Maple-Glazed Bison Short Ribs with Cranberry Port Sauce (Thanksgiving & Christmas Recipe)

Shane & Ibby Bridwell
11 hours ago
2 min read

If you're searching for a show-stopping holiday bison recipe, these Maple-Glazed Bison Short Ribs are a perfect Thanksgiving or Christmas recipe main dish.

Slow-braised Bluestem Bison short ribs become incredibly tender, absorbing a deep maple richness. Finished with a bright, ruby Cranberry Port glaze and served over buttery mashed potatoes, this recipe delivers a gourmet, seasonal twist your guests will remember.

Key Benefits:

Nutrient-Dense Protein: This bison short ribs recipe provides a lean, high-quality protein with more nutrients and fewer saturated fats than beef, ideal for a healthier Thanksgiving or Christmas feast.
Holiday-Forward Flavor Pairings: Maple, cranberry, Port wine, and rosemary bring classic seasonal flavors that resonate with winter celebrations.
Perfect for Slow-Braising: Bison’s naturally lean structure shines when cooked low and slow, resulting in incredibly tender, fall-apart holiday short ribs.
Show-Stopping Presentation: Serving the bison ribs over creamy mashed potatoes with a rosemary sprig turns this dish into an elevated, restaurant-quality Christmas or Thanksgiving centerpiece

Maple glazed bison short ribs braised with cranberry port sauce on mashed potatoes, garnished with rosemary on a glass plate. Warm, savory setting for Thanksgiving and Christmas dinner.

Served Over Creamy Mashed Potatoes with Fresh Rosemary

Prep Time: 20 minutes

Cook Time: 2 hours 45 minutes

Total Time: 3 hours 5 minutes

Serves: 4–6

Ingredients

For the Bison Short Ribs

3–4 lb Bluestem Bison short ribs
2 tbsp olive oil
1 tsp sea salt
1 tsp cracked black pepper
1 large onion, diced
3 cloves garlic, minced
1 cup beef or bison bone broth
½ cup pure maple syrup
2 tbsp tomato paste
1 tbsp Dijon mustard

Cranberry Port Glaze

1 cup fresh cranberries
½ cup ruby Port wine
2 tbsp maple syrup
1 tsp orange zest
Pinch of salt

For Serving

6 cups creamy mashed potatoes
Fresh rosemary sprigs

Instructions

1. Sear the Bison Short Ribs

Pat the bison ribs dry and season with salt and pepper. Sear them in a Dutch oven over medium-high heat until browned on all sides. Browning is essential for developing deep holiday flavor.

2. Build the Braising Liquid

Add onion and garlic, sautéing until softened. Stir in tomato paste, then add broth, maple syrup, and Dijon mustard. Scrape the flavorful browned bits off the bottom to enrich the braise.

3. Slow-Cook Until Tender

Cover and braise at 325°F for 2.5–3 hours, or until the bison short ribs are fork-tender. Low-and-slow cooking is ideal for grass-fed & finished bison.

4. Make the Cranberry Port Sauce

Simmer cranberries, Port wine, maple syrup, orange zest, and salt for 10–12 minutes until thick and glossy.

5. Serve Over Mashed Potatoes

Scoop a generous portion of creamy mashed potatoes onto each plate. Nestle the bison short ribs on top, spoon the cranberry-Port glaze over them, and finish with a fresh rosemary sprig.