If you like beef short ribs, these venison short ribs are a great change of pace. These Venison Short Ribs are braised in a classic red wine and tomato sauce making them tender and delicious. You will want the ribs cut somewhere between four and six inches long, and either in a block of ribs or as individual ribs. Trim any excess fat off the cap of the ribs, but you do want a little fat remaining for flavor. This recipe would also work well with beef, elk or pork.
Braised Venison Short Ribs
Prep time: 10 minutes
Cook time: 2.5 hours
|2 lbs.||Venison Short Ribs|
|1||Yellow Onion, chopped|
|1 T||Garlic, minced|
|2 T||Tomato Paste|
|2/3 cup||Red Wine|
|2 cups||Beef Broth|
|1/2 cup||Smokin' Steer Hickory Peppercorn|
|2||Fresh Rosemary Sprigs, halved|
- Preheat the oven to 325° F.
- Remove the silverskin from the back of the short rib. Halve the rib racks and season with salt and pepper.
- Place a Dutch oven over medium heat. Add 1 tablespoon of olive oil, then brown the short ribs on each side. Set ribs aside, then add remaining oil, add onions and sauté for 3 minutes. Add garlic and sauté 2 minutes, until fragrant. Add in tomato paste and stir well.
- Deglaze pan with red wine, being sure to scrape up any brown bits on the bottom of the pot. Add beef broth and Smokin’ Steer, stir well, and bring to boil.
- Turn off heat, then return short ribs to pot. Set rosemary sprigs on top of short ribs, cover Dutch oven with lid, and place in the oven.
- Braise short ribs in the oven for 2 to 2 ½ hours, until tender. Serve hot with creamy polenta and sautéed spinach or kale.