After work I swung into Kelmar Meats (my local butcher) to see about getting some pork chops for dinner. As it usually happens, something else catches my eye. WOW!!! They have bison short ribs!!!! I have NEVER seen those before. So in classic Brian fashion, I bought them all!!! I said to the butcher’s daughter who was working the counter that I now had some homework to do, because I had no clue what I was going to do with those.
Later that night I did some hunting for short rib recipes and a lot of them called for things I didn’t have at hand. Then I came across this one here called Coffee Marinated Bison Short Ribs. I had everything I needed to put this together and it sounded good to me!
When I got up the next morning I put the marinade together and trimmed up the short ribs, taking as much connective tissue off as well as the silver skin on the back side of the rib, the same way you would for pork ribs.
The marinade pretty much followed the recipe with the exception of the rosemary. Since Jackie was pregnant at the time, she had a temporary aversion to the flavour of rosemary so I left it out.
I mixed it all up and added the ribs to the brine and left it in the fridge for about 8 hours.
After a day of errands and yard work it was time to get dinner going. A little later than we planned because I knew these would take a few hours to make, but lets just say we had a very European dinner last night 🙂
I started out by getting the second part of the recipe ready, the braising liquid.
This included, an onion, 4 shallots, 1 jalapeno pepper, 3 big cloves of garlic, chicken stock, cider vinegar, soy sauce, chili sauce, dijon mustard and bacon.
Now here is where I went off tangent, it calls for coffee as well. Well I wanted to change that up. One of our local breweries, Half Pints Brewing, does an amazing coffee infused stout called Stir Stick Stout. They actually finish this beer by steeping high grade coffee into each batch. And I tell you it works! Anyway, I bought a couple of 650ML bottles of Stir Stick and I put 2/3 of the bottle into the braise and 1/3 into me 🙂
Ok, so making the braising liquid, first you start by cooking down some bacon, this was maple bacon made in house by our butcher.
When the bacon was ready to come off, I drained it out using a slotted spoon and tossed the onions and shallots into the pot to cook down and soften.
After about 5-10 minutes (I’m guessing) I added the jalapeno
Then I added the cooked bacon back in
and let everything get happy for a few minutes
I then added the chili sauce and mustard
And then I added the chicken stock and beer and brought it up to a boil and then turned it off.
While I was making my sauce I dried off the ribs on some paper towels and then hit them with a coffee spice rub that we brought back from Hawaii last year.
The recipe calls to sear off the ribs in the bacon goodness in the pot, but I diverged from this because I wanted to sear them off on the Big Green Egg instead.
So put them on the Egg directly at about 375-400F for a total of about 8 minutes and then pulled them off.
I then put the plate setter down, feet up with the Big Green Egg feet as a base for the pot and stabilized the Egg around 350F.
I put the pot with the braise on the Egg feet (to create an air space so the bottom would not scorch directly on the plate setter and added the ribs.
I didn’t think there was enough liquid at this point, so I decided to pop open that other bottle of Stir Stick Stout and again added 2/3 to the pot and 1/3 to me. 🙂
I left these to braise at 350 for about 2 hours. I also cut the top off a head of garlic and drizzled with EVOO, S&P for some garlic mashed potatoes later.
When the ribs were done, I removed them from the pot and then proceeded to make a BBQ sauce from the braising liquid. It looked so good, I didn’t want to get rid of it, so I added a couple TBSP of flour and stirred into a cup of water and added it to thicken, then I reduced the sauce by more than half on the stove.
When the sauce was ready I put the ribs back on the Egg, directly for one last little grilling and saucing.
It didn’t take long, maybe 5 minutes and these were perfect!!!
We served them up with some garlic mashed potatoes and a caesar salad.
I gotta tell you, I was impressed!!! These were wicked good and turned out super tender! Braising bison is the best way to go because it is so lean you can over cook it and make it tough real easy. It was by far the best bison I have ever made. And changing the recipe to grill the ribs before/after the braise added a depth of grilled, smokey goodness that you would just not get if you did them all indoors.