LAZY DAY BISON SHORT RIBS

Ingredients for 4 - 6 servings:

3 pounds bison shortribs (3 - 4 ribs)

2 tablespoons canola oil

2 cups yellow onion, diced

1 cup carrots, diced

1 cup celery, diced

2 teaspoons fresh thyme, chopped or 1 teaspoon dried

3 cloves garlic, chopped

2 bay leaves

1 cup red wine

1 cup beef stock

Sea salt and freshly ground pepper, to taste

Garnish: 1lb. butternut squash, skin on, cut into large chunks

1 cup Bob's Red Barn polenta (medium grind cornmeal)

Preheat the oven to 325 degrees. Heat the bottom portion of a heavy, covered casserole with a thin layer of oil.  Brown the short ribs on both sides over a period of 8 minutes. Add the diced vegetables, pour in the wine and stock. When the liquid has begun to simmer, cover the pan and move it to the oven for one hour. Uncover the pan and move the vegetable pieces from the surface of the meat. Add chunks of squash around the outside of the casserole. Oven braise for another 30 minutes uncovered to brown the meat. Replace the cover and braise an additional 20 minutes.

Remove the casserole from the oven. Take out the bay leaves and skim fat from the edges of the dish. Simmer for 5 -10 minutes to reduce juices while making polenta. Season juices with salt and pepper, to taste. Serve whole or half ribs over soft polenta with vegetables and pieces of squash.

Polenta: Bring 3 cups water and 1/2 teaspoon salt to a boil in a saucepan. Gradually sprinkle on 1 cup polenta, stirring continuously. Cook over low heat for 5 minutes, continuing to stir as cornmeal thickens to a soft consistency. Cover the pan and let the polenta sit for five minutes before spooning onto plates.