Chef Martin Luthi’s Bison Short Ribs With Barely Risotto, Seasonal Root Vegetables, Birch Syrup Glaze

Bison short ribs are also another ingredient not readily available, you can substitute beef for this dish, but it is worth It if you can find this lovely Meat

Bison short ribs:
2 Bone In Bison short rib pieces, silver skin removed/ cut into individual bone pieces (like pork ribs )
2 shallots
2 garlic cloves
2 sprigs thyme
1 sprig rosemary
1 cup Birch syrup (maple can be easily substituted)
2 cups Chicken stock
1 Pressure cooker (always an asset in the kitchen)

Barely Risotto:
2 cups Pearled Barely
1 shallot
1 garlic clove
1 sprig of thyme
3.2 cups chicken stock
2 tblsp. Butter or olive oil
5 fl. oz. 36% cream
1 cup of your favorite hard cheese

Bison Short Ribs:
Simply place all the ingredients inside the pressure cooker, place on medium high heat until the pressure has built and your cooker is whistling. Turn down to low heat and cook for 35-40 minutes.
Allow pressure to cool completely, remove lid and take out the short ribs and allow to cool, Ribs should be very tender for be careful not to break. Strain of liquid into a small sauce pan and add 50ml honey and cook on low heat until you have a syrup consistency. For dinner, place cooked ribs in roasting pan, glaze with syrup and roast for 15 minutes at 375F. Remove from oven and glaze one more time, serve immediately. ENJOY

Barley Rissoto:
In a medium sauce pot over medium heat, add butter until melted. Add and sauté the shallots and garlic avoiding any browning. Add the pearl barely and coat in the butter shallot mixtures. Begin adding warm stock slowly to the barely, 1 or 2 laddles at a time. When barely begins to become fluffy and cooked, always taste your food, add cream, cheese and thyme sprig. Allow to cook until the cheese has melted and let stand for 5 minutes, serve immediately with the short ribs and root vegetables.

Seasonal Root Vegetables:
You can use your favorite for this one, carrots, beets, turnips, parsnips, any one will do!

Heat oven to 375F, in a small roasting pan, cover the bottom with olive oil or butter. Peel your favorits veggies, careful with those beets, it can get a little messy. Cut all the vegetables to the same shape to ensure even cooking. Add all the different kinds of root vegetables to pan, add 2 sprigs of thyme and a generous pinch of kosher salt. Place in oven and cook for 25-30 minutes or until lightly browned and cooked. A very healthy and easy vegetable side.