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Bison Braised Short Ribs & Stone Ground Coarse Mustard Penne

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Bison short ribs are braised in beer until they are fall-off-the-bone tender! Paired with our Stone Ground Coarse Mustard Penne for a beer connoissseur's delight. 

Serving Size: 
4 Servings

1 lb. Pappardelle’s Pasta Stone Ground Coarse Mustard Penne 
4 fl oz. stout-style beer of choice 
3 lb. bone-in beef or bison short ribs, separated between ribs 
1 whole onion, diced 
2 large carrots, diced
4 cloves garlic, minced 
1 tbsp. tomato paste
1 tbsp. Dijon mustard 
¼ cup brown sugar, tightly packed 
2 bay leaves 
2 tsp. dried thyme 
Beef stock, as needed
2 tsp. cornstarch 
1 tbsp. cold water  



1.Preheat oven to 325 degrees. In a large Dutch oven or ovenproof pot, drizzle enough oil to cover the bottom of the pan evenly and bring to high heat. Season short ribs with salt and pepper. Brown the short ribs until they have browned on all sides, about 5 minutes. Remove the short ribs and let rest on a plate. Reserve. 
2.In the same pan used to brown the short ribs, sauté the onion and carrots until the onion is translucent. Add the garlic and sauté 1 minute more. Add the tomato paste and stir to scrape the brown bits from the bottom of the pan. Add the Dijon mustard, brown sugar, and beer of choice. Let reduce over medium-high heat for approximately 2 minutes. 
3.Add the short ribs to the cooking liquid and spread evenly over the bottom of the pan in one layer. Add the bay leaves, thyme, and enough beef stock to cover ¾ of the short ribs in height. Cover with a tight fitting lid. Braise in the oven for 3 hours or until meat is tender and falling off the bone. 
4.Remove from oven. Remove the short ribs (carefully) from the cooking liquid and reserve the ribs. Strain the cooking liquid over a fine mesh strainer and catch the liquid in a saucepot. Allow the liquid to settle and gently spoon out some of the grease on the top of the liquid. Bring cooking liquid to a boil.  
5.Whisk the cornstarch and water together in a bowl. Whisk mixture into the boiling cooking liquid and let thicken until desired consistency is achieved, about 2 minutes. Season with salt and pepper to taste. Add the short ribs back to the thickened sauce and keep warm. 
6.Meanwhile, bring a large pot of lightly salted water to a boil. Cook the pasta for 8-10 minutes or until al dente. Drain. Immediately plate the pasta and top with the short ribs and sauce. Garnish with a sprinkle of parsley and enjoy! 


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