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Coffee-Marinated Bison Short Ribs

Coffee-Marinated Bison Short Ribs


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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.


Coffee Marinated Bison Short Ribs

THE MARINADE

  • 4 cups water
  • 3 cups chilled strong brewed coffee
  • 1/2 cup coarse kosher salt
  • 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons plus 1 teaspoon Worcestershire sauce
  • 2 cups ice cubes
  • 4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
  • 1/4 cup chopped bacon (about 1 1/2 ounces)
  • 2 cups chopped onions
  • 1/2 cup chopped shallots
  • 6 garlic cloves, chopped
  • 1 small jalapeño chile, seeded, chopped
  • 1 cup strong brewed coffee
  • 1 cup low-salt chicken broth
  • 1/4 cup chili sauce (such as Heinz) or ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce

INSTRUCTIONS

1. 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.

2. 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.

3. 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


Coffee-Braised Bison Shortribs: A Low Fat Indulgence

Have you ever noticed that soon after learning a new word, or becoming interested in the latest subject matter, you begin to see signs of that new thing everywhere? You overhear people talking about it. Read a headline focusing on it. See a photo of it on the side of a bus. You do a double take–did everyone know about this thing but me?

Sometimes finding a new ingredient is like that, too. You become excited about the item–feeling uniquely able to uncover the ingredient’s culinary possibilities–only to discover everyone around you talking about how they ate it, cooked it, or shopped for it. You realize you’re not alone in your discovery. Either everyone else has just learned about The New Great Ingredient, or your culinary discovery is more a coming-to-your-senses moment.

Bison is my New Great Ingredient. After a lifetime of never cooking, eating, or even seeing bison, I suddenly see signs of bison everywhere. There are bison burgers on the menus of burger joints all over Los Angeles. Iron Chef’s battle with bison as their secret ingredient. Bison vendors sell their vacuum packed meat to lines of dedicated farmers’ market customers. Magazine articles extol the virtues of bison’s low fat, high-protein nutrition profile. Though bison may be one of America’s original meat sources, the industry seems to be breaking through to a nation of meat eaters like me, that are interested in healthier and low-fat alternatives.

Suddenly, I’m very interested in bison. And to tell you the truth, I’m craving the stuff.

Lindner Bison is owned and run by a passionate husband and wife team who left the corporate world to raise grass fed, free range, all natural bison in Northern California. Their dedication for bringing a healthy alternative to beef to the market can be witnessed by the enthusiastic (and growing) line of customers that visit their market stall or place their order on the phone every week.

Low in fat, high in protein, and high in Omega 3’s bison meat is flavorful, lean, easy to digest, and is incredibly tasty. Unlike beef, however, bison requires a touch of finesse to bring out the best in the meat. When it comes to cooking bison, it’s important to remember the maxim: “ sear on high, then low and slow “.

With the days growing colder and colder, the following Bon Appetit recipe for Coffee Marinated Bison Short Ribs is a perfect introduction to the glories of eating bison. The dish is warm and comforting with complex flavors of coffee, spice, and generous mouthfuls of succulent meat (that’s dramatically lower in fat than beef short ribs!).

Coffee Marinated Bison Short Ribs
Adapted from the February 2008 Bon Appetit

If you allow for a little planning, this is an incredibly easy and delicious recipe you’ll want to make again and again. Marinate the shortribs over night or start it first thing when you wake up, the day you’re plan to make the short ribs.

* 4 cups water
* 3 cups chilled strong brewed coffee
* 1/2 cup coarse kosher salt
* 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
* 1/4 cup pure maple syrup
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons plus 1 teaspoon Worcestershire sauce
* 2 cups ice cubes
* 4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate

* 1/4 cup chopped bacon (about 1 1/2 ounces)
* 2 cups chopped onions
* 1/2 cup chopped shallots
* 6 garlic cloves, chopped
* 1 tbsp Siracha chili sauce
* 1 cup strong brewed coffee
* 1 cup low-salt chicken broth
* 2 tablespoons Dijon mustard
* 2 tablespoons apple cider vinegar
* 1 tablespoon soy sauce

Preparation

For marinade:
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.

For short ribs:
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 Siracha 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.

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.

I suggest serving this with a simple mash of potatoes or butternut squash and some root vegetables.


Henri de Lanzac
Clos de l’Hermitage
Cotes du Rhone
2006

The coffee notes of this lush grenache, syrah, and mourvèdre blend is a spectacular pairing for the dark, java-infused flavors of the bison short ribs. Black fruit, coffee, spice and perfectly balanced fruit and acidity sing harmonious notes with the base line of earthy meat (with a touch of rich fat) of the spotlighted short ribs.

If you can’t find this wine (I found my bottle at the Wine House in Los Angeles), seek out a good Côtes du Rhone (grenache/syrah/mouvedre) for your dinner (be sure the bottle is the right temperature—cool to the touch!) and be prepared to be blown away by an incredible symphony of flavors. This was one of the most inspired wine pairings I’ve experienced in some time!


We currently only ship within the United States, including Alaska and Hawaii. To ensure your bison arrives in perfect condition, it’s packed in dry ice and shipped inside an insulated box. Standard shipping orders are shipped on Mondays and Tuesdays for delivery on Fridays and Saturdays via FedEx Residential Ground. This means your meat will arrive within 4-10 days from the day you placed your order.

If you’re starving and want your bison sooner, we have several expedited shipping options. Rush delivery fees are based on weight and destination.

All Chef’s Boxes include free standard shipping. Custom boxes have a $150 minimum per order, plus a flat rate standard shipping fee depending on your region. Please enter your ZIP code at check out for shipping rates.


6 Coffee Recipes to Try at Your Next Tailgate

Why bring the same old boring platter to your tailgate? Spice up your menu by cooking with coffee! Here are 6 simple recipes to get you started.

Coffee truly is an amazing thing. While the majority of us brew coffee and drink it in beverage form did you know you can also cook with coffee? In fact, some of the best chefs in the country do it. Just recently our H.C. Valentine line of coffees were honored at a dinner hosted by the Virginia College Culinary School in which the chefs cooked coffee into every aspect of the 5 course meal.

With sports in full swing we thought we would compile a list of delicious recipes that we found to try out at your next tailgate!

Appetizers:

Source Independent.co.uk
    This recipe has everything you could ever want in the perfect tailgate appetizer. There's bacon, beans and of course coffee! Independent.co.uk brings this recipe for your cooking pleasure. Sausage, biscuits and gravy. It is the perfect combo for any early morning tailgate. Wake your friends up with this exclusive recipe from Parade.com.

Main Courses:

Source Epicurious.com
    What good is a tailgate with cheeseburgers? This delicious recipe from Epicurious.com shows you how to make a custom coffee rub to take your cheeseburgers up a notch. Is there any better quintessential tailgate food than short ribs? This recipe from BonAppetit.com shows you just how to make a tantalizing coffee rub that will take take your short ribs to another culinary level.

Desserts:

Source RealSimple.com
    We came up with this recipe back around July 4th and it consistently is one of our higher viewed recipes. We've gotten great feedback on this twist on a classic American dessert so try it out for yourself! Realsimple.com shows you just how easy it is to add a new twist to a classic dessert. This espresso based twist is sure to please everyone at your tailgate!

Enjoy these and be sure to share your creations with us on Facebook and Twitter!


Recipe Summary

  • 1 (750 milliliter) bottle full-bodied red wine
  • 4 pounds beef short ribs
  • salt and ground black pepper to taste
  • 1 cup all-purpose flour
  • ¼ cup olive oil
  • 3 tablespoons unsalted butter
  • 1 ½ cups chopped white onion
  • 1 cup peeled and minced carrots
  • 2 cloves garlic, sliced
  • 2 sprigs fresh rosemary
  • 1 quart chicken stock, or as needed
  • ¼ cup water
  • 2 tablespoons cornstarch

Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.

Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.

Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®) add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.

Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade stir well. Simmer until wine is reduced by 1/2, about 10 minutes.

Return ribs to the pot add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.

Press the "Manual" button set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.

Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.

Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.


The Bitten Word

We are absolute fanatics when it comes to short ribs. We started cooking them last winter after reading about them in Bill Buford's Heat, and they instantly became one of our favorite things to cook. With the right marinade, they're positively mouth-watering, and braising them for a few hours makes the meat literally fall off the bone.

Our go-to has been Dave Lieberman's Hoisin Beer Short Ribs, in part because his recipe eschews a marinade, making it relatively faster to make than some others.

But there were two reasons we wanted to try this recipe from Bon Appétit, and they're both in the title -- the coffee and the bison.

While on our epic quest for pork cheeks at the Dupont Circle Farmer's Market, we happened upon Cibola Farms, a meat supplier from Virginia with an impressive array of buffalo products.    Bon Appétit had arrived only days before, so we snatched up some short ribs and stashed them in our freezer until we we were ready to make this recipe. 

The bottom line? The bison was fanastic! And marinating the ribs gave them a rich depth of flavor that makes this recipe definitely worth trying.

This is quite possibly the first time either of us has cooked with bison. But it will certainly not be the last. The beef short ribs we've come to love can sometimes turn out a little fatty. But this bison, which we picked up at our local farmers market, was thick and lean, with a slightly gamey taste that was absolutely delicious.

Soaking the ribs in the coffee marinade does add some significant time to this recipe -- at least four hours more. But the dark, rich smoky-sweet ribs were tremendous (although neither of us actually tasted coffee per se).

Were they worth the extra work? Yes! At least to try once.

And as for the bison, it was DEFINITELY something we'll cook with again.

The coffee marinade is sweetened slightly with a little maple syrup, and the sauce gets a kick thanks to a jalapeño chile.

Servings: Makes 6 servings

Marinade:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate

Short Ribs:
1/4 cup chopped bacon (about 1 1/2 ounces)
2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup low-salt chicken broth
1/4 cup chili sauce (such as Heinz) or ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce

For marinade:
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.

For short ribs:
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.

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.


Savory Bison Short Ribs

Put Savory Bison Short Ribs on the menu this week for a winning family dinner. Served on top of a bed of pasta with extra sauce, we’re pretty sure no one will complain when you call them to the table!

  1. Cook bison in oil in 4-qt Dutch oven over medium heat until brown drain.
  2. Stir in broth, horseradish and salt. Heat to boiling, reduce heat.
  3. Cover and simmer until tender (about 2 hours).
  4. Remove bison from broth – keep warm.
  5. Add onions, cover and simmer until onions are tender (5 – 8 minutes).
  6. Skim excess fat from broth. Add enough water to broth to measure 2 cups.
  7. Shake ¼ C water and 2 T flour in tightly covered container. Gradually stir into broth.
  8. Heat to boiling, stirring constantly. Boil and stir one minute remove from heat.
  9. Stir in sour cream. Pour sauce & onions over ribs.

Consider serving ribs nestled on cooked pasta and drizzled with the sauce. If necessary to refrigerate – do not exceed 48 hours.


7. Hearty Mole-Style Chili

Espresso, cinnamon, chocolate, and peppers work together to give this chili a one-of-a-kind flavor that your tastebuds will love. Better For You’s recipe yields 8 servings.

  • 2 tablespoons olive oil
  • 2 large yellow onions, peeled and thinly sliced
  • 2 celery stalks, diced
  • 2 large carrots, peeled, and diced
  • 4 cloves garlic, minced
  • 1 tablespoon instant espresso powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 chipotle chili in adobo, seeds removed, minced
  • 1 tablespoon adobo
  • ½ cup white wine
  • 2 ounces bittersweet chocolate, chopped
  • 2 large poblano or pasilla peppers, charred, steamed, seeded, peeled, and diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, with liquid
  • 1 (15-ounce) can white beans, with liquid
  • 1 tablespoon soy sauce
  • 2 cups frozen corn
  • ½ cup green onions, washed and thinly sliced
  • ½ cup fresh cilantro, washed and minced
  • Optional toppings: sour cream or nonfat Greek yogurt, grated sharp cheddar, crumbled cotija cheese, sliced avocado

Directions : In a large pot, heat oil over medium-high heat. Add onions and sauté until soft, about 10 minutes. Add celery, carrots, and minced garlic. Sauté for an additional 3 minutes. Add espresso powder, cumin, paprika, cinnamon, chipotle chili, and adobo and cook for about 2 minutes. Deglaze the pot by adding the white wine and scraping the bottom of the pot to loosen up stuck residue.

Add the chocolate, poblano peppers, tomatoes, black and white beans, water, and soy sauce. Bring mixture to a boil and then reduce heat to a simmer. Simmer for 20 minutes and then add the frozen corn. Cook for an additional 15 minutes and then remove from heat. Season to taste with salt and black pepper. Top with green onions and cilantro. Garnish with optional toppings.



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