Sticky Bison Short Ribs with Waldorf Slaw and Gaufrette Potatoes

  • prep time15 min
  • total time 175 min
  • serves 4 - 6

Recipe from "Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants" by Amy Rosen.

37 Ratings
Directions for: Sticky Bison Short Ribs with Waldorf Slaw and Gaufrette Potatoes


Short Ribs

¾ cup + 1 Tbsp pure maple syrup

¾ cup + 1 Tbsp soy sauce

1 Tbsp chipotle peppers, chopped

2 Tbsp sweet paprika

1 Tbsp coriander seeds

1 Tbsp fennel seeds

1 Tbsp dried thyme

¾ tsp cayenne pepper

¾ tsp ground allspice

¾ tsp ground cinnamon

2 ½ tsp salt

½ Tbsp freshly ground black pepper

1 cup brown sugar, packed

5 lb(s) bison short ribs

cold water

Waldorf Slaw

½ head celeric, julienned

1 green apple, julienned

1 cup green seedless grapes, halved vertically

½ bunch fresh flat-leaf parsley leaves

1 tsp lemon zest

squeeze fresh lemon juice

½ cup homemade or good-quality mayonnaise

½ cup walnuts, toasted

sea salt and freshly ground black pepper

Gaufrette Potatoes

4 lb(s) russet potatoes

oil, for deep frying

sea salt


Short Ribs

1. In a bowl, combine maple syrup, soy sauce, and chipotle. Set aside.

2. In a separate large bowl, combine paprika,

3. Add ribs and rub with mixture. Apply maple

4. Remove ribs from refrigerator and set aside for

5. Preheat oven to 375°F.

6. Place ribs in a Dutch oven or roasting pan. Add

7. Remove ribs from liquid and set aside. Strain

8. To finish short ribs: Preheat oven to 425°F. Place ribs, reduced cooking liquid, and 1 cup of cold water in a Dutch oven or roasting pan. On the stove over medium-low heat, bring to a simmer. Transfer to preheated oven and cook, for 25 minutes.

9. Remove from oven. Transfer ribs to warmed serving dish or plates.

10. On the stove over medium-high heat, reduce liquid in Dutch oven to a syrupy consistency.

11. To serve: Dress ribs with reduced sauce. Serve

Waldorf Slaw

1. In a large bowl, combine celeriac, apple,

Gaufrette Potatoes

1. On a mandolin, using the waffle blade and turning the potato a quarter turn after each cut, slice potatoes to a thickness of 1/16 inch. Immediately place slices in cold water until ready to fry.

2. In a heavy-bottomed saucepan or deep-fryer, heat oil until temperature reaches 350°F on an

3. Drain potatoes and pat dry. Deep-fry in small

See more: Dinner, Game, Potatoes, Vegetables

More Recipes You'll Love