Stout braised bison short ribs

Jan Hansen, Executive Chef, Heritage Park

2 tsp (10 ml) kosher salt

1-1/2 tsp (7 ml) ground cinnamon

1 tsp (5 ml) black pepper

4 lb (1.8 kg) bone-in bison short ribs or bone-in beef short ribs, cut in 2-inch (5 cm) lengths

2 tbsp (30 ml) canola oil

2 cups (500 ml) beef stock, (approx)

1 bottle Stout beer or dark ale

1 cup (250 ml) dried sour cherries

2 shallot, thinly sliced

Rough cut mirepoix/carrot, celery and onions

1 clove of garlic, sliced

1 100oz canned tomatoes

2 tablespoons tomato paste

Preparation:
Season the short ribs with salt, pepper and cinnamon.
In large Dutch oven, heat oil over medium-high heat; brown ribs on all sides, about 3 minutes per side. Transfer to
plate.
Brown mirepoix, garlic and shallots in the same fat.
Add broth and stout, scraping up browned bits; add ribs and cherries bring to boil. Add tomato canned and paste.
Cover and braise in 325F (160C) oven until meat is tender, about 3 hours.
With slotted spoon, transfer ribs and cherries to platter; keep warm. Skim fat from pot. Bring sauce to a boil over
medium heat. Reduce to half and place ribs back in sauce and serve.

Cheesy Polenta
4 cups water

3 tablespoons butter, divided

1 teaspoon fine salt

1/2 cup freshly grated Parmigiano Reggiano cheese, plus

1 cup polenta

more for garnish

DIRECTIONS:
1. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until
all polenta is stirred in and there are no lumps.
2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture
should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too
thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are
tender.
3. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup ParmigianoReggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for
salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon
freshly grated Parmigiano-Reggiano cheese for garnish.