Coffee Marinated Bison Short Ribs Food

COFFEE-MARINATED BISON SHORT RIBS

Coffee-Marinated Bison Short Ribs image

Provided by Bruce Aidells

Categories Coffee Braise Marinate Dinner Buffalo Bacon Winter Jalapeño Maple Syrup Bon Appétit Dairy Free Peanut Free Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 22

Ingredients

Marinade:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
Short Ribs:
1/4 cup chopped bacon (about 1 1/2 ounces)
2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup low-salt chicken broth
1/4 cup chili sauce (such as Heinz) or ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce

Steps:

For marinade:
Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
For short ribs:
Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.

SPICE RUBBED GRILLED AMERICAN BISON SHORT RIBS WITH ORANGE HONEY CHIPOTLE BBQ SAUCE

Spice Rubbed Grilled American Bison Short Ribs with Orange Honey Chipotle BBQ Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons ancho chile powder
2 tablespoons Spanish sweet paprika
1 tablespoon ground cumin
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
Canola oil, for brushing
16 bone-in 1/3- to 1/2-inch-thick flanken-style American bison short ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Orange Honey Chipotle BBQ Sauce, for brushing, recipe follows
2 tablespoons canola oil
1 clove garlic, finely chopped
1 small red onion, finely diced
1/2 cup freshly squeezed orange juice
Finely grated zest of 1 orange
1/2 cup ketchup
1/4 cup clover honey
1/4 cup red wine vinegar
2 tablespoons chipotle in adobo puree
1 tablespoon soy sauce
1 1/2 teaspoons ancho chile powder
1 teaspoon kosher salt

Steps:

Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes.
Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce.
Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced.
Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature.

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