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Heavenly Merlot Carmen Creek Gourmet Bison Short Ribs

What makes this dish heavenly is its simplicity. Marinate one day. Braise the next. Inhale the earthy fragrance while it simmers.

The most important ingredient is the silky merlot used in the braising liquid and poured generously into the chef’s wine glass. Ideal for adults, not for children.

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Recipe Information

  • Prep Time: 30 minutes (can be made ahead)
  • Cook Time: Braise for 4 ½ hours or slow cooker for 6-8 hours
  • Serves: Six

Nutritional information

Per ½ lb. Carmen Creek Gourmet Bison Short Ribs (meat only)
  • Calories: 263
  • Fat: 6.9g
  • Protein: 52g

Ingredients

Marinade

  • Freshly grated zest and juice of two lemons
  • ½ cup chopped fresh rosemary
  • 1 tbsp. minced fresh garlic
  • Hefty pinch of coarse ground pepper
  • Slightly less hefty pinch of coarse sea salt
  • 1/3 cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp. grainy mustard

Braise

  • 2 lbs. Carmen Creek Gourmet Bison Short Ribs (fresh or fully thawed) sliced between the ribs into smaller pieces
  • 1 large leek, sliced and I large red onion minced
  • 1 cup of chopped fresh or frozen cranberries (optional)
  • Freshly grated zest of one large orange
  • 1 cup of chopped fresh rosemary (not including woody stalk)
  • 4 cloves of minced fresh garlic
  • 1 bottle of rich dry merlot
  • ½ wine bottle of water
  • Sea salt and coarse ground pepper to taste

Directions

Marinade

  • Combine all ingredients into a bowl and thoroughly whisk to blend. Marinade can be made day ahead and kept at room temperature in a sealed glass jar.
  • Pour marinade into a food storage bag, add the ribs and seal.  Lay flat in the refrigerator for 4-6 hours turning occasionally.
  • Remove ribs. Discard marinade.

Braise

  • Pre heat oven to 300°F or put slow cooker setting on low.
  • In a heavy ovenproof pot, heat 2 tbsp. olive oil over medium heat.
  • Sear ribs one batch at a time, until browned. Remove. Reduce heat to low.
  • Add all vegetables, herbs, garlic, cranberries, orange zest and sauté until soft.
  • Empty one bottle of merlot into pot. Refill bottle half way with water and pour into pot.
  • Bring to boil stirring up brown bits on the bottom of the pan.
  • Season lightly with sea salt and coarse ground pepper
  • Gently place ribs into the pot ensuring they are just covered with liquid.
  • Cover and place pot in the oven and cook for 4 hours or until fork tender or…
  • Carefully transfer mixture to slow cooker, cook on low for 6-8 hours until fork tender
  • Remove ribs and tent with foil.
  • Using slotted spoon remove fat from surface of sauce. Bring remaining sauce to a boil and reduce to thicker consistency. Pour over ribs and serve.