Sunday, February 5, 2012

Mocha Stout Braised Bison Short Ribs

January went a lot faster than expected, so we're tip-toeing back a week or so to include this in our January 'eating seasonally' menus.

In our region, kale and other dark leafys are still found in season, along with sweet potatoes and winter squashes. Those have been the stars of January dishes, and for this we brought in some other local stars along with a few items out of the herb garden, and some stored away in the freezer and larder.  The ribs were served with Mocha Stout Braised Root Mash and Stout Sprouts - you can find both of those recipes at Crazy Green Studios' Recipe link (where more homemade always tastes better on handmade!) - they'll be added here as soon as time permits.

Mocha Stout Braised Bison Short Ribs

Preheat oven to 250

the rub:
2 cloves garlic, chopped
small handful fresh thyme leaves
1 medium shallot bulb, chopped
salt, fresh ground pepper
olive oil

mix rub ingredients together, using enough oil to bind them.

6 Carolina Bison short ribs

If ribs are frozen, thaw them completely in the fridge. When thawed, drizzle a bit of olive oil on all sides, then put the rub on, all over. Let sit at room temperature for 30 minutes or so to reach room temp.

Heat oil in oven-ready saucepan big enough to hold ribs without crowding. Brown all sides of the ribs in batches and remove to a plate.

1 shallot, chopped
1 clove garlic, chopped
1 carrot, chopped
olive oil

1 cup Highland Black Mocha Stout
1 cup veggie stock or broth
3 whole garlic cloves
2 large shallot bulbs, cut into 2-3 pieces
1 carrot, cut in half and in 1-inch pieces

Add shallot/garlic/carrot with more oil if necessary and quickly saute until soft. Deglaze the pan with a little of the Mocha Stout, scraping up all the goodness from the bottom of the pan and mix it all in well. Add the ribs, bone side up, back to the pan and cover with the rest of the mocha stout and the broth/stock. Toss in the garlic heads, shallot, and carrot pieces. Bring the liquid to a boil, cover and put the pan in the preheated oven for a nice, aroma-filled 3-4 hours. 

Check it at 3 hours - if it's not falling off the bone, let it go longer. When done, remove the ribs to a plate. If the braising liquid has mostly cooked off, add a touch of stock and immersion blend it into a nice, thick gravy.