With its low fat content, bison can easily turn out dry and tough. Braising takes a while, but you’re rewarded with moist and meltingly tender meat. Serve these garlic- and thyme-rubbed short ribs with something that can soak up all the extra braising liquid, such as our Buttermilk Mashed Potatoes or Pancetta and Hominy Polenta.
For the rub:
For the braise:
Beverage pairing: Domaine de la Charbonnière Châteauneuf du Pape Cuvée Mourre des Perdrix, France. Thyme grows between the rocks in the southern Rhône, as do hosts of other wild herbs, which makes the wine made from the grapes that grow among those same rocks a perfect fit for this dish.
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...