Buffalo BBQ Short Ribs


Buffalo BBQ Short Ribs
  • 4 lbs. short ribs
  • 1 bottle BBQ sauce
  1. For the fastest and most simple method, simply place ribs into the crock pot, pour the bottle of BBQ sauce over the top and cook on low for 7 hours.
  2. For a slightly better flavor on the ribs, salt and pepper the ribs, brown them in a pot on the stove on medium-high heat in olive or vegetable oil, then place into the crock pot with the BBQ sauce.
  3. Serve with mash potatoes to soak up the buffalo flavored BBQ sauce.

Red Wine-Braised Short Ribs


Red Wine-Braised Short Ribs
  • 4 pounds bison short ribs
  • 3 tablespoons cooking oil
  • 3 medium onions, chopped
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 bottle (750 ml) dry red wine
  • 10 flat-leaf parsley sprigs
  • 8 thyme sprigs
  • 4 oregano sprigs
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1 head garlic, halved horitontally
  • 4 cups broth / stock
  1. Preheat oven to 350F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  3. Cook until short ribs are tender, 2-3 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

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.

Simple Slow Cooker Short Ribs


Simple Slow Cooker Short Ribs
  • 4-1/2 lbs. short ribs
  • 1 cup red wine
  • 1 cup broth
  • 15 ounce can chopped tomatoes
  • 1 small chopped onion
  • 1 tablespoon Herbs de Provence (or other)
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 garlic cloves
  1. Place ribs in bottom of slow cooker (aka crock pot). These can even be totally frozen. Sprinkle with salt and pepper. Layer in all remaining ingredients. Set cooker on low for 7 hours if ribs are defrosted or 8 hours if ribs are frozen.
  2. Using tongs, remove the ribs to a plate. Discard bay leaves. Mix the liquid. You can either cut the ribs apart by slicing between the bones to create single bone pieces with meat attached, place on rice or mashed potatoes and drizzle sauce over to serve. Or, you can let the ribs cool and remove all bones and connective tissue and dropping semi-shredded meat back into the liquid in order to have a stew-like dish that is suitable for adding cooked vegetables or dressing up further.
  3. For a more substantial dish, add 1-2 cups of pre-soaked dry beans to the base of the crock pot at the start.