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Alberta Bison Shortribs Braised in Dark Ale with Blueberries
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
Ribs
6 bone-in buffalo ribs (ribs should be 8 to 10 oz each, with 3–4 inches of bone)
salt and pepper
1 white onion diced
1 carrot diced
2 ribs of celery diced
4 garlic cloves whole
2 bay leaves
2 star anise
1 tbsp peppercorns
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
Braising liquid
1 l dark beer (of your choice)
1 cup blueberries
1 l veal stock
1 l chicken stock
Method/Steps
Preheat over to 375°F.
Season ribs and brown all sides in sauté pan. Set aside.
Caramelize the remaining ingredients until well-browned.
Place in roasting pan. Arrange ribs in pan so they don’t have much space to move around.
Bring the ingredients for the braising liquid to a boil.
Pour the liquid over ribs until completely covered. Wrap pan tightly with tin foil, place in the oven for one hour, then turn down the heat to 175°F and braise until bones pull from meat clean with no resistance.
Remove ribs from braising liquid, strain liquid and serve, or refrigerate braising liquid and skim off fat.
Wine and Spirits Match
Chef’s note: This is a rustic-style braise. The ingredient amounts depend on your personal taste; experiment with different herbs or try adding some cranberries.