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Healthy Recipes using Roasted Venison Short Ribs

Herb-Crusted Roasted Venison Short Ribs

These succulent venison short ribs are coated in a fragrant herb crust, roasted to perfection, and served with a side of roasted root vegetables for a wholesome meal.

Ingredients
  • 2 lbs venison short ribs
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • 4 cups assorted root vegetables (carrots, parsnips, and beets), chopped
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. In a bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper. Rub this mixture all over the venison short ribs.
  3. Place the ribs in a roasting pan with the chopped root vegetables, cover with foil, and roast for 3 hours until tender.

Spicy Venison Short Ribs with Quinoa Salad

These spicy roasted venison short ribs are paired with a refreshing quinoa salad, making for a nutritious and satisfying dish.

Ingredients
  • 2 lbs venison short ribs
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup fresh parsley, chopped
Instructions
  1. Preheat the oven to 325°F (160°C).
  2. Season the venison short ribs with smoked paprika, cayenne, salt, and pepper, then roast for 2.5 hours until tender.
  3. Cook quinoa in vegetable broth according to package instructions, then mix with tomatoes, cucumber, and parsley to serve alongside the ribs.

Balsamic Glazed Venison Short Ribs

Tender venison short ribs are slow-roasted with a tangy balsamic glaze, served over a bed of sautéed spinach for a delightful and healthy dish.

Ingredients
  • 2 lbs venison short ribs
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • 4 cups fresh spinach
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. In a bowl, mix balsamic vinegar, honey, Dijon mustard, salt, and pepper. Coat the ribs with this mixture and place in a roasting pan.
  3. Roast for 3 hours until tender, then serve over sautéed spinach.

Garlic and Ginger Venison Short Ribs

These Asian-inspired venison short ribs are marinated in garlic and ginger, then roasted to create a flavorful and healthy dish that pairs well with steamed broccoli.

Ingredients
  • 2 lbs venison short ribs
  • 4 cloves garlic, minced
  • 2 inches fresh ginger, grated
  • 1/4 cup soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • 4 cups broccoli florets
Instructions
  1. In a bowl, combine garlic, ginger, soy sauce, sesame oil, salt, and pepper. Marinate the venison short ribs for at least 2 hours.
  2. Preheat the oven to 325°F (160°C) and roast the marinated ribs for 2.5 hours until tender.
  3. Steam broccoli florets and serve alongside the ribs.

Mediterranean Venison Short Ribs with Couscous

These roasted venison short ribs are infused with Mediterranean spices and served with a light couscous salad, offering a healthy and flavorful meal.

Ingredients
  • 2 lbs venison short ribs
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • Salt and pepper to taste
  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1/2 cup diced bell peppers
  • 1/4 cup olives, sliced
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. Season the venison short ribs with cumin, coriander, salt, and pepper, then roast for 3 hours until tender.
  3. Prepare couscous using vegetable broth, and mix with bell peppers and olives to serve with the ribs.

Cocoa and Coffee Rubbed Venison Short Ribs

These unique venison short ribs are rubbed with a cocoa and coffee blend, creating a rich flavor profile, and served with a side of roasted Brussels sprouts.

Ingredients
  • 2 lbs venison short ribs
  • 2 tablespoons cocoa powder
  • 1 tablespoon ground coffee
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 4 cups Brussels sprouts, halved
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. Mix cocoa powder, coffee, chili powder, salt, and pepper. Rub this mixture onto the venison short ribs.
  3. Roast for 3 hours until tender, and roast Brussels sprouts alongside for the last 30 minutes.

Maple Mustard Glazed Venison Short Ribs

These sweet and tangy maple mustard glazed venison short ribs are roasted until tender and served with a side of creamy cauliflower puree for a healthy twist.

Ingredients
  • 2 lbs venison short ribs
  • 1/4 cup maple syrup
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • 1 head cauliflower, chopped
  • 1/2 cup almond milk
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. Mix maple syrup, Dijon mustard, salt, and pepper, then coat the venison short ribs with the glaze.
  3. Roast for 3 hours until tender, and steam cauliflower before blending with almond milk for the puree.

Smoky Chipotle Venison Short Ribs

These smoky chipotle venison short ribs are slow-roasted to perfection and served with a zesty corn and black bean salad for a nutritious meal.

Ingredients
  • 2 lbs venison short ribs
  • 2 tablespoons chipotle powder
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste
  • 1 cup corn kernels
  • 1 can black beans, rinsed and drained
  • 1/4 cup cilantro, chopped
Instructions
  1. Preheat the oven to 325°F (160°C).
  2. Season the venison short ribs with chipotle powder, smoked paprika, salt, and pepper, then roast for 2.5 hours.
  3. Mix corn, black beans, and cilantro to serve as a side salad.

Lemon Herb Venison Short Ribs

These zesty lemon herb venison short ribs are roasted to tender perfection and served with a refreshing arugula salad for a light and healthy meal.

Ingredients
  • 2 lbs venison short ribs
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • 4 cups arugula
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. Mix lemon juice, olive oil, thyme, salt, and pepper, then marinate the venison short ribs for at least 1 hour.
  3. Roast for 3 hours until tender and serve with fresh arugula.