Thyme-Rubbed Bison Short Ribs

Name: Thyme-Rubbed Bison Short Ribs
Yield: 6 servings
Ingredients: 6 tablespoons finely chopped fresh thyme leaves (from about 1 1/2 bunches); 1/4 cup minced garlic (from about 1 small head); 2 tablespoons olive oil; 2 tablespoons freshly grated lemon zest (from about 2 medium lemons); 1 tablespoon freshly ground black pepper; 1 tablespoon kosher salt; 4 pounds bison short ribs; 1/4 cup olive oil; 1 medium yellow onion, large dice; 1 medium fennel head, large dice; 1 medium celery stalk, large dice; 3 fresh thyme sprigs; 1 medium bay leaf; 2 cups low-sodium beef broth

Thyme Bison Braising Marinating Dinner Party Make Ahead Fall Comfort Food Ribs Main Dish Medium

Save (83)

Rate

6 servings Medium

Total: 4 hrs 40 mins Active: 40 mins

7 Ratings

Ingredients (14)

For the rub:

6 tablespoons finely chopped fresh thyme leaves (from about 1 1/2 bunches)
1/4 cup minced garlic (from about 1 small head)
2 tablespoons olive oil
2 tablespoons freshly grated lemon zest (from about 2 medium lemons)
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt

For the braise:

4 pounds bison short ribs
1/4 cup olive oil
1 medium yellow onion, large dice
1 medium fennel head, large dice
1 medium celery stalk, large dice
3 fresh thyme sprigs
1 medium bay leaf
2 cups low-sodium beef broth

Try Amazon Fresh

Get fresh food news delivered to your inbox

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.

by Kate Ramos

Tips for Ribs

Tip

How to Store Ribs

Raw pork ribs can be refrigerated in their original packaging. The meat typically stays fresh for three to five days, but can last even longer if it remains unopened.

1 of 3

Next: How to Freeze Ribs

Tip

How to Freeze Ribs

Overwrap pork ribs in their original packaging with aluminum foil, plastic wrap, or freezer paper. Ribs can last from four to six months in the freezer.

2 of 3

Next: How to Thaw Ribs

Tip

How to Thaw Ribs

The fastest way to thaw ribs isn't necessarily the best. You can always use the defrost setting on your microwave and determine thawing time based on weight, but this may start to cook the meat. Alternatively, you can place the frozen ribs in a freezer bag and allow them to sit in a bowl of cold water. Continue to replace the cold water every 30 minutes. The most effective and time-consuming option is to place the ribs in the fridge, though a rack may take up for three days to fully thaw. Plan ahead!

3 of 3

Next: How to Store Ribs

Instructions

1Heat the oven to 300°F and arrange a rack in the middle.

For the rub:

1Place all ingredients in a medium bowl and mix until thoroughly combined; set aside.

For the braise:

1Pat ribs dry with a paper towel and cover on both sides with thyme rub. Let meat come to room temperature, about 20 minutes.
2Once meat is ready, place a large, shallow pot with a tightfitting lid over medium heat and add oil. When it starts to shimmer, add ribs and sear until well browned on both sides, about 4 minutes per side (you may have to do this in batches).
3Remove ribs to a baking sheet and set aside. Add onion, fennel, and celery to the pot and season with salt and freshly ground black pepper. Stir, scraping up any browned bits stuck to the bottom of the pan. Cook until vegetables are tender and browned, about 10 minutes. Stir in thyme, bay leaf, and broth, then place ribs bone side up in the pot and bring mixture to a boil.
4Once boiling, cover the pot and transfer it to the oven. Cook ribs until meat falls apart when pierced with a fork, about 4 hours.

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.

Load Comments

Recommended from Chowhound

How to Make America’s Most Expensive Beef Sandwich at Home

(11:05)

Video from CHOW-TO

Breaded, deep-fried meat doesn’t need much more other than seasoning. Add to that, using one of the most expensive cuts of meat in the world. Wrap some crustless white bread around it, and you’ve got yourself a perfect snack known as Katsu Sando. A popular Japanese convenience store staple that has become an Instagram darling, and the new avocado toast at restaurants around the country. To learn more about the sandwich, Wagyu beef, and how to make this treat at home (don't worry, you can use any protein, this is not reserved for the super rich) Guillermo visits chef Corwin Kave at Don Wagyu in NYC, to learn all the secrets behind America’s most expensive beef sandwich.