Grated zest and juice of two lemons
1⁄2 cup chopped rosemary
1 tbsp. minced fresh garlic
Hefty pinch of coarse ground pepper
Slightly less hefty pinch of coarse sea salt
1/3 cup olive oil
1⁄4 cup balsamic vinegar
2 tbsp. grainy mustard
2 lbs. Stay Classy Meats Bison Short Ribs
1 large leek, sliced, and I large red onion, minced
1 cup of chopped fresh or frozen cranberries (optional)
Freshly grated zest of one large orange
1 cup of chopped fresh rosemary (not including woody stalk)
4 cloves of minced fresh garlic
1 bottle of rich dry merlot
1⁄2 wine bottle of water
Sea salt and coarse ground pepper to taste
Combine all ingredients into a bowl, and thoroughly whisk to blend. Marinade can be made a 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.
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, and orange zest, and sauté 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, or...
Carefully transfer mixture to slow cooker, and 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.