braised Bison Short ribs with Parsnip Puree and Poached Radish By: Chef Steve Squier
Becky's Notes: I have to admit, I was intimidated by this recipe when Chef Steve first sent it to me. There's a long list of ingredients and lots of instructions but after reading through it I realized it included most ingredients I am already familiar with and methods of cooking that I've done before with other ingredients. Don't let the length of this recipe turn you off. It really isn't too hard and doesn't take that long. It took me about half hour to prep the ribs for the oven and then another half hour to prep the side dishes. I added a few comments in italics from things I noted while making this recipe.
Serves: 4 people
Bison short ribs are some of my favourite cuts to work with. Short ribs give you a lot of bang for your buck when it come to flavour. When the leaves start to turn, and air gets a little bit crisper nothing beats the smell of some Bison short ribs simmering away. A parsnip puree adds a light sweetness along side some butter poached radish and a classic gremolata to cut through the richness. This meal is guaranteed to make you smile.
Red Wine Braised Bison Short Ribs
1 package Bison Short Ribs (about 1.5lbs)
1 head Garlic
3 medium Carrots
1 medium Yellow Onion
¼ cup Fresh Rosemary Leaves
¼ cup Tomato Paste
1 tsp Paprika
1 Tbls Worcestershire Sauce
1 ½ cup Red Wine
2 cup Beef Broth
2 Tbls Canola Oil
5 large Parsnips (about 2lbs)
3 cloves Garlic
2 small sprigs Rosemary
3 cup Chicken Stock
2 Tbls Butter
Salt & Pepper
½ bunch Italian Parsley
2 cloves Garlic
¼ cup Olive Oil
Salt & Pepper
2 Tbls Butter
1 tsp Rice wine Vinegar
Red Wine Braised Bison Short Rib
- Pre-heat your oven to 350 degrees.
- Remove any silver skin from the short ribs then cut them into portions in-between each bone. Season heavily with salt and pepper.
- Peel and chop the carrots and onion into 1-inch pieces making sure they are all the same size. Cut the head of garlic in half leaving the skin on.
- In a large saucepan heat the canola oil on high heat, sear the seasoned short ribs until brown on all sides. As you are searing the short ribs brown both halves of the head of garlic. Remove the short ribs and garlic and set aside. (peel the garlic once it's cooled)
- Reduce the heat to medium and add carrots and onions to the pan season with salt and pepper and cook for 3-4 minutes.
- While cooking the carrots and onions smear the short ribs with the tomato paste.
- Add the short ribs and garlic back to the pan along with the paprika, Worcestershire, red wine, rosemary and broth. Bring to a boil.
- Cover the saucepan and place in the oven, cook for 2 ½ hours until the meat is fork tender. Remove from the oven and let rest for 20-30 minuets.
- Peel and chop the parsnips into 1 inch pieces ensuring they are all the same size.
- Rough chop the garlic and place it in a sauce pot with the chopped parsnips, rosemary sprigs and chicken stock. Bring to a boil and reduce heat to a simmer.
- Simmer the parsnips for 10 – 15 minuets or until the parsnips a soft.
- Either in a blender or using a stick blender puree the parsnips
- Add the butter and continue pureeing, season with salt and pepper, set aside and keep warm.
- Fine chop the parsley, garlic and combine in a bowl.
- Add the zest and juice of lemons, nutmeg, olive oil and salt and pepper. Mix well and set aside.
- Clean the radishes and remove tops and roots. Cut the radishes into ¼ or halves if they are smaller.
- Bring a small pot of water to a boil and add the radishes, cook for 5min or until just tender.
- Drain the water and add radishes back to the pot, add the vinegar and cook until it is almost boiled away, add the butter and remove from the heat. Stir the butter and radishes around until the butter is all melted.
The beauty of a meal like this is that you can place the pot of short ribs on the table along with the other items and have the whole family pass it around. But if you want to go the extra mile, take a few spoon full of parsnip puree and spread it on a plate. Place one of the short ribs in the center of the plate and spoon more sauce over the meat. Place a few of the poached radishes on either side of the meat then spoon some gremolata over top of the meat and around the plate. Chef`s kiss.
The Gremolata will keep for a week in the fridge and is a great sauce to top some fish or grilled chicken. The parsnip puree is a great meal prep idea. It freezes well and is great to pull out on a busy day for a quick meal. Any leftover short ribs can be shredded and used in pasta or even made into tacos. But I can`t believe there will be any of these short ribs left over.