BC Bison Short Rib Braise

Prep Time: 15 min | Cook Time: 3.5 hrs | Serves: 4 The Story Bison is leaner than beef but just as flavourful — and short ribs are the ultimate braising cut. Slow-cooked in NourishYourself bone broth with smoked paprika and a splash of BC cider vinegar, these ribs become something truly special. Ingredients 1.5kg bison short ribs, bone-in 500ml NourishYourself Beef Bone Broth 2 tbsp smoked paprika 1 tbsp BC apple cider vinegar 1 large onion, sliced 4 cloves garlic, smashed 2 tbsp tomato paste 1 tsp cumin 1 tsp dried oregano 2 tbsp olive oil Salt and pepper Method Rub ribs with smoked paprika, cumin, oregano, salt, and pepper. Sear in olive oil over high heat until deeply browned on all sides. Set aside. Sauté onion and garlic in the same pot until golden. Add tomato paste and stir 1 minute. Deglaze with cider vinegar, scraping up all browned bits. Add bone broth and return ribs to pot. Liquid should come halfway up the ribs. Cover tightly and braise at 300°F for 3–3.5 hours until meat pulls away from the bone. Rest 10 minutes before serving. Spoon braising liquid over top. Serve with creamy polenta or mashed sweet potato. Why This Works The low, slow braise in collagen-rich bone broth breaks down the connective tissue in the ribs into a glossy, deeply flavoured sauce.

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