Stout-Braised Bison Short Ribs

By Adell Shneer and The Test Kitchen

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Stout-Braised Bison Short RibsChef 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.1 user reviews.

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Stout-Braised Bison Short Ribs
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	512512 cal
pro	26 g26g pro
total fat	37 g37g total fat
sat. fat	13 g13g sat. fat
carb	18 g18g carb
fibre	2 g2g fibre
chol	80 mg80mg chol
sodium	629 mg629mg sodium
potassium	536 mg536mg potassium
% RDI:	-
calcium	77 calcium
iron	1919 iron
vit A	44 vit A
folate	44 folate

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.

Ingredients

1 tbsp broken star anise , (approx)1 1tbsp tbspbroken star anise, (approx)
2 tsp kosher salt 2 2tsp tspkosher salt
1-1/2 tsp ground cinnamon 1-1/2 1-1/2tsp tspground cinnamon
1 tsp pepper 1 1tsp tsppepper
4 lb bone-in bison short ribs , cut in 2-inch (5 cm) lengths4 4lb lbbone-in bison short ribsbone-in bison short ribs or bone-in beef short ribs, cut in 2-inch (5 cm) lengths
2 tbsp canola oil 2 2tbsp tbspcanola oil
2 cups sodium-reduced beef broth , (approx)2 2cups cupssodium-reduced beef broth, (approx)
1 cup Stout beer 1 1cup cupStout beer or dark ale
1 cup dried sour cherries 1 1cup cupdried sour cherries
2 shallots , thinly sliced2 2shallotshallots, thinly sliced
2 whole star anise 2 2whole star anise
1/2 cinnamon stick 1/2 1/2cinnamon stickcinnamon sticks
1 tbsp cornstarch 1 1tbsp tbspcornstarch

Preparation

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.

Source : Canadian Living Magazine: November 2011