Apr 08 2015 - Apr 23 2015

Bison Short Ribs

Marinade: Zest And Juice Of 10 Lemons
2 Cups Fresh Chopped Rosemary
6 tbsp Minced Fresh Garlic
5 tbsp Coarse Ground Black Pepper
5 tbsp Coarse Sea Salt
1.5 Cups Olive Oil
1 cup Balsamic Vinegar
1 cup Red wine Vinegar
8 tbsp Grainy Mustard

Take sliver-skin off ribs. Combine all ingredients. Place ribs in large pan and cover in marinade. Wrap and shake, marinade for 2 days, mixing occasionally and moving ribs from top to bottom.

Braise: 5 Onions Large Diced
3 Fennel Heads And Leaves Large Diced
5 Carrots Large Diced
3 Celery Stalks Large Diced
1 Cup Fresh Chopped Rosemary And Thyme
2 tbsp Ground Sage
3 tbsp Mustard Seeds
4 tbsp Whole Peppercorns
2L Beef Broth
2L Red Wine

Get braising pan really hot with oil. Get a good quick brown on both sides of the ribs, then remove. Turn down heat and add vegetables (except fennel leaf, that goes with seasoning), saute quick then sweat for 10 minutes, scraping pan as you go. Deglaze with a touch of red wine then fill with liquid. Add ribs back in followed by seasoning, evenly distributed, mix in well. Add leftover marinade into braising pan. Cover in foil and put in oven for 3 and a half hours at 300, low fan. Remove and place on drip pans bones facing down, saving all the broth in a pail.

(1) Comments:

Ryan - 2015-06-07 12:33:58:

Please note the above is for a 20kg recipe of bison short ribs.

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