Coffee-Marinated Bison Short Ribs

Coffee-Marinated Bison Short Ribs
Bison Council

Coffee pairs well with these bison short ribs.

6
Servings
1133
Calories Per Serving
Deliver Ingredients

Notes

Prep Time: 30 minutes (can be done up to 2 days ahead)
Cook Time: Braise in oven for 2½ hours or slow cook for 6 hours

Ingredients

For the ribs

  • 4 Pounds bison short ribs (fresh or thawed), cut between ribs to separate
  • 4 Cups water
  • 3 Cups chilled strong coffee
  • 1/2 Cup salt
  • 3 Tablespoons plus 2 teaspoons packed, dark, brown sugar
  • 1/4 Cup pure maple syrup
  • Chopped rosemary
  • 2 Tablespoons plus 1 teaspoon Worcestershire sauce
  • 2 Cups ice cubes

For the braise

  • 1/4 Cup chopped bacon
  • 2 Cups chopped onions and ½ cup chopped shallots
  • 6 cloves garlic, minced
  • 1 small jalapeño, seeded and chopped
  • 1 Cup strong brewed coffee
  • 1 Cup low-sodium chicken broth
  • 1/4 Cup chile sauce or ketchup
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon soy sauce

Directions

For the ribs

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 2 days prior. Put drained ribs into sealed food storage bag and keep refrigerated.

For the braise

Preheat the oven the 325 degrees or put slow cooker on low setting.

Sauté bacon in a heavy, large, 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 jalapeño 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 2 ½ hours or slow cook for 6 hours until meat is tender. Remove ribs, tent with foil. Spoon fat off surface of sauce, boil liquid to reduce to 2 cups. Pour sauce over ribs to serve.

Nutritional Facts

Total Fat
47g
67%
Sugar
23g
26%
Saturated Fat
15g
63%
Cholesterol
338mg
100%
Carbohydrate, by difference
79g
61%
Protein
100g
100%
Vitamin A, RAE
242µg
35%
Vitamin B-12
12µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
42mg
56%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
366mg
37%
Choline, total
359mg
84%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
150µg
38%
Iron, Fe
21mg
100%
Magnesium, Mg
188mg
59%
Manganese, Mn
1mg
56%
Niacin
19mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
942mg
100%
Riboflavin
2mg
100%
Selenium, Se
120µg
100%
Sodium, Na
911mg
61%
Thiamin
1mg
91%
Water
566g
21%
Zinc, Zn
39mg
100%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.