Braised Venison Short Ribs
Prep time: 15 minutes
Cook time: 2 hours
Method: Searing, Braising
It’s full-on fall now and while some people are less than pleased by the decreasing temperatures, we aren’t mad it. Because with the return of fall, comes the return of sweater weather, Football Sundays and cozy afternoons by the fireplace. It also signifies a switch to more savory, heartier foods like stews, roasts, and these wonderful Braised Venison Short Ribs by Miss Allie’s Kitchen. Don’t get us wrong, we love a good summer grill-out but there’s just something special about staying warm and cozy inside while something delicious and meaty simmers away in your oven or slow-cooker.
Recipe & Photography by Allie Doran of Miss Allie’s Kitchen.
Recipe: Braised Venison Short Ribs
- 2 lbs. Venison Shortribs from The Honest Bison
- 2 tbsp. olive oil, divided
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. dried thyme
- 1 cup dry red wine ( I used a Cabernet) – optional, can sub broth
- 1 tbsp. apple cider vinegar
- 2 cups beef or venison broth
- 1 cup tomato sauce
- 2 fresh rosemary sprigs
- Preheat the oven to 325F.
- Begin by prepping the short ribs for cooking. I have a hard time removing the silverskin from the back of deer ribs so make a small incision on the back of the ribs between each rib on the meat, not all the way through, just to break the silverskin. This allows the meat to soak up the flavors of the braising liquid and get tender.
- Then, cut them into pieces of 3-4 ribs per chunk instead of cutting them into individual pieces. It will be easier to sear them and fit everything in the pan, but the meat doesn’t overcook too fast.
- Once you have your ribs prepped, heat 1 tablespoon of the olive oil in a large Dutch oven, or ovenproof skillet over medium-high heat.
- Once hot, sear the ribs on each side until they’re truly browned. You may have to work in batches. Set the ribs aside on a place once seared and discard the oil.
- Add the remaining oil into the pot and saute the onions for 5 minutes until they start to brown.
- Add the garlic, salt, pepper, and dried thyme and cook for 2 minutes.
- Deglaze the pan with the wine and apple cider vinegar and then add the broth and tomato sauce.
- Bring the liquid to a boil and remove from the heat.
- Add the short ribs back to the pan and make sure they’re all covered with the sauce.
- Place the rosemary on top of the ribs and cover the pan with a lid.
- Slide it into the oven and cook for about 2 hours. The meat should be falling off the bone.
- Serve over polenta, risotto or mashed potatoes/cauliflower!
These Braised Venison Short Ribs would make an excellent addition to your holiday dinner menu this year if you’re looking to switch things up a bit. Check out Miss Allie’s full post about this amazing recipe here.
Looking for more Venison Recipes? Here are a few of our favorites: