Coffee-Marinated Bison Short Ribs


Coffee-Marinated Bison Short Ribs
  • 4 pounds bison short ribs
  • 3 cups chilled strong brewed coffee
  • 1/2 cup coarse kosher salt
  • 3 tablespoons dark brown sugar
  • 2 more teaspoons dark brown sugar
  • 1/4 cup maple syrup
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons Worcestershire sauce
  • 1 more teaspoon Worcestershire sauce
  • 2 cups ice cubes
  • 4 cups water
  • 1-1/2 ounces chopped bacon
  • 2 cups chopped onions
  • 1/2 cupped chopped shallots
  • 6 garlic cloves, chopped
  • 1 jalapeno chile, seeded, chopped
  • 1 cup brewed coffee
  • 1 cup broth
  • 1/4 cup chili sauce or ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  1. For marinade. Stir 4 cups water, 3 cups coffee, salt, and sugar in large bowl until salt and sugar dissolve. Add syrup, rosemary, 2 tablespoons Worcestershire sauce, and ice, then stir until ice melts. Add ribs. Place a plate atop ribs to keep submerged. Cover and chill 4 to 6 hours or overnight. Drain ribs; discard marinade. Drained ribs can be made 2 days ahead. Cover and chill.
  2. For short ribs. Preheat oven to 325F. Saute 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 jalapeno to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add 1 cup coffee and broth; stir, scraping up browned bits. Add chili sauce, mustard, vinegar and soy sauce; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2-3 hours. Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325F oven until heated through, about 20 minutes, before continuing.
  3. Transfer ribs to plate; tent with foil to keep warm. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.