Merlot Bison Short Ribs – Dr Wendy Davis ND

Merlot Bison Short Ribs

It is an unfortunate myth that too much red meat causes cardiovascular disease. It is, in fact, too much processed sugar, refined grains and excess consumption of seed oils that promotes poor heart health.

Granted, poor quality meat full of antibiotics and hormones, that has been fried or cooked incorrectly can contribute to a decline in health, but high quality meat, such as grass fed bison, combined with a glass of heart healthy red wine, and a couple sides of heart healthy vegetables will promote a strong heart and a happy tummy.

At my clinic in Windthorst we stock many various cuts of bison, one of my favorites is bison short ribs. If you are not local, never fear as you can order online at and have it shipped to you directly.

Here is a delicious recipe that I know will not disappoint.


Merlot Bison Short Ribs


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
Slightly less hefty pinch of coarse sea salt
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tbsp. grainy mustard
2 lbs. Bison Short Ribs (fresh or fully thawed) sliced between the ribs into smaller pieces
1 large leek, sliced and I large red onion minced
1 cup of chopped fresh or frozen cranberries (optional)
Freshly grated zest of one large orange
1 cup of chopped fresh rosemary (not including woody stalk)
4 cloves of minced fresh garlic
1 bottle of rich dry merlot
1/2 wine bottle of water
Sea salt and coarse ground pepper to taste




  1. Combine all ingredients into a bowl and thoroughly whisk to blend. Marinade can be made the 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.


  1. Preheat the 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, 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 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.
  10. Carefully transfer mixture to slow cooker, cook on low for 6-8 hours until fork tender.
  11. Remove ribs and tent with foil.
  12. Using a slotted spoon remove fat from the surface of sauce. Bring remaining sauce to a boil and reduce to thicker consistency. Pour over ribs and serve.