Chocolate and Wine Rangeland Bison Chuck ShortRibs – Dr Wendy Davis ND

Chocolate and Wine Rangeland Bison Chuck ShortRibs

If you are looking for a Valentine’s Day recipe this is sure to win over anyone who tastes it.  This is quite possibly one of the best recipes I’ve made in a while.  I hope you enjoy it as much as I did!


3 tbsp olive oil

3 lbs Canadian Rangeland Bison chuck short ribs

Salt and pepper to taste

3 Tbsp unsweetened cocoa powder

1 Tbsp chili powder

3 cloves of garlic, chopped

2 stalks of celery, chopped

1 yellow onion, chopped

1/4 c tomato paste

3 c red wine (we recommend Cabernet sauvignon)

2 c beef stock

2 bay leaves

1-2 Tbsp raw honey

1 Tbsp Worcestershire sauce

2 Tbsp balsamic vinegar

1/4 tsp cayenne pepper

3 Tbsp dark chocolate chips 

2 Tbsp salted butter


  1. Heat oven to 300F. Heat oil in a 8-qt Dutch oven over medium-high heat.
  2. Season bison ribs with salt and pepper, rub with cocoa powder and chili powder
  3. Working in batches, cook ribs, turning as needed, until browned, 8-10 minutes: transfer to plate
  4. Add garlic, celery, onion to pan, cook until soft, 6-8 minutes.
  5. Add tomato paste, cook 3 minutes
  6. Add wine; reduce by half, 4-6 minutes.
  7. Return bison ribs to pan and add stock, bay leaves, honey, Worcestershire, vinegar and cayenne, bring to a boil
  8. Cover and bake until bison is very tender, 2-2.5 hours
  9. Transfer bison ribs to plate and cover
  10. Place pan over medium high and add chocolate; simmer until liquid is reduced to 2 cups, 10-15 minutes, then strain into a bowl
  11. Stir in butter
  12. Serve bison ribs and sauce over mashed potatoes
  13. Enjoy!