Moose Drool-Braised Bison Short Ribs Recipe
Learn how to make the Moose Drool-Braised Bison Short Ribs served at the Roosevelt Lodge Dining Room in Yellowstone National Park
Enjoy the rich flavors of Moose Drool-Braised Bison Short Ribs, a recipe that combines tender bison with Moose Drool Brown Ale, vegetables, and Burgundy wine.
Recipe courtesy of The National Parks Cookbook by Linda Ly (Harvard Common Press).
INGREDIENTS
- ½ cup (120 ml) vegetable oil
- 1 cup (120 g) all-purpose flour
- 1 tablespoon (15 g) kosher salt
- 2 teaspoons ground black pepper
- 10 pounds (4.5 kg) bone-in bison short ribs
- 2 yellow onions, diced
- 2 celery stalks, diced
- 4 carrots, diced
- 4 garlic cloves, minced
- 7 tablespoons (112 g) tomato paste
- 2 teaspoons chopped fresh thyme leaves
- 1 (12-ounce, or 360 ml) can Moose Drool Brown Ale or your favorite brown ale
- 3 cups (720 ml) beef broth
- 1 cup (240 ml) Burgundy wine
- 2 cups (480 g) demi-glace, prepared from mix (See note below.)
- Chopped fresh parsley for garnishing
INSTRUCTIONS
Preheat the oven to 275°F (140°C or gas mark 1).
In a large skillet over medium-high heat, heat the oil. In a shallow dish, stir together the flour, salt and pepper. Dip the short ribs in the seasoned flour, coating both sides evenly. Working in batches, sear both sides of the floured ribs in the skillet, cooking to a deep brown color. Do not sear too many ribs at once, or the skillet will cool and they won’t brown properly. As the ribs are seared, remove them from the skillet and stand on end in a large roasting pan (at least 3 inches, or 7.5 cm, deep) for braising.
When the ribs are browned, remove excess oil from the skillet, leaving the fond (dark brown and black bits) from searing the ribs. Add the onions, celery, carrots and garlic and cook for 6 to 8 minutes, stirring occasionally, until tender.
Stir in the tomato paste and thyme. Pour in the Moose Drool ale, broth and wine to deglaze the skillet, scraping the bottom with a large spoon to incorporate the fond.
Pour the vegetables and liquid into the roasting pan containing the seared ribs, just enough to barely cover the ribs. (The meat will release more liquid as it cooks.) Cover the pan first with parchment paper, then aluminum foil and transfer to the oven. Braise for about 6 hours until the meat is fork-tender and pulling away from the bones.
Carefully remove the ribs from the braising liquid and keep warm. Stir in the prepared demi-glace to thicken the sauce slightly.
Serve the ribs with a generous drizzle of pan sauce and garnish with parsley. Use the leftover sauce to dress your side dishes.
NOTE: The Yellowstone kitchen uses a demi-glace gravy mix to enrich their sauce, but any slightly thickened brown sauce will work—it’s the Moose Drool that makes the flavors! You can use homemade demi-glace, demiglace sauce mix or powdered gravy mix; just follow the instructions on the package to prepare the needed amount.
Servings: Makes 8 portions