Coffee -Marinated Buffalo Short Ribs
From mystic_river1 16 years agoIngredients
- marinade TIME 6 HOURS shopping list
- Marinade: shopping list
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- 4 cups water shopping list
- 3 cups chilled strong brewed coffee shopping list
- 1/2 cup coarse kosher salt shopping list
- 3 tablespoons plus 2 teaspoons (packed) dark brown sugar shopping list
- 1/4 cup pure maple syrup shopping list
- 2 tablespoons chopped fresh rosemary shopping list
- 2 tablespoons plus 1 teaspoon worcestershire sauce shopping list
- 2 cups ice cubes shopping list
- 4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate shopping list
- ------------ shopping list
- Short Ribs: shopping list
- ---------------- shopping list
- 1/4 cup chopped bacon (about 1 1/2 ounces) shopping list
- 2 cups chopped onions shopping list
- 1/2 cup chopped shallots shopping list
- 6 garlic cloves, chopped shopping list
- 1 small jalapeño chile, seeded, chopped shopping list
- 1 cup strong brewed coffee shopping list
- 1 cup low-salt chicken broth shopping list
- 1/4 cup chili sauce (such as Heinz) or ketchup shopping list
- 2 tablespoons Dijon mustard shopping list
- 2 tablespoons apple cider vinegar shopping list
- 1 tablespoon soy sauce shopping list
How to make it
- For marinade:
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- 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.
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- For short ribs:
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- 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.
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- 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.
People Who Like This Dish 4
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