As 2014 winds to a close, I thought I would leave you with a recipe from Foodie Pages Recipe Roundup – Best Recipes 2014. If you love food and have not checked out their website, put it on your 2015 things to do list. This recipe is from Chef Rory White.
HAPPY NEW YEAR FROM ALL US TO ALL OF YOU!!!
Bison Short Ribs:
- 1 p/c Bison short ribs
- 2 small onion, medium dice
- 1 carrot, medium dice
- 2 stalk celery
- 2 heads garlic
- 1 bunch thyme
- 2 bay leaves
- 200 ml red wine
- 250 ml chicken stock
- 100 ml Dark Birch Syrup from the Canadian Birch Company
In a large pot over high heat, brown bison short rib on all four sides then remove from pan. In that same pan over medium heat, brown carrots, celery, onion and garlic. Once brown, de-glaze pan with red wine and add in thyme and bay leaves. Once reduced, add in birch syrup and reduce by half. Add in chicken stock and bring to a simmer. Add short ribs into liquid and put in the oven at 200° for six hours.
Remove short ribs from liquid and reduce by half until a sauce consistency has been reached. Strain sauce and glaze short ribs.
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