Bison short ribs are a mouthwatering, tender cut of meat that evoke thoughts of decadence and special occasion dinners. However, many people believe enjoying this dish at a campsite or in the backcountry is impossible. With patience and lots of prep, you can serve Backcountry Bison Short Ribs and Herbed Fingerling Potatoes just about anywhere.
America’s indigenous red meat is my go-to for short ribs. I don’t just choose this because I fell in love with bison meat while living in Wyoming. Bison, or if you prefer buffalo, has a deeper and sweeter taste than beef.
Procuring your bison from reputable vendors also ensures you are eating meat that is grass-fed with no hormones or antibiotics. Many vendors also raise bison with little to no human interaction.
Best Places to Buy Bison
Prepping this meal starts as early as you start gathering your gear for your backcountry adventure. Braising the short ribs takes about 2 1/2 hours. While you can make this meal entirely on a campfire, if you know how to control your temperature, I’d suggest fully prepping this meal in the warmth of your own kitchen, especially with the fall weather making your camping, rafting, and backpacking adventures just a little bit chillier.
Steps to Make Backcountry Bison Short Ribs and Herbed Fingerling Potatoes
- Braise Short Ribs with Aromatics
- Let Ribs Fully Cool
- Remove Fat from Sauce
- Package Ribs with Sauce, preferably in a vacuum sealer
- Prep Potatoes and Herb Sauce
- At the campsite, reheat ribs in boiling water while cooking potatoes
- Enjoy a delicious meal in the beautiful outdoors!
Once ribs are braised, they need to fully cool. I like to do this by letting the Dutch Oven come to room temperature and then putting it in the refrigerator for an hour or so. Cooling readies the meat for packing as well as allows the fat to congeal. Separating solidified fat is loads easier than trying to skim liquid off the top.
I pack my ribs in a vacuum sealer. Removing the air helps to preserve the quality of your food. This method is essential for backcountry travel, where all you will need is water to reheat.
For backpacking, store the chops and potatoes in individualize bags and freeze. Purchase a hot/ cold and insulated sleeve to keep this cold during your hike in.
BISON SHORT RIBS
MADE AT HOME
BISON SHORT RIBS
MADE IN THE BACKCOUNTRY
The secret to this rib dish is the sauce. Do not omit the figs as they add a sweet note. If your sauce is too thin at the finish of your braise, continue to reduce the sauce on the stove or add a cornstarch slurry to increase the consistency.
Looking for another great camp recipe featuring bison? Also, check out one of my favorites: Pan-Fried Bison Short Rib Spring Rolls.
Backcountry Bison Short Ribs and Herbed Fingerling Potatoes
Equipment
- Dutch Oven
Ingredients
For the Bison…
- 3 lbs bone-in, bison short ribs
- salt
- 3 tbsp olive oil
- 1 onion chopped
- 3 medium carrots chopped
- 3 celery stalks chopped
- 3 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 1/4 cup balsamic vinegar
- 6 – 8 fresh figs halved
- 1 head garlic halved
- 4 sprigs fresh thyme
For the Potatoes…
- 1 lbs fingerling potatoes
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 1 tsp tarragon minced
- 1 tsp thyme minced
- 1 tbsp parsley minced
- 1 tsp Dijon mustard
- 1 shallot thinly sliced
Instructions
At Home…
- Preheat oven to 275 degrees. Season ribs with salt and bring to room temperature.
- On stove, heat oil on high heat in Dutch Oven. Working in batches, sear ribs on all sides, about 6-8 minutes per rib. Remove from heat and set aside.
- Reduce heat to medium and add onion, carrots and celery to Dutch Oven. Cook until golden brown. About 7-10 minutes. Add tomato paste and cook for an additional 2-3 minutes. Add wine, stock and vinegar. Bring to gentle simmer. Place ribs in pot, along with figs, garlic and thyme. Place in oven and cook for 2 1/2 hours.
- While ribs are cooking, make the herb sauce for your potatoes by combining lemon juice, herbs, mustard and shallot. Note: Do not make sauce more than 48 hours before you plan to eat.
- Remove Dutch Oven from oven and let cool. Discard thyme and garlic. Separate excess fat from sauce. Store ribs with sauce in vacuum sealed bags. Refrigerate if you plan to eat within 24-48 hours. Freeze if eating in > 48 hours or for consumption on backing trips where refrigeration is not possible.
At Camp…
- Bring one large (or two small) pots of salted water to boil. Add potatoes and vacuum sealed bags with short ribs. Cook for 20 minutes. Remove bags and drain potatoes.
- Toss potatoes in herb sauce. Top with short rib and sauce.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
You make some amazing food, girl!