Whiskey Glazed Bison Short Ribs (Montana Style) | Arteflame

Introduction

There is nothing quite like the primal aroma of woodsmoke mingling with the rich scent of roasting meat to ground you in the moment. These Montana Whiskey Glazed Bison Short Ribs are the epitome of outdoor comfort food. Imagine biting into meat so tender it pulls away from the bone with a gentle tug, coated in a sticky, sweet-and-savory glaze that boasts the warmth of good whiskey. It is a meal that feels like a campfire story on a plate—rugged, satisfying, and unforgettable.

Why This Recipe is a Keeper

I love this dish because it celebrates the natural sweetness of bison without overpowering it. Unlike beef, bison is leaner and earthier, making it the perfect canvas for a bold whiskey glaze. Using the Arteflame grill allows you to execute a dual-cooking technique: a professional-grade sear on the center grate followed by a gentle, slow roast on the flat cooktop. It is impressive enough for a dinner party but straightforward enough for a relaxed weekend cookout.

Key Kitchen Wisdom

• Watch the heat: Bison is leaner than beef, so avoid blasting it with high heat for too long. Use the cooler zones of the grill to finish cooking gently.
• Let it rest: Resting is non-negotiable. Give the meat 10–15 minutes off the heat to let the juices redistribute for the juiciest bite.

Make It Your Own

If you cannot find bison, high-quality beef short ribs are an excellent substitute; just expect a slightly higher fat content. For a non-alcoholic version of the glaze, swap the whiskey for apple cider or a strong beef stock mixed with a teaspoon of extra vinegar for acidity.

Ingredients

For the Bison Short Ribs

• 4-5 lbs Bison short ribs (bone-in preferred)
• 2 tbsp Olive oil or melted beef tallow (for binding)

For the Dry Rub

• 2 tbsp Dark brown sugar
• 1 tbsp Smoked paprika
• 1 tbsp Granulated garlic
• 1 tbsp Onion powder
• 1 tbsp Kosher salt
• 1 tsp Freshly cracked black pepper
• 1/2 tsp Cayenne pepper (optional for heat)

For the Montana Whiskey Glaze

• 1 cup Whiskey (preferably a bold Rye or Bourbon)
• 1 cup Ketchup
• 1/2 cup Brown sugar, packed
• 1/4 cup Apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 cloves Garlic, minced
• 1 tsp Liquid smoke (optional, if you want extra smokiness)

Instructions

Step 1: Prep and Rub the Ribs

1. Rinse the bison short ribs under cold water and pat them completely dry with paper towels. Removing moisture ensures a better crust.
2. Trim any excessive silver skin from the top of the ribs, but leave the fat cap intact as bison is lean and needs the fat for flavor.
3. Rub the ribs with olive oil or tallow. In a small bowl, mix the brown sugar, paprika, garlic, onion, salt, pepper, and cayenne.
4. Generously coat all sides of the ribs with the dry rub. Let them sit at room temperature for 30 minutes while you prepare the grill.

Step 2: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill using hardwood (hickory or oak works best for this recipe).
2. Allow the grill to heat up for about 20 minutes. You want the center grill grate to be searing hot (600°F+) and the outer flat cooktop to reach a medium-high temperature range.
3. Lightly oil the flat cooktop surface to prevent sticking.

Step 3: Sear the Bison

1. Place the short ribs meat-side down directly on the center grill grate.
2. Sear for 2-3 minutes per side until a deep, dark mahogany crust forms. Do not cook them through at this stage; this step is purely for texture and flavor development.
3. Once seared, move the ribs to the flat cooktop surface, positioning them toward the cooler outer edge to begin the slower cooking process.

Step 4: Prepare the Glaze

1. While the ribs are slowly roasting on the outer ring, place a cast-iron sauce pot on a hotter section of the flat cooktop.
2. Combine the whiskey, ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and minced garlic in the pot.
3. Stir well and let the mixture simmer for 10-15 minutes until it thickens into a syrup-like consistency. Stir occasionally to prevent the sugars from burning.

Step 5: Glaze and Finish

1. Brush a generous layer of the whiskey glaze over the ribs.
2. Continue cooking the ribs on the flat top, turning them every 10 minutes and reapplying the glaze, for about 45 minutes to an hour. Alternatively, for fall-off-the-bone tenderness, you can place the ribs in a foil pan on the cooktop, cover with the glaze and foil, and braise for 60-90 minutes.
3. Cook until the internal temperature reaches roughly 200°F (93°C) for tender ribs.
4. Remove from heat and let rest for 10 minutes before serving.

Tips

Cooking bison requires a slightly different approach than beef due to its lower fat content. The most critical tip is to monitor your heat zones on the Arteflame carefully. Because bison is lean, it can dry out if blasted with high heat for too long without moisture. After the initial sear, rely on the cooler outer zones of the plancha to gently cook the meat through. If you notice the meat looking dry, baste it immediately with the glaze or a little beef broth.

Another pro-tip is to utilize the resting period. When you pull the ribs off the grill, the residual heat continues to cook the meat. Resting allows the collagen fibers to relax and reabsorb the juices that were driven to the center during cooking. Tent the ribs loosely with foil for at least 10 to 15 minutes. This patience results in a significantly juicier bite. Finally, if you are using a high-proof whiskey for the glaze, be careful when adding it to the hot pan to avoid a sudden flare-up.

Variations

This recipe is highly adaptable to suit different palate preferences. While the Montana whiskey profile is a classic, you can easily tweak the ingredients to shift the flavor direction. Here are a few ways to customize your bison ribs:

• Spicy Kick: Add two chopped chipotle peppers in adobo sauce to the glaze for a smoky heat that cuts through the sweetness.
• Coffee Rub: Replace the smoked paprika in the dry rub with finely ground espresso beans for a deeper, earthier crust that pairs beautifully with the game meat.
• Maple Bourbon: Swap the brown sugar in the glaze for pure maple syrup to add a woodsy sweetness that complements the outdoor grilling vibe.
• Asian Fusion: Substitute the whiskey with rice wine, add ginger to the glaze, and use Five Spice powder in the rub for an Eastern twist.
• Herbed Butter Finish: Skip the heavy glaze and finish the ribs with a compound butter made from rosemary, thyme, and garlic for a savory, non-sweet alternative.

Best pairings

To round out this rugged meal, you need sides and drinks that can stand up to the bold flavors of bison and whiskey. Since the ribs are rich and savory, balance the plate with something fresh or acidic. Grilled vegetables are a natural choice since you already have the Arteflame fired up. Asparagus, charred with lemon and parmesan, or roasted root vegetables like carrots and parsnips glazed in honey are excellent options.

For starch, consider a rustic garlic mashed potato or a cast-iron skillet cornbread with jalapeños to soak up the extra sauce. When it comes to beverages, you have two solid paths. A full-bodied red wine, such as a Cabernet Sauvignon or a Syrah, has the tannins to cut through the meat's richness. Alternatively, lean into the theme and serve a whiskey sour or an Old Fashioned using the same whiskey from the glaze.

Conclusion

Mastering these Montana Whiskey Glazed Bison Short Ribs on the Arteflame is more than just following a recipe; it is an experience that connects you to the history of the American West. The combination of the searing open flame and the consistent heat of the flat top creates a texture that traditional grills simply cannot replicate. The result is a dish that is visually stunning and packed with layers of flavor—from the spice rub to the smoky char and the sticky, boozy glaze.

We hope this recipe inspires you to step outside, light the fire, and try something new with game meat. Whether for a special occasion or a weekend treat, these ribs are guaranteed to impress your guests and satisfy your hunger for bold, authentic flavors. Enjoy the process of slow cooking in the open air, and relish every bite of this savory masterpiece.