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.