Canyon Ranch Blog

Bison Short Ribs with Braised Red Cabbage

Nutrition Information (per serving)

29 g
738 mg
40 g
12 g
7 g
71 mg

2 lb bone-in bison short ribs or 1 pound boneless bison short ribs
2 cups Mongolian BBQ sauce
2 cups water
¼ cup brown sugar
Mashed potatoes

Braised Red Cabbage
½ cup julienne onion
1 Tbsp extra-virgin olive oil
4 cups shredded red cabbage
2 bay leaves
Pinch ground cloves
1 tsp sea salt
½ tsp freshly ground black pepper
½ tsp caraway seed
¼ cup red wine
2 Tbsp red wine vinegar
¼ cup water
1 cup julienne Red Delicious apples
2 Tbsp honey

  1. Preheat oven to 350F.
  2. In a large non-stick sauté pan over medium heat, sear short rib rack for 1 to 2 minutes on each side. In a medium bowl, mix BBQ sauce, water and brown sugar. Place ribs in an oven proof dish. Pour sauce over ribs and cover tightly. Cook for 2 to 3 hours, or until tender.
  3. In a medium, ovenproof sauté pan, sauté onions in olive oil over medium heat until golden. Add red cabbage. Cover and cook for about 2 minutes. Add bay leaves, cloves, salt, pepper, caraway seed, red wine, red wine vinegar, and water. Mix well and cover. Transfer to oven and cook for 25 minutes, until cabbage is wilted. Add sliced apple and honey. Mix well. Return to oven and cook an additional 10 minutes.
  4. Serve 2 ribs with 2 tablespoons sauce, ½ cup mashed potatoes ½ cup cabbage.
Beef ribs can be substituted for bison, however, this will increase the fat grams and the calorie amount.
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