Thyme-Rubbed Bison Short Ribs Recipe

Name: Thyme-Rubbed Bison Short Ribs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Heat the oven to 300 degrees F and arrange a rack in the middle.
2
Place all ingredients in a medium bowl and mix until thoroughly combined; set aside.
3
Pat ribs dry with a paper towel and cover on both sides with thyme rub.
4
Let meat come to room temperature, about 20 minutes.
5
Once meat is ready, place a large, shallow pot with a tightfitting lid over medium heat and add oil.
6
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).
7
Remove ribs to a baking sheet and set aside.
8
Add onion, fennel, and celery to the pot and season with salt and freshly ground black pepper.
9
Stir, scraping up any browned bits stuck to the bottom of the pan.
10
Cook until vegetables are tender and browned, about 10 minutes.
11
Stir in thyme, bay leaf, and broth, then place ribs bone side up in the pot and bring mixture to a boil.
12
Once boiling, cover the pot and transfer it to the oven.
13
Cook ribs until meat falls apart when pierced with a fork, about 4 hours.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Thyme-Rubbed Bison Short Ribs Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!