MERLOT BISON SHORT RIBS
Steps:
- Marinade:
- Combine all ingredients into a bowl and thoroughly whisk to blend. Marinade can be made day ahead and kept at room temperature in a sealed glass jar.
- Pour marinade into a food storage bag, add the ribs and seal. Lay flat in the refrigerator for 4-6 hours turning occasionally.
- Remove ribs. Discard marinade.
- Ribs:
- Pre heat oven to 300°F or put slow cooker setting on low.
- In a heavy ovenproof pot, heat 2 tbsp. olive oil over medium heat.
- Sear ribs one batch at a time, until browned. Remove. Reduce heat to low.
- Add all vegetables, herbs, garlic, cranberries, orange zest and saute until soft.
- Empty one bottle of merlot into pot. Refill bottle half way with water and pour into pot.
- Bring to boil stirring up brown bits on the bottom of the pan.
- Season lightly with sea salt and coarse ground pepper
- Gently place ribs into the pot ensuring they are just covered with liquid.
- Cover and place pot in the oven and cook for 4 hours or until fork tender
- Carefully transfer mixture to slow cooker, cook on low for 6-8 hours until fork tender
- Remove ribs and tent with foil.
- Using slotted spoon remove fat from surface of sauce. Bring remaining sauce to a boil and reduce to thicker consistency. Pour over ribs and serve.
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