HEAVENLY SHORT RIBS

What makes this dish heavenly is its simplicity. Marinate one day. Braise the next. Inhale the earthy fragrance while it simmers.

BRAISE

• 2 lb bison short ribs sliced between the ribs into smaller pieces

• 1 large leek, sliced, and I large red onion, minced

• 1 cup chopped fresh or frozen cranberries (optional)

• Freshly grated zest of one large orange

• 1 cup chopped fresh rosemary (not including woody stalk)

• 4 cloves of minced fresh garlic

• 3 rich dry Merlot

• 1 1/2 water

• Sea salt and coarse ground pepper to taste for the braise

MARINADE

• Freshly grated zest and juice of two lemons

• 1/2 cup chopped fresh rosemary

• 1 tbsp minced fresh garlic

• Hefty pinch of coarse ground pepper for marinade

• Slightly less hefty pinch of coarse sea salt for marinade

• 1/3 cup olive oil

• 1/4 cup balsamic vinegar

• 2 tbsp grainy mustard

MARINADE

1. Combine all ingredients in a bowl and thoroughly whisk to blend. The marinade can be made a day ahead and kept at room temperature in a sealed glass jar.

2. Pour marinade into a food storage bag, add the ribs and seal. Lay flat in the refrigerator for 4-6 hours, turning occasionally.

3. Remove ribs. Discard marinade.

BRAISE

1. Preheat oven to 300°F, or put the slow cooker setting on low.

2. In a heavy ovenproof pot, heat 2 tbsp. olive oil over medium heat.

3. Sear ribs one batch at a time until browned. Remove. Reduce heat to low.

4. Add all vegetables, herbs, garlic, cranberries, and orange zest, and sauté until soft.

5. Empty one bottle of Merlot into the pot. Refill the bottle halfway with water and pour into the pot.

6. Bring to a boil, stirring up brown bits on the bottom of the pan.

7. Season lightly with sea salt and coarse ground pepper.

8. Gently place ribs into the pot, ensuring they are just covered with liquid.

9. Cover and place pot in the oven, and cook for 4 hours, or until fork tender, or…

10. Carefully transfer mixture to slow cooker, and cook on low for 6-8 hours until fork tender.

11. Remove the ribs and the tent with foil.

12. Using a slotted spoon, remove fat from the surface of the sauce. Bring the remaining sauce to a boil, and reduce it to a thicker consistency. Pour over ribs and serve.