Montana Bison Short Rib Stew
A rich, slow-braised stew of bison short ribs, root vegetables, and dark broth. Bison's deep, slightly sweet flavor holds up to long braising and hearty vegetables.
- Prep
- 25 min
- Cook
- 180 min
- Total
- 205 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Dutch oven
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24
- carbs
- 22
- protein
- 38
- calories
- 480
Instructions
- 1
Season the bison short ribs generously with salt and pepper.
- 2
Heat oil in a Dutch oven over high heat. Brown the ribs deeply on all sides, then set them aside.
- 3
Add onion and garlic to the pot. Cook until softened.
- 4
Stir in tomato paste and cook for 1 minute.
- 5
Put the ribs back in the pot. Add broth, bay leaf, and thyme, and bring to a simmer.
- 6
Cover the pot and braise (cook slowly in liquid) at 325°F for 2 hours.
- 7
Add carrots and potatoes. Continue braising for 45-60 minutes until the meat is fork-tender.
- 8
Remove the bay leaf and thyme sprigs. Skim off excess fat and adjust seasoning before serving.
Chef's tips
Brown the ribs well before slow cooking to build flavor, and skim off extra fat from the surface for a cleaner broth.
Storage
Refrigerate up to 4 days; the flavor improves overnight.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Cooking at too high of a temperature, which makes the lean meat tough
- •Skipping the browning step, which loses rich flavor
Serving suggestions
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