Merlot Bison Short Ribs Recipes

ZINFULLY DELICIOUS SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and season liberally with salt, pepper, allspice, and paprika.
• In a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary.
• While the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste.
• Once all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time.
• Remove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired.
• Cool the remaining 8 ribs completely, then refrigerate.
• To serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve.
• In a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes.
• When the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce.
• Short Rib Ragu with Drunken Pappardelle:
• Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
• While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

BBQ BISON BACK RIBS

Steps:

• Place rib portions into the bottom of a slow cooker. Cover with water. Add carrot, celery, onion, and bay leaf. Cover and cook until tender and no longer pink in the centers, 8 hours on Low or 4 hours on High.
• Meanwhile, preheat an outdoor grill for low heat and lightly oil the grate.
• Take the cooked ribs out of the slow cooker and brush generously with the BBQ sauce.
• Cook ribs on the preheated grill just until nicely browned, 15 to 20 minutes.

COFFEE-MARINATED BISON SHORT RIBS

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.

MERLOT BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 450 F.
• Season the short ribs with salt and pepper and place in a roasting pan that's just large enough to hold them in a single layer.
• Roast for 30 minutes.
• Meanwhile, place the wine, stock, flour, sugar and mustard in a medium-sized pot and whisk until well combined. Mix in the onion, garlic and thyme.
• Bring to a boil, boil 2 minutes and then remove from the heat.
• Once the short ribs have roasted for 30 minutes, remove from the oven and drain away the excess fat.
• Reduce the oven temperature to 325°F.
• Pour the wine/stock mixture over the ribs.
• Cover and bake for 2 hours or until the meat is very tender and falling off the bone.
• Skim any fat from the surface of the ribs before serving.