Today was our first Snowday of the year!! Kids were pumped. I on the other hand had a huge pile of work to get through so on went a High School Musical marathon and I shut the office door. Not before I grabbed some short ribs from the freezer to make dinner. This recipe was from a dear friend/cousin by marriage and its a "no fail" every time!
2lb bison short ribs
oil of choice to brown
salt and pepper to taste
1 onion, some celery and a carrot or so chopped
crushed garlic to taste
1/4 tsp thyme
1/2 cup balsamic vinegar
It called for Red wine but I didn't have any but I think would be a nice addition.
Season ribs on all sides and brown in an oven proof dutch oven or heavy pan and set aside. Add the onion, carrot and celery and cook for a few min until they soften and loosen any bits stuck to the bottom of the pan. Add the garlic, thyme and cook for another couple min. Pour in the balsamic vinegar and cook for another min scraping the bottom of the pan to get all of the extra flavour goodness. Add the browned short ribs and add the broth to cover approx. half way or a little more up the sides of the ribs. Throw in a 350 oven and cook for a few hrs. I did mine from approx. 130-430 and they were fall apart.
Try something different folks. Short ribs were never something I thought I could do well. Turns out Bison meat is pretty easy to cook and this meal would impress any foodie in your life!
Want to reinforce that I am not a chef, or a food photographer, or doing anything out of the ordinary. I am simply a mom that loves to cook and has access to a lot of meat! I love finding new ways to prepare it and also love sharing proven recipes with you!! Enjoy!
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Aside from the taste and our premium ingredients – did I mention BUFF is fermented???? Fermented foods was the #1 food trend for 2018. Who knew!? We were doing it long before it was cool!! I always pictured fermented foods in glass jars, kombucha jugs etc. Boy did I learn a lot.
Let talk about why fermented is different.