1 Tbsp olive oil
2.25 lbs bison short ribs, cut into 2-inch pieces (1 rib per piece)
1 onion cut into chunks, about 16 pieces
2-3 garlic cloves, sliced
2-3 celery sticks, sliced thick, about 1.5-2 inches
1 large carrot, cut into about 1- 1.5 inch pieces
1 can diced green chiles
4 cups beef broth
1/4 cup chile sauce
3-4 med to large potatoes, cubed, about 1 inch pieces
1 sprig of rosemary
1 bay leaf
Preheat oven to 325 F.
Season ribs (or stew meat) with salt and pepper.
Add olive oil to large oven-proof pan. Heat pan on medium-high heat on the stove top. Brown the short ribs on all sides, in batches. Remove to a plate. Add more oil, as needed.
Add onions, celery, and carrots to the pan. Cook for 5 minutes, stirring occasionally. Add garlic. Continue cooking another 5 minutes, stirring occasionally, until vegetables are softened. Add chiles, stir, and cook for 1-2 minutes.
Add beef broth. Stir, scraping brown bits off bottom of pan. Add chile sauce and bring to a boil. Return short ribs to pan, along with potatoes, rosemary, and bay leaf. Stir. Cover and braise in the oven until meat is tender, about 2 to 2.5 hours.
Remove bay leaf and rosemary stem.
Serve.