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Coffee Braised Bison Short Ribs

From the recipe box Newsletter featured recipes by Hillsdale Farmers' Market

Introduction

This recipe is from Doreen Zemble, Zbeanz

Ingredients

	2	lb. bison short ribs
	2	cups water or broth
	1½	cups strongly brewed coffee
	1	Tbsp. kosher salt
	3	Tbsp. honey
	1½	Tbsp. chopped rosemary
	1½	Tbsp. Worcestershire sauce
	2	oz. chopped bacon
	1	cup chopped onions
	4	cloves of garlic, chopped
	½	jalapeno or other hot pepper
	½	cup strong brewed coffee
	1	cup broth
	2	Tbsp. chili sauce
	2	Tbsp. mustard (Rose City)
	2	tsp. apple cider
	2	tsp. soy sauce

Steps

Mix together 2 cups water/broth, 1 ½ cups coffee, salt, honey, rosemary and Worcestershire sauce and stir until salt is dissolved. Add short ribs and marinate for 6 hours.
Preheat oven to 325 degrees.
In a covered pot that can go into the oven:
Sauté bacon until crisp, remove from pan and set aside. Remove ribs from marinade, brown and set aside. Add onions garlic and pepper and sauté until softened. Add all other ingredients and bring to a boil. Place the bacon and the ribs back in pot. Cover and place in oven and braise for 2 – 2 ½ hours, checking occasionally. If liquid cooks off, add more broth. Meat should be very tender when done.

This content is from the Newsletter featured recipes collection.

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