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Free Range Bison / Bison Short Ribs Recipe

Fall Off The Bone Red Wine Braised Bison Short Ribs

Fall Off The Bone Red Wine Braised Bison Short Ribs

I absolutely love short ribs, and I know I’m not alone in this. This cut of meat is among the most popular because of its versatility, delicious flavor and incredibly tender texture when cooked low and slow. Short ribs are a popular choice for smoking - and I’m also fond of cooking them in an Instant Pot - but a lesser known method is to slowly braise them in the oven. This recipe is especially nice for the colder months, as the oven makes more sense than the smoker when it’s snowing outside, and the red wine gives a rich flavor that is perfect for winter.


Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella


Fall Off The Bone Red Wine Braised Bison Short Ribs - Beck & Bulow

Bison Short Ribs Are Versatile & Delicious


Short ribs have satisfying and meaty flavor that is partially thanks to the bone being intact. Because of the location of this cut on the animal, they have a marbled fat content like a ribeye steak with the rich taste of a chuck roast. What could be better? These ribs are the perfect main course to serve alongside mashed potatoes or macaroni and cheese. This recipe makes a large amount, but you can easily cook a half portion if you desire. Just partially thaw the short ribs enough to remove half to cook, seal the remaining half and refreeze. That being said, leftover short ribs are incredibly delicious and reheat beautifully in the oven. They’re also really versatile and can be used in tacos, sandwiches, on top of macaroni and cheese, and so much more.


Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat


Bringing Back The American Bison


Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.


Ingredients:


(Serves 8)


Also Read: Steak Salad Recipe With Bison Ribeye & Homemade Dressing


Fall Off The Bone Red Wine Braised Bison Short Ribs - Beck & Bulow

Instructions:



  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Gently pat the ribs dry with paper towels. Season all over with sea salt and freshly ground black pepper.
  3. Heat half the bison tallow in a large Dutch oven over medium-high heat. Sear the ribs, working in batches. Add more bison tallow as needed. Set the seared ribs aside.
  4. Sauté the crushed garlic for a couple minutes until softened. Then, pour in the red wine and boil, reducing it to approximately 2 cups.
  5. Add the ribs back into the pot and pour the bison bone broth over top.
  6. Put the lid on the Dutch oven and cook in the preheated oven for approximately 3 hours, or until the meat is so tender it’s falling off the bone.
  7. When the meat has finished cooking, remove with tongs and set aside on a plate. Keep warm.
  8. Skim excess fat off the top of the cooking liquid and simmer on the stovetop to thicken. Whisk the butter into the sauce and season to taste with sea salt and freshly ground black pepper. Serve the ribs with the sauce spooned over top. Enjoy!

Also Read: Gnocchi With Ground Bison, Creamy Tomato Sauce & Pesto


The Beck & Bulow Team Is Here To Help


At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.


Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Read more
Green Chile Mac & Cheese With Shredded Bison Short Ribs

Green Chile Mac & Cheese With Shredded Bison Short Ribs

Bison short ribs are one of my all time favorite cuts of meat, and they’re a team favorite here at Beck & Bulow. They’re an awesome choice to feed a crowd or to have lots of leftover meat to make all sorts of delicious meals. When cooked low and slow, this flavorful cut of meat becomes meltingly tender. Shredded short rib meat can become all sorts of yummy dinners. One of my favorite ways to repurpose it is by adding it to the top of old fashioned, homemade macaroni and cheese. For anyone living in New Mexico, green chiles are an essential part of the mac and cheese experience.


Also Read: Bison or Grass Fed Beef Filets With Shiitake Mushrooms


Green Chile Mac & Cheese With Shredded Bison Short Ribs - Beck & Bulow

New Mexico Green Chiles & Quality Meat


Hatch green chiles are synonymous with New Mexico - you’ll even find them on our license plates. If you can’t find fresh hatch green chiles to roast, just use a can of chopped green chiles. Or, leave them out entirely if you prefer your mac and cheese without the spice. If you don’t have leftover short rib meat on hand, you could substitute pretty much any other cut. I find that a high quality barbecue sauce is key to this mac and cheese reaching its full potential. Choose your all time favorite and enjoy the delicious results.


Free Range Bison, Raised The Way Nature Intended


Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.


Also Read: New Mexico Hatch Green Chile, Bison & Sweet Potato Pie


Ingredients:



  • 1 lb leftover shredded bison short rib meat
  • ½ cup good quality barbecue sauce of choice
  • 3 ½ cups shredded cheese
  • 2 cups whole milk
  • Sea salt and freshly ground black pepper
  • ½ lb roasted hatch green chiles, diced (or canned)
  • 1 cup bread crumbs
  • 6 tablespoons butter, divided
  • 4 tablespoons flour
  • 1 pound macaroni noodles, cooked according to package directions

Instructions:



  1. Preheat the oven to 400 degrees Fahrenheit. Get out a large casserole dish and set aside. Measure the ½ cup barbecue sauce into a bowl and set on the counter to reach room temperature.
  2. Melt 4 tablespoons of the butter over medium heat. Add in the flour one tablespoon at a time, whisking constantly until smooth. Pour the milk in slowly, continuing to whisk until it becomes thick and smooth.
  3. Add in the shredded cheese and chopped green chiles. Stir to combine. Season with sea salt and freshly ground black pepper to taste.
  4. Add the cheese sauce and cooked macaroni noodles into the casserole dish. Combine evenly together.
  5. Bake in the preheated oven for approximately 20 minutes.
  6. Meanwhile, heat the remaining 2 tablespoons of butter in a cast iron skillet over medium heat. Add the breadcrumbs to the skillet. Cook for a minute or two, stirring frequently, until they turn golden brown. Remove from the skillet and set aside.
  7. Add the leftover shredded short rib meat and barbecue sauce to the skillet, heating until warmed through. Set aside.
  8. Remove the macaroni and cheese from the oven. Add the breadcrumbs on top, followed by the short rib meat. Turn on the broiler.
  9. Broil for approximately 3 minutes, or until golden brown and slightly crispy on top.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs


Reach Out To Our Helpful Team


At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.


Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Read more
Recipe: Korean BBQ Style Slow Braised Bison Short Ribs

Recipe: Korean BBQ Style Slow Braised Bison Short Ribs

Bison short ribs are definitely a team favorite at Beck & Bulow. They become so tender, flavorful and delicious when they’re cooked low and slow, falling right off the bone. This recipe uses Korean BBQ style ingredients to give these slow-braised short ribs a delicious flavor profile
Read more