Probably didn't post this here (but I certainly did elsewhere) but my beloved - married May this year - husband got me the most incredible b-day present: a bespoke chef's knife. It's amazing. I'm the only one that I will let use it, although really it is smaller than store bought ones, to fit my apparently tiny hand so not really good for anyone else in the house. Anyway; I ordered bison short ribs from a local organic butcher and they are in. So...man, what now? With beef short ribs (English cut, not flanken) I braise, even though that is not my favourite thing to eat. Not sure how bison will work with a braise. Suggestions?