I’ve been hankering to pull out my bright blue Staub as of late.
You see, I LOVE cast iron. LOVE it.
I’ve been using my cast iron Le Creuset skillet more often these days, as well and the sunshine yellow french oven I possess.
But, I’ve been feeling like it’s the time of year for some sloooooow cookin’ with a deep blue theme.
I saw a special on grass fed bison short ribs.
I’ve never braised bison before either, so my thoughts and intentions for the kitchen this time were really starting to get exciting!
The butcher promised me that these suckers would turn out buttery soft and that they would literally melt in my mouth.
Naturally, my desire was to create a buttery and melt-in-your mouth accompaniment with some Brussels sprouts and Kerrygold. Oh, and I threw in a few other veggies too, of course!
Braised Bison Short Ribs and Brussels Sprouts
2 lbs. boneless bison short ribs
2 Tbs. fresh rosemary, minced
sea salt and pepper
2 Tbs. grass fed beef tallow (or butter, etc.)
2 small shallots, diced
3 cups beef broth
1 cup red wine
2 cups baby Brussels sprouts, cleaned, trimmed, and halved
1 large parsnip, peeled and shredded
3 Tbs. Kerrygold butter
sea salt and pepper
1 Tbs. balsamic reduction, divided
Fresh rosemary for garnish (optional)
Prior to beginning, remove meat from the fridge and allow to come to room temperature – about 30 minutes. Pat dry and rub salt and pepper and fresh rosemary evenly, all over the ribs.
Preheat oven to 300 degrees.
In a large Dutch oven or Cast Iron Cocotte, melt the tallow over medium heat. Add the ribs and sear each side, turning with tongs, until browned on all surfaces. Set aside.
Add the shallots (and more tallow, if necessary) and begin to caramelize and pull away any brown bits (deglaze) the bottom of the cooking vessel. Remove from heat, add the meat once again, and cover with broth and wine.
Tightly cover with the Dutch oven, French oven, or Cocotte lid and pop in the oven for about 2.5 hours, until the meat is perfectly tender and delicious.
Just before the meat is finished, bring a medium pot of water to a boil and blanch the Brussels sprouts until they are bright green. Drain.
In a medium skillet, melt the Kerrygold and add the sprouts, covering in the buttery amazement. Continue to cook and add the shredded parsnip, browning and caramelizing everything. Add a little salt and pepper too.
To serve, plate with a mound of parsnips and sprouts, arrange the bison beautifully, garnish with some rosemary, and then top it all off with the saccharine sweetness of some truly fine balsamic reduction.
It’s hard to determine what’s better – the amazing aroma wafting through the house or the actual flavors of this meal.