Bison Rum Short Ribs

What to do after you've killed an American Icon

By Tony Caggiano

Short ribs are easily one of my favorite cuts of meat, and while most people immediately think of beef short ribs, my default is bison.

A tougher cut, short ribs lend themselves perfectly to “low and slow” cooking techniques, and the traditional braised short rib is always a favorite. Often done with either an Italian or barbecue flare, I opted for something a little less traditional. 

I have always been a fan of Caribbean recipes that are slow cooked and braised. This is a play on something I started long ago, but never knew a recipe for…I remember plenty of garlic, a bit of heat…and I’m sure there was rum in it because it imparted a richness that stuck with me that I never forgot.

The following recipe has a salty, sweet richness that goes well over rice, pasta or potatoes that will help round out that home-cooked, comfort food feeling we all love.

Try springing it up a bit with hot peppers. Explore, experiment and make the recipe your own. Just don’t forget the rum.

Garlic Rum Bison Short Ribs

Prep Time: 20 minutes 

Cooking Time: 4 to 5 hours


• 3 pounds D’artagnan Bison Short Ribs, individually cut 

• 1/4 cup olive oil

• 1/2 cup dark soy sauce

• 1 cup mango or peach nectar

• 1 cup rum (dark will bring a richer flavor) 

• 1 cup water

• 10 garlic cloves, diced

• 3 tbsp minced fresh ginger

• 1/4 cup honey

• 2 tsp ground black pepper

• 1 tsp ground Allspice

• 2 large red bell peppers, chopped 

• 3 fresh leeks, chopped

• Fresh cilantro garnish


  1. Place a large dutch oven over medium-high heat.
  2. Working in batches, brown the bison ribs in the oil on all sides. Remove and set aside.
  3. Add the leeks and red pepper to the pot and sauté for 2 to 3 minutes until lightly browned. Remove to a covered dish and set aside (these will be added back later.)
  4. Add the rum to the pot and deglaze while scraping the browned bits off the bottom with a wooden spoon. Stir for 2 minutes.
  1. Add the soy sauce, mango nectar, water, garlic, ginger, honey, pepper and Allspice to the dutch oven.
  2. Bring to a boil while stirring; reduce heat and let simmer for 5 minutes.
  3. Sink the ribs into the sauce, preferably in a single layer. The sauce should cover them most of the way up, if not completely.
  4. Cover and cook on low for 4 to 5 hours or until meat is tender. Start checking after 3.5 hours to test for doneness.
  5. Once the ribs are tender, add the leeks and red peppers back to the pot and stir to combine.
  6. Cover and cook 30 minutes longer or until heated through.
  7. Remove to a serving plate, top with a bit of chopped cilantro and serve!