Coffee-Marinated Bison Short Ribs

By cprzybyl

Ingredients

• IngredientsMarinade:
• 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 jalape�hile, 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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

PreparationFor 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. Saut�acon 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 jalape�o 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.