4 lbs bison short ribs with 4 inch long cut bones
Marinade:
6 T olive oil
2 t Dijon mustard
2 t sorghum syrup
1 t soy sauce
1 t sherry vinegar
1 clove garlic
2 sprigs of thyme
1 sprig of rosemary
Braising Liquid:
2 cup chicken stock or veal stock
1 cup red wine
½ cup water
½ cup port
1 shot of strong espresso
1 red onion
1 3 oz. slab of lean applewood smoked bacon
2 medium carrots
2 bay leaves
2 t roasted chicory root
1 t peppercorns
Garnish:
¼ cup whole peeled roasted chestnuts
¼ cup pearl onions
¼ cup diced celery root
¼ cup diced turnips
Combine marinade ingredients in a Ziploc bag, add meat and marinate in refrigerator overnight.
The next day, remove meat from the marinade, and discard marinade. Pat dry on paper towels. Add safflower oil to a cast iron pan, heat until almost smoking. Add meat and brown on all sides. Remove meat from cast iron pan and transfer to a braising pot. Add braising liquid ingredients and bring to a simmer, lower heat, cover with a parchment braising lid, and simmer for three hours.
Remove meat from braising liquid and keep warm. Ladle off fat from the top of braising liquid, strain braising liquid through a fine sieve and return to a saucepan. Reduce to 1 cup, salt to taste and reserve warm.
Blanch garnish vegetables and keep warm.
Divide short ribs into 4 warmed bowls with bone pointing upwards. Ladle warm braising liquid into bowls and garnish with medley of vegetables.
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