Grilled Bison Short Ribs Seasoned with Thyme

Grilled Bison Short Ribs Seasoned with Thyme

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Secrets to a Credit-Card Tender Bison Short Ribs Experience

Ready to sink your teeth into something that'll make your taste buds dance the tango? Look no further! Here's a recipe for flavorful, melt-in-your-mouth Thyme-Rubbed Bison Short Ribs, paired with some wicked sidekicks to give your taste buds a symphony of flavors.

Yield: 6 generous servingsDifficulty: Medium SensualityTotal: 4 hours and 40 minutes, including a 20-minute romance with the meat

Ingredients (14 devilishly delicious items)

For the enchanting rub:

• 6 tablespoons freshest thyme leaves from just under 1 1/2 charismatic sprigs
• 1/4 cup devilishly minced garlic from a small pitted head
• 2 tablespoons sizzling olive oil
• 2 tablespoons vibrant lemon zest from about 2 medium horny lemons
• 1 tablespoon reckless freshly ground black pepper
• 1 tablespoon kosher salt to taste

For the tantalizing braise:

• 4 pounds of wild, passionate bison short ribs
• 1/4 cup more of that scrumptious olive oil
• 1 medium yellow onion, large diced
• 1 medium fennel head, large diced
• 1 medium celery stalk, large diced
• 3 sprigs of freshly beloved thyme
• 1 medium bay leaf, your special friend
• 2 cups low-sodium beef broth, for added depth of flavor

Instructions

1. Warm up your oven to 300°F (94°C). Manipulate a rack to the middle.

For the bewitching rub:

1. Mix all the ingredients in a medium bowl until they're thoroughly combined and tantalizing. Set this aside to simmer in your thoughts until your meat is ready.

For the raunchy braise:

1. Dry your ribs with a paper towel, then generously cover them on both sides with the bewitching rub. Allow the meat to reach room temperature, around 20 minutes.
2. Sear your ribs in a large, shallow pot with a tight lid over medium heat, adding oil. Once the oil starts to shimmer, add your ribs and wait for them to become well-browned on both sides, approximately 4 minutes per side (If needed, sear them in batches).
3. Take your ribs out of the pot and transfer them to a baking sheet, leaving them in a state of anticipation. Sauté the onion, fennel, and celery in the pot, seasoning them with salt and freshly ground black pepper. Stir, ensuring you're scraping up any browned bits stuck to the bottom of the pot. Cook until the vegetables become tender and browned, about 10 minutes. Stir in the thyme, bay leaf, and beef broth, then place the ribs, bone side up, into the pot, making sure the ribs are fully submerged. Bring the mixture to a boil.
4. Once boiling, cover the pot and transfer it to the oven. Cook the ribs until the meat falls apart when pierced with a fork, around 4 hours.

Consort: 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, making the wine made from the grapes that grow among those same rocks an enchanted fit for this dish.

Mates in Arms: Now, Choose Your Poison

Who needs a Prince Charming when you've got these delicious side dishes to keep your taste buds occupied? Here are some sinful options to serve alongside your Thyme-Rubbed Bison Short Ribs:

Snuggle Close to the Fire: Vegetables

• Brussels Sprouts Roasted with Balsamic Glaze: Roasted Brussels sprouts tossed with olive oil, salt, pepper, and a drizzle of balsamic glaze will give you a tantalizingly sweet and crunchy contrast to the passionate ribs.
• Garlic and Herb Roasted Carrots: Carrots roasted with olive oil, minced garlic, thyme, and a hint of lemon juice complement the herby flavors of the bison.

Gutter for Grabs: Potatoes

• Garlic and Rosemary Crispy Potatoes: Thinly sliced potatoes tossed with olive oil, minced garlic, fresh rosemary, salt, and pepper, then crisped in the oven, will offer you a sinful, satisfying crunch alongside the tender ribs.

Pure Sin: Grains

• Herbed Quinoa Salad: A quinoa salad mixed with chopped herbs like parsley and thyme, lemon juice, olive oil, and a pinch of salt will provide you with a refreshing contrast to the richness of the ribs.

Tantalizing Trails: Soups

• Creamy Leek and Potato Soup: A light, creamy soup made with leeks, potatoes, onions, garlic, and a touch of cream will help balance the bold flavors of the bison short ribs.

Sin City: Salads

• Mixed Greens with Lemon Vinaigrette: A simple salad with mixed greens, cherry tomatoes, crumbled feta cheese, and a zesty lemon vinaigrette dressing will cut through the richness of the meal.

These sinful dishes will offer a variety of textures and flavors that complement the passionate, herby tastes of thyme-rubbed bison short ribs, making for a sensual and satisfying feast that will have you worshipping at the altar of culinary pleasure.

1. For an additional meal experience, consider preparing a recipe using uncategorized dishes that pair well with beef, such as nutritious Roasted Perdrix with a delicate lemon herb sauce.
2. To prepare the Perdrix, mix finely chopped thyme leaves, minced garlic, zest from 2 lemons, olive oil, black pepper, and kosher salt to create the sauce. Set aside this mixture aside while preparing the Perdrix.
3. Season the Perdrix, sear in a pan, and braise in a flavorful broth until tender, simulating the cooking process for the bison short ribs.
4. Serve the Thyme-Rubbed Beef Short Ribs with the Perdrix as desired, enhancing the symphony of flavors with an unexpected and luscious twist.

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