Braised Bison/Beef Short Ribs

with Three Sisters Wild Rice

Tender braised bison short ribs are paired with Three Sisters wild rice for a dish rooted in connection to the land. Bison has long provided nourishment and supported many Indigenous communities, while corn, beans, and squash, the Three Sisters, represent plants that grow and nourish together. Wild rice, or manoomin, is a culturally significant food for many Anishinaabe peoples, connecting generations through harvesting, food, and tradition.

SHOP CANADIAN 5-SPICE

🍽️ Servings: 4	⏱ Prep Time: 10 min	♨️ Cook Time: 2 hrs
Level of Difficulty: Advanced

Have an Instant Pot, go here for directions.

🌿 Rooted Path Ingredients	🫕 Before You Start
Rooted Path Canadian 5-Spice Winding Road Maple Sugar or brown sugar	Preheat oven to 350°F Remove ribs from the fridge 15-20 minutes before cooking Wash and dry all produce
🛒 Your Grocery List *Divide ingredients in 1/2 for 2 servings or times ingredients by 1 1/2 for 6 servings
4 bison or beef short ribs (English-style) sea salt 6 tbsp cup sunflower oil 2 leeks or 1 small onion, diced 2-4 cups bison or beef broth 1/2 tbsp juniper berries or peppercorns 3 tbsp fresh sage or 3 tsp of dried sage	1-inch sprig fresh cedar leaf, rinsed (optional) 1 cup pure wild rice 3 cups water 1 cup corn, fresh or frozen 1 cup butternut squash, cubed, fresh or frozen 1 cup green beans, 1-inch pieces, fresh or frozen 1/4 cup maple syrup
👨‍🍳 Directions
SHORT RIBS Season short ribs with sea salt, the Rooted Path Canadian 5-Spice (1/2 tbsp per serving) and the Winding Road Maple Sugar (1/4 tbsp per serving). In a dutch oven, over medium-high heat, add 2 tbsp of the oil. Once the oil is hot, add the short ribs and brown on all sides. Don't over crowd the pan, do in batches if necessary. Set the browned ribs aside and add 1/2 the diced leek to the dutch oven. Season with salt and sauté until soft, about 2-4 minutes. Return the short ribs back to the dutch oven. Add broth until the dutch oven it is about a 1/4 full. Add juniper berries, 2/3 of sage and cedar leaf. Cover dutch oven tightly with foil and a lid, braise in the oven for 2 hours or until the meat can easily be pulled apart with a fork. Remove the short ribs from the dutch oven and tent with foil. Let rest for 15 minutes before eating. WILD RICE - Start 1 hour before the short ribs are done. In a medium pot, over medium-high heat, add 2 tbsp of oil. Once the oil is hot, add the remaining diced. Season with sea salt and sauté until soft, about 2-4 minutes. Add wild rice, the Rooted Path Canadian 5-Spice (1/4 tbsp per serving) and water to the pot and bring to a boil. Reduce heat to a simmer and cook until wild rice pops open and is cooked through, about 45-50 minutes. Note: you can add more water as necessary until the rice reaches the desired texture. Remove from heat. THREE SISTERS - Start 5 minutes before the short ribs are done Add corn, beans and squash to a sheet pan. Mix with sea salt, the Rooted Path Canadian 5-Spice (1/4 tbsp per serving) and maple syrup (1/4 tbsp per serving). Once the short ribs are out of the oven, add the Three Sisters and cook until tender, about 5-10 minutes. Remove from oven and mix the Three Sisters with the wild rice and remaining sage. Season with sea salt and juniper or pepper as desired. Store any leftovers in an airtight container in the fridge for 4-5 days or freeze for 3 months.
🔄 Substitutions
Make it your own. Instead of the Three Sisters Wild Rice, try serving the braised short ribs with: Mashed potatoes • Roasted potatoes • Rice • Quinoa • Your favourite grain Then add: Seasonal swap: Use whatever vegetables are fresh, in season, or already in your kitchen.

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