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Categories:
thyme garlic olive oil freshly grated lemon zest freshly ground black pepper kosher salt olive oil yellow onion fennel head celery stalk thyme bay leaf low-sodium beef broth
Viewed: 53 - Published at: 4 years agoIngredients
- 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
Method
- Heat the oven to 300 degrees F and arrange a rack in the middle.
- Place all ingredients in a medium bowl and mix until thoroughly combined; set aside.
- Pat ribs dry with a paper towel and cover on both sides with thyme rub.
- Let meat come to room temperature, about 20 minutes.
- Once meat is ready, place a large, shallow pot with a tightfitting lid over medium heat and add oil.
- 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).
- Remove ribs to a baking sheet and set aside.
- Add onion, fennel, and celery to the pot and season with salt and freshly ground black pepper.
- Stir, scraping up any browned bits stuck to the bottom of the pan.
- Cook until vegetables are tender and browned, about 10 minutes.
- Stir in thyme, bay leaf, and broth, then place ribs bone side up in the pot and bring mixture to a boil.
- Once boiling, cover the pot and transfer it to the oven.
- Cook ribs until meat falls apart when pierced with a fork, about 4 hours.
