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coffee-marinated-bison-short-ribs
June 19, 2017

Coffee Marinde Short Ribs

By culinary@highplainsbison.com
Jump to Recipe - Print Recipe
High Plains Bison
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coffee-marinated-bison-short-ribs

Coffee Marinated Bison Short Ribs

Our marinade creates a deep smoky flavor with hints of sweet maple syrup. Marinate these tender short ribs a couple days in advance and braise in your slow cooker.
Prep Time30 mins
Cook Time2 hrs 30 mins
Total Time3 hrs
Servings: 6

Ingredients

  • 4 lb bison short ribs (fresh or thawed) cut between ribs to separate
  • 4 cup water - for the marinade
  • 3 cup chilled strong coffee - for the marinade
  • ½ cup coarse kosher or sea salt - for the marinade
  • 3 2/3 tbsp packed dark brown sugar - for the marinade
  • 1/4 cup pure maple syrup - for the marinade
  • Chopped fresh rosemary - for the marinade
  • 2 2/3 tbsp Worcestershire sauce - for the marinade
  • 2 cup ice cubes for the marinade
  • 1/4 cup chopped bacon - for the braise
  • 2 cup chopped onions and 1/2 cup chopped shallots - for the braise
  • 6 minced garlic cloves - for the braise
  • 1 small Jalapeno chile, seeded and chopped - for the braise
  • 1 cup strong brewed coffee - for the braise
  • 1/4 cup chili sauce or ketchup - for the braise
  • 2 tbsp Dijon mustard - for the braise
  • 1 tbsp soy sauce - for the braise

Instructions

Marinade

  • Stir water, coffee, salt and sugar in a large bowl until salt and sugar dissolve.
  • Add syrup, rosemary, Worcestershire sauce and ice cubes. Stir until ice melts.
  • Add ribs and submerge into the liquid. Cover the bowl with a plate and chill in the refrigerator for 4-6 hours. Check to make sure ribs are still submerged.
  • Drain the ribs and discard the marinade.
  • You can do this step up to two days prior. Put drained ribs into sealed food storage bag and keep refrigerated.

Braise

  • Preheat the oven to 325 degrees Fahrenheit, or put in slow cooker on low setting.
  • Saute bacon in a heavy, large, and wide ovenproof pot over medium heat until just about brown. Using a slotted spoon, remove bacon and set aside.
  • Increase heat to medium high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs on both sides until brown. Remove and set aside.
  • Add onions, shallots, garlic, and jalapeno to pot. Reduce to medium heat, cover, and cook until vegetables are soft.
  • Add coffee and broth, stir, and scrape up the brown bits. Add remaining ingredients and bring to a boil.
  • Add bacon and ribs, cover pot, and place in the oven, or transfer mixture to slow cooker. Braise in the oven for 2½ hours, or slow cook for 6 hours until meat is tender.
  • Remove ribs and tent with foil. Spoon fat off surface of sauce, and boil liquid to reduce to 2 cups. Pour sauce over ribs to serve.
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