American Bison Short Rib

Ingredients

• 12 bone-in bison short ribs (12–14 oz each)
• 21/2 cup bourbon
• 32 cups beef stock
• 41 cup smoked cherry barbecue sauce
• 52 medium carrots (diced)
• 61 onion (diced)
• 72 celery stalks (diced)
• 81 celery root (peeled and diced)
• 9200g sunchokes
• 102 shallots (thinly sliced)
• 111/2 cup flour (for shallots)
• 12oil for frying
• 13salt and pepper

Instructions

1. 1Season bison ribs generously with salt and pepper; sear in Dutch oven until browned on all sides.
2. 2Add bourbon and ignite to flambé; then add stock, carrots, onion, and celery.
3. 3Cover and braise at 325°F for 3.5–4 hours until tender.
4. 4Rest ribs; brush with smoked cherry barbecue sauce; torch or broil to glaze.
5. 5Boil celery root until soft; blend with butter and cream for purée.
6. 6Halve sunchokes and roast at 400°F with olive oil until caramelized.
7. 7Dredge shallot rings in flour and deep-fry until crispy.
8. 8Plate bison rib over celery root purée, add roasted sunchokes, and top with crispy shallots.