Braised Bison Short Ribs With Asian Slaw Recipes

BRAISED BISON

Steps:

• For the bison dry rub: Blend the chiles, cumin seeds and corn powder in a spice grinder into a smooth powder and set aside. Transfer to a mixing bowl and add the sage, garlic powder, smoked paprika, salt and pepper. Mix thoroughly and keep in a mason jar.
• For the braised bison: Preheat a grill for cooking over medium-high heat and preheat the oven to 225 degrees F.
• Place the bison on a cookie sheet and cover it with oil. Cover with about 5 tablespoons dry rub, thoroughly covering the entire cut. Sear the meat all over on the grill, about 5 minutes per side, then transfer to a Dutch oven and add enough stock to cover the meat halfway. Cover with foil, then the lid and bake until tender, about 12 hours.
• Remove the meat from the hot stock to a cookie sheet and let rest, at least 20 minutes.
• For the chile reduction: Deseed chiles and toast them. Char onion and tomatoes. Put chiles, onion, tomatoes and garlic in a blender along with 2 cups bison stock left behind from cooking the bison and blend until smooth. Add salt and pepper to taste.
• Use tongs to pull the meat apart and use your hands to separate the fat (discard the fat).
• Cut meat into smaller pieces and return to the Dutch oven with the hot stock and 1 cup chile reduction.

V'S SLOW-BRAISED KOREAN SHORT RIBS WITH CARAMELIZED KIMCHI RICE AND KOREAN CABBAGE SLAW

Steps:

• For the ribs: Preheat the oven to 400 degrees F.
• In a medium bowl, whisk together 3/4 cup canola oil, rice wine vinegar, soy sauce and chili-garlic paste to make a vinaigrette. Measure out 1/3 cup of the mixture and set aside, reserving for later. Add Bulgogi Marinade, sesame oil, and salt to the bowl; whisk to combine. Place ribs in a 9-by-13-inch pan, in two even layers. Pour sauce over ribs, shuffling the ribs around to ensure the sauce coats every side of every rib. Cover the pan securely with foil. Bake the ribs until the meat is tender and almost falling off the bone, about 1 hour and 20 minutes. To check ribs for doneness, lift corner of the foil and plastic wrap and use a fork to try to pick up a rib. If the meat is not yet done, replace plastic wrap and foil and place ribs back in oven for an additional 15 minutes. Remove ribs from oven.
• For the sides: Chop the kimchi into 1/2-inch pieces. Heat a large saute pan over medium-high heat; add the remaining 2 tablespoons canola oil. Add the butter and kimchi to the pan. Stir until the kimchi is caramelized and turns golden brown, about 5 minutes. Add the rice and stir well to combine. Cook until the rice fully absorbs the liquid from the kimchi and the flavors are incorporated, about 5 to 8 minutes. Add salt to taste. Remove from heat. Place the green and red cabbage in a medium bowl. Pour the reserved 1/3 cup vinaigrette over the cabbage and toss to coat.
• Divide the kimchi rice equally among four plates, placing it in a pile on one side of each plate. Do the same with the cabbage slaw, placing it next to the kimchi rice on each plate. Using a large spatula, gently remove ribs from the pan and place 3 ribs on top of the rice and slaw. Sprinkle with sesame seeds if using.
• Place soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, onion, pear, apple, and mirin in a blender and blend until pulpy but not liquified. Refrigerate in an airtight container until ready to use.
• Use a knife to slit the bottom of each cabbage an inch into the base. Set knife aside. With your hands, rip each cabbage in half lengthwise. Submerge the cabbage halves in water for 15 minutes. While cabbage soaks, put the 2 cups water and flour into a pan on the stove on high heat; bring to a boil, stirring constantly. When water reaches a boil, reduce heat to medium and simmer until the liquid coats the spoon, about 10 to 15 minutes. Remove from heat and stir in brown sugar. Set aside to cool.
• Remove cabbage from water, and shake off any excess water; place cabbage in a large bowl. Sprinkle and massage salt into each individual cabbage leaf. Let sit for 1 hour, turning cabbage every 15 minutes. Pour the cooled flour mixture into a blender. Add the oyster sauce, garlic cloves and ginger; blend until smooth. Pour into a bowl and stir in the gochujaro, daikon radish, and green onions. Rinse the cabbage in the sink to remove salt, and squeeze or shake out any excess water. Rinse bowl and return cabbage to the bowl. Using gloves (repeat: using gloves), massage paste in between each cabbage leaf. After working paste into each half of cabbage, place cabbage into a prepared kimchi vessel and press it down to the bottom as far as it will go. When all the cabbage is in the vessel, add any remaining paste to top of the cabbage. Make sure there is a weight to keep the cabbage below the level of the liquid. Replace lid or close bag, whichever is needed for the type of vessel being used; be sure there is ability for air to escape. Place a baking sheet underneath kimchi vessel before storing it to catch any liquid that may overflow during the fermentation process. Store kimchi container in a dark, out-of-the-way place at room temperature for 24 hours. Check after 12 hours to make sure cabbage is submerged in the liquid; if not, press cabbage down into the liquid.
• After 24 hours, place kimchi container in the refrigerator. Let kimchi sit for a minimum of 7 days before eating, checking and pressing down every 3 days. The longer the kimchi is allowed to sit and ferment, the stronger the flavor; the sweet spot is around 20 days.
• Note: There are a variety of vessels you can use to make kimchi. You can use a traditional earthenware jar, food-safe bucket, or even a large bowl or food storage container. Make sure your vessel is large enough to have room at the top for the fermentation process to happen. I suggest a clean black garbage bag as a liner to any container you use so it creates a dark environment, and it's easy to check because you can unwrap and retie it easily. For your weight, use anything heavy that fits inside the top of the container; I use a brick wrapped in foil.

MERLOT BISON SHORT RIBS

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.

ASIAN-STYLE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
• Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
• Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
• Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.