Merlot Bison Short Ribs Recipes

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SPICE RUBBED GRILLED AMERICAN BISON SHORT RIBS WITH ORANGE HONEY CHIPOTLE BBQ SAUCE



Spice Rubbed Grilled American Bison Short Ribs with Orange Honey Chipotle BBQ Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons ancho chile powder
2 tablespoons Spanish sweet paprika
1 tablespoon ground cumin
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
Canola oil, for brushing
16 bone-in 1/3- to 1/2-inch-thick flanken-style American bison short ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Orange Honey Chipotle BBQ Sauce, for brushing, recipe follows
2 tablespoons canola oil
1 clove garlic, finely chopped
1 small red onion, finely diced
1/2 cup freshly squeezed orange juice
Finely grated zest of 1 orange
1/2 cup ketchup
1/4 cup clover honey
1/4 cup red wine vinegar
2 tablespoons chipotle in adobo puree
1 tablespoon soy sauce
1 1/2 teaspoons ancho chile powder
1 teaspoon kosher salt

Steps:

  • Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes.
  • Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced.
  • Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature.

GARLIC BRAISED SHORT RIBS WITH RED WINE



Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories     meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

Steps:

  • Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
  • Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  • Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
  • Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
  • Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

ASIAN BISON SHORT RIBS



Asian Bison Short Ribs image

Sesame oil, soy sauce, orange juice, and cayenne pepper enhance the flavor of these rich bison ribs cooked long and slow with vegetables.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 11h20m

Yield 6

Number Of Ingredients 17

2 cups chopped onions
1 cup sliced carrots
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
4 pounds bison short ribs
1 tablespoon toasted sesame oil, or more to taste
1 cup beef broth
½ cup orange juice
¼ cup soy sauce
3 tablespoons packed brown sugar
4 cloves garlic, minced
¼ teaspoon cayenne pepper
2 tablespoons cornstarch
Salt and black pepper
Hot cooked rice
Chopped fresh cilantro

Steps:

  • Place onions and carrots in a 5- to 6-quart slow cooker. Combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a large resealable plastic bag. Trim fat from bison short ribs. If needed, cut into single rib portions. Pat dry with paper towels. Add bison short ribs, a few at a time, to the plastic bag, shaking to coat.
  • Heat oil over medium-high heat in a very large skillet. Cook bison short ribs, half at a time, in hot oil until brown on all sides, adding more oil if necessary. Place in slow cooker on top of vegetables.
  • Combine broth, orange juice, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a medium bowl. Pour over bison short ribs and vegetables in slow cooker.
  • Cover and cook on low for 11 to 12 hours or on high or 5-1/2 to 6 hours. Use a slotted spoon to transfer bison short ribs and vegetables to a serving platter; reserve cooking liquid. Cover bison short ribs and vegetables with foil to keep warm.
  • For sauce, skim fat from cooking liquid; measure 3 cups of the liquid. Discard the remaining liquid. Combine the 3 cups cooking liquid and cornstarch in a medium saucepan. Cook and stir over medium-high heat until slightly thickened and bubbly. Cook and stir for 2 more minutes. Season to taste with additional salt and black pepper. Serve with rice and sprinkle with cilantro.

MERLOT BISON SHORT RIBS



Merlot Bison Short Ribs image

Provided by Food Network

Categories     main-dish

Time 12h

Yield 6 Servings

Number Of Ingredients 17

ison Freshly grated zest and juice of two lemons
1/2 cup chopped fresh rosemary
1 tbsp. minced fresh garlic
Hefty pinch of coarse ground pepper
Slightly less hefty pinch of coarse sea salt
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tbsp. grainy mustard
2 lbs. Bison Short Ribs (fresh or fully thawed) sliced between the ribs into smaller pieces
1 large leek, sliced and I large red onion minced
1 cup of chopped fresh or frozen cranberries (optional)
Freshly grated zest of one large orange
1 cup of chopped fresh rosemary (not including woody stalk)
4 cloves of minced fresh garlic
1 bottle of rich dry merlot
1/2 wine bottle of water
Sea salt and coarse ground pepper to taste

Steps:

  • Marinade:
  • Combine all ingredients into a bowl and thoroughly whisk to blend. Marinade can be made day ahead and kept at room temperature in a sealed glass jar.
  • Pour marinade into a food storage bag, add the ribs and seal. Lay flat in the refrigerator for 4-6 hours turning occasionally.
  • Remove ribs. Discard marinade.
  • Ribs:
  • Pre heat oven to 300°F or put slow cooker setting on low.
  • In a heavy ovenproof pot, heat 2 tbsp. olive oil over medium heat.
  • Sear ribs one batch at a time, until browned. Remove. Reduce heat to low.
  • Add all vegetables, herbs, garlic, cranberries, orange zest and saute until soft.
  • Empty one bottle of merlot into pot. Refill bottle half way with water and pour into pot.
  • Bring to boil stirring up brown bits on the bottom of the pan.
  • Season lightly with sea salt and coarse ground pepper
  • Gently place ribs into the pot ensuring they are just covered with liquid.
  • Cover and place pot in the oven and cook for 4 hours or until fork tender
  • Carefully transfer mixture to slow cooker, cook on low for 6-8 hours until fork tender
  • Remove ribs and tent with foil.
  • Using slotted spoon remove fat from surface of sauce. Bring remaining sauce to a boil and reduce to thicker consistency. Pour over ribs and serve.

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