Coffee pairs well with these bison short ribs.
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
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.
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.