Bison Short Rib Tacos Recipe

 

I had a few short ribs leftover in the freezer from the last time I cooked with short ribs. Maybe leftover isn’t the right word, as I specifically didn’t use them so that I could save them for this exact purpose. 🙂
Anyway, I wanted to try some tacos with the deliciously tender meat that you get from bison short ribs. Truthfully, although it takes awhile, the process was quite simple.
The full recipe is listed at the bottom of this post, and I’ve included some process photos from along the way. Enjoy!

 

 

 

 

 

Bison Short Rib Tacos

Ingredients:

2 lbs. Bison Short Ribs
5-8 dehydrated/dried chilies.
1-2 Tbsp. olive oil
salt & pepper, for seasoning
1 cup bison broth (or beef)
12 oz. dark beer
8 whole garlic cloves
1 large onion, chopped
1 Tbsp. cumin
1 tsp. allspice
2 Tbsp. brown sugar

Directions:

Pre-heat oven to 250*F.

Cut Short Ribs between the bones. Season both sides of each rib with salt and pepper.

Heat oil in dutch oven over medium heat. Once oil is hot, place ribs in pan. (Do in batches if necessary. Do not over crowd.) Sear ribs on both sides until they reach a rich brown color. Remove ribs from pot.

Turn heat down to medium low and add onions and garlic, stirring constantly until tender, 3-5 minutes. Add cumin, allspice, chilies, beer, broth and brown sugar. Stir for another minute. Place short ribs back in the pot with bone side up.

Turn heat to high and bring to a boil. Cover with a lid and place in pre-heated oven for 3 hours.

After meat has finished cooking, remove ribs from pot and shred the meat using a fork. Serve on tacos with cheeses, fresh pico de gallo, guacamole, rice and/or beans.

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