Directions

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1. Start by cutting away any silver skin from the top of the bison ribs (the meaty side).
2. Cut the short ribs into pieces with 1-2 bones. This makes the short ribs easier to work with and divides them into single portions.
3. Pat the ribs dry with paper towel and season both sides generously with salt and pepper.
4. Preheat the oven to 325°F.
5. Brown the short ribs by searing them in a hot pan. Add 1 tablespoon olive oil to a dutch oven over medium high heat. Working in batches, sear the ribs on both sides until browned, about 2-3 minutes per side, adding more oil if needed. Once browned, transfer to a plate and set aside.
6. Reduce the heat to medium. Add another tablespoon of olive oil, onion, garlic, celery, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for about 5 minutes, stirring occasionally until the onions and celery begin to soften.
7. Mix in the tomato paste and cook for 1 minute, then mix in the flour, paprika and chili powder and cook for another minute.
8. While mixing, slowly pour in the red wine, then the beef broth. Add the apple cider vinegar, fresh thyme, bay leaves, and cinnamon sticks.
9. Add the carrots and browned short ribs to the pot.
10. Coverand transfer to the oven. Cook for 3 – 3 ½ hours, or until the ribs are fork tender.
11. Remove and discard the thyme, bay leaves and cinnamon sticks.
12. Serve the ribs, carrots and gravy over mashed potatoes.

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1. Red wine braised bison short ribs can also be prepared in the slow cooker, but it does require a little stovetop cooking first.
2. Follow the directions above to prepare the short ribs, brown the short ribs, and make the braising liquid. Next, transfer the braising liquid to your slow cooker along with the browned short ribs and carrots.
3. If your slow cooker has a sauté feature, then you can actually prepare the entire recipe from start to finish in the slow cooker!
4. Cover and cook on high for 4-5 hours or low for 7-8 hours.

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1. Using your Instant Pot’s sauté feature, the entire recipe can be prepared from start to finish in your Instant Pot. Just follow the recipe directions above, using your Instant Pot’s sauté mode to brown the ribs.
2. Add the browned ribs and braising sauce to your instant pot, place the lid on and seal it.
3. Cook on high pressure for 50 minutes. Allow the Instant Pot to naturally release pressure for 10 minutes, then turn the valve to the “venting” position to release any residual pressure.