Chef Shelley Robinson, owner of Baker Creek Bistro in Lake Louise, shared this hearty dish made with bison, an Alberta specialty. She serves the ribs with horseradish mashed potatoes and crispy parsnips. If you can get it, Alberta-made Grizzly Paw Rutting Elk Red is a terrific ale to use in this recipe.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2011
Ingredients
Method
In spice grinder or in mortar with pestle, grind broken star anise until powdery. Combine anise powder, salt, ground cinnamon and pepper. Sprinkle all over ribs.In large Dutch oven, heat oil over medium-high heat; in 2 batches, brown ribs on all sides, about 3 minutes per side. Transfer to plate. Drain fat from pan.
Add broth and stout to pan, scraping up browned bits; add ribs, cherries, shallots, whole star anises and cinnamon stick. Bring to boil. Cover and braise in 325°F (160°C) oven until meat is tender, about 3 hours.
With slotted spoon, transfer ribs and cherries to platter; keep warm. Skim fat from pan. Bring sauce to boil over medium heat.
Meanwhile, whisk cornstarch with 2 tbsp cold water. Whisk into sauce. Cook, stirring, until thickened, about 3 minutes. Return ribs and cherries to pan; stir to coat.
Nutritional facts Per serving: about
- Sodium 629 mg
- Protein 26 g
- Calories 512.0
- Total fat 37 g
- Potassium 536 mg
- Cholesterol 80 mg
- Saturated fat 13 g
- Total carbohydrate 18 g
%RDI
- Iron 19.0
- Folate 4.0
- Calcium 7.0
- Vitamin A 4.0
