Alberta Hay Braised Bison Short Rib, Pumpkin Rissitto

The rich flavour with a hint of sweetgrass enhances the tender short ribs to make this entree extra special. 
2002 Culinary Competition Participant

Braised Bison Short Ribs Ingredients

  • 1/2 cup all-purpose flour for coating 
  • 2 teaspoons salt 
  • 1 pinch ground black pepper 
  • 4 pounds bison short ribs 
  • 2 tablespoons vegetable oil 
  • 1 cup water 
  • 1 cup stewed tomatoes 
  • 1 clove garlic, minced 
  • 2 strands sweet grass 
  • 3 onions, chopped 
  • 6 carrots, chopped 
  • 1 1/2 tablespoons all-purpose flour 
  • 4 cups beef stock 

Method 

  1. In a bowl, combine the 1/2 cup flour, salt and ground black pepper, roll the ribs in the seasoned flour.  
  2. In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling stock, tomatoes, sweetgrass and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.  
  3. Place onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat when tender. 

Pumpkin Risotto Ingredients 

  • 2 tablespoons butter 
  • 2/3 cup sliced green onion 
  • 1 1/3 cups uncooked Aborio Rice
  • 4 cups chicken stock 
  • 30 grams diced pumpkin flesh 
  • 1/4 teaspoon ground black pepper 
  • 3/4 cup grated Parmesan cheese 

Method 

  1. Melt butter in a large skillet over medium-high heat. Cook green onions and diced pumpkin in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. 
  2. Stir in chicken stock and pepper. Bring to a boil, then reduce heat to medium-low, remembering to stir on occasion, also you may need to add more stock if it becomes too dry. Cover, and simmer for 20 minutes. 
  3. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese. 
  4. To serve this 4 ounce short rib, with 2 ounces of the pumpkin risotto, 3 asparagus tips - drizzle with sauce from the the braising process.

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