Braised Kentucky Bison Short Ribs with Chestnuts & Winter Root Vegetables

braised short rib winter recipe

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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