Ribs are enjoyed year around, but with the grilling season in full swing, I have received a few good questions recently on the preparation of them. Hopefully it will clarify some of your questions too. The first lesson is: 100% Grass-Fed Bison Ribs are not like corn finished bison or beef ribs. If you are following a recipe that is formulated using pork or corn fed meat and are using Wild Idea Buffalo 100% Grass-Fed Ribs, and it doesn’t turn out, this could be why. When you find a recipe that sounds good to you, it doesn’t mean that you have to abandon the idea of the recipe. Use the seasonings, liquids or sauces, but for best results, follow one of the techniques listed below. Before we get to techniques, here are a few other options you have in preparing ribs. *Removing membrane from the backside of ribs: I do this only occasionally, if I’m preparing for a fancier affair, otherwise I leave the membrane intact. It will become soft during cooking process and is easy to remove after cooking or while eating. If you choose to remove the membrane, slide a knife between membrane and meat, preferably at a corner, until you can easily grab a hold of the membrane with your fingers. Drop your knife and use one hand as resistance on ribs and the other to pull the membrane away from the meat. *Trimming: Some people choose to trim the ribs of exterior fat. I do not, unless there is an excessive layer of fat on the ribs. During the cooking process the fat will become very gelatinous and buttery, which my family likes. This however is a personal preference. *Scoring ribs: I score the ribs if I am marinating, to tenderize or to get more of the marinade flavor or rub into the meat. Score buffalo ribs by making about ½ inch deep and 1 inch long cuts in the meat or fat. *Marinating: If you are using a marinade to tenderize and not just flavor the buffalo ribs, my recommendation is pineapple juice, or better yet pureed pineapple. The enzymes in pineapple will assist in breaking down the connective tissue. For ribs you can marinade in pineapple for up to 24 hours, but watch marinating time on other cuts of meat, as pineapple can turn a roast or steak into mushy meat. If you are interested in marinating you might want to try my recipe for Wild Idea Buffalo Jerk Ribs, located here, http://wildideabuffalo.com/2014/grilled-jerk-buffalo-ribs/. The following techniques, for the listed Wild Idea Buffalo rib cuts, I have found to be very successful. *For Un-Cut Short Plate and Short Ribs: *Braising Technique: Cook ribs in liquid in a heavy roaster, Dutch oven or Crock Pot, covered with lid or heavy foil. Braising achieves tenderness, and keeps meat moist and juicy. If braising is done in oven, set oven temperature to 375° and braise for 3.5 to 4 hours, for fall of the bone tender ribs. Use less time if you want buffalo ribs a little chewy. Lower temperatures can be used, but time will need to be increased, which works well for Crock Pots or lower oven settings of around 190°. Adjust time and temperature based on poundage of product. Also know your slow cooker, as each preform a little differently. I have braised ribs in a slow cooker for 6 to 8 hours depending on setting and poundage. Product is ready when you can easily pull meat apart with two forks. Continue braising until this is achieved. Additional liquids may be needed. After braising …
Buffalo Stock
Buffalo Stock (makes about 4 quarts) Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 carrots, chopped 3 stalks celery, chopped salt & pepper 1 to 2 tablespoons olive oil Preparation: Preheat oven to 400*. Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper. Bake in oven for 45 minutes, turning ingredients occasionally. Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water. Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours. Strain liquid away from other ingredients and refrigerate. After stock is completely cooled, remove fat that has settled to the surface. Store in jars for later use For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.
Grilled Basil Shanks
Grilled Basil Shank Steaks with Pesto Pasta and Cucumber Tomato Salad Serves 4 (Active time: ½ hour) Shank Ingredients: 4 Buffalo Shank Steaks, rinsed and patted dry and tied with butcher string (this helps to keep the shank form falling apart). 1 Tb. olive oil 1 tsp. salt 2 tsp. black pepper 4 cups organic apple cider 1 cup packed fresh basil leaves *pasta, cooked el dente Basil Pesto Ingredients: 2 cups packed fresh basil leaves 1 clove garlic (adjust to your liking) 2 tsp. black pepper 1 tsp. salt ¾ cup freshly grated Parmesan ¼ cup pine nuts (optional) 1 cup olive oil Mix all ingredients together until well incorporated. Set aside until needed, refrigerate leftovers for later use. Preparation: 1.) Preheat grill to 500*. 2.) Rub shank steaks with olive oil, and season with salt and pepper. 3.) Mix apple cider with fresh basil leaves in blender and pour into Crock Pot on high setting. 4.) Place shank steaks on hot grill and sear for two minutes with grill lid shut. 5.) Turn shanks and brush grilled side with 1 Tb. each basil pesto. Close grill lid and sear other side for 2 minutes. 6.) Turn again, and brush newly grilled side with additional pesto. Close lid and grill for one minute. Turn and repeat. 7.) Place grilled shank steaks into hot basil cider in Crock Pot and cover with lid. You will want to braise for 4 hours on medium to medium high heat. *Small bubbles should break the surface. Or set on low to medium heat and cook for 8 hours. 8.) Turn steaks and allow to soak in juices if steaks for a few minutes if steaks were not fully covered in juices. 9.) Remove shank steaks from juices and brush again with pesto and sear one minute each side on hot grill. *Optional. 10.) Toss warm pasta with ½ cup basil pesto and divide between plates. Top with shank steak and drizzle with additional pesto. Accompany with garden fresh Cucumber Tomato Salad tossed with Sweet Basil Vinaigrette. The perfect taste of summer! Sweet Basil Vinaigrette Ingredients: 1 cup packed fresh basil leaves ¼ cup sugar 1 Tb. Black pepper 1 tsp. salt 1 cup rice vinegar ¾ cup olive oil Salad Ingredients: 4 cups leafy greens, divided between plates 1 cucumber, diced 1 cup grape tomatoes, halved ¼ red onion, diced ½ tsp. each salt and pepper 1.) Mix all ingredients in blender, except olive oil until well incorporated. Slowly drizzle in oil with blender running. Serve at room temperature. Refrigerate any leftovers for later use. 2.) Toss cucumber, tomatoes and onion with ½ cup basil vinaigrette and spoon over leafy greens. Drizzle with more dressing if desired.
Grilled Jerk Buffalo Ribs
(serves 2 to 4) This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested. Ingredients: 1 – pkg. Buffalo Back Ribs or Short Ribs 2/3 – cup ketchup Jerk Marinade Ingredients: 1- cup pineapple juice ¼ – cup soy 3 – cloves garlic ¼ – cup brown sugar 2 – tablespoons jerk seasoning (recipe for homemade jerk seasoning included with purchase, or packaged jerk seasoning is available at most groceries) Preparation: Rinse ribs and pat dry with paper towel. Mix all marinade ingredients together in blender and pulse to incorporate. Divide marinade in half. For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time. Mix the other half of marinade with ketchup and set aside. Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce. Pre-heat gas grill to medium high heat of about 400°. Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired. Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish. Recipe for both side dishes are included with purchase.
Caldo de Bisonte (Bison Soup)
Caldo de Bisonte (Bison Soup) Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible. Ingredients: 1 Tb. olive oil 1 3 lb. pkg. Wild Idea Buffalo Short Ribs 2 tsp. salt 2 tsp. black pepper 2 tsp. cumin 2 tsp. coriander 1 tsp. cardamom 3 cloves garlic, minced 1 quart water 1 10oz. can diced tomatoes 2 cups buffalo stock or organic chicken broth ¼ cup fresh lime juice ½ cabbage, chopped ½ onion, chopped 4 carrots, peeled and sliced 6 to 8 new potatoes, par-boiled and quartered 2 small zucchini, quartered and sliced 1 16oz. bag frozen corn Preparation: 1.) Pre-heat Crock Pot to highest temperature. 2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece. 3.) Mix all of the dry spices together and divide into two dishes. 4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil. 5.) Reduce heat to low and set Crock Pot for 8 hours. 6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.) 7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck. 8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden. 9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas. Wine Pairing: Clos du Bois Fume Blanc
Buffalo Ox-Bone Soup
(serves 8) This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 large Daikon radishes, peeled and quartered 2 cloves garlic, halved + 2 cloves garlic, chopped Salt (to taste) 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce 3 Tbl. Sesame Oil 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced ½ tsp. black pepper 2 tsp. red pepper flake 8 cups cooked rice 1 bunch radishes, sliced fresh grated ginger or pickled ginger Instructions: Wash bones and shank meat under cold water. Soak bones and shank meat in cold water for 2 hours. Rinse bones again under cold water. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles. Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours. Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator. Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours. While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate. Drain the bones, reserving the milky broth. Cover and place in refrigerator. Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours. Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.) Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat. Season with salt to taste, starting with a little and adding until milky broth has full flavor. Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot. To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like. Soooooooo delicious! Wine Pairing: Bonny Doon Pacific Rim Dry Riesling, Central Coast, CA
Osso Bucco
Serves 4 If you are looking for a great recipe with an alternative cut of meat look no further. Our Osso Bucco recipe will help you prepare a fantastic meal. Just like your Italian grandma made it — if she were a frontierswoman. Ingredients: 1 pkg. buffalo shanks, rinsed, patted dry and tied with butcher string ½ cup flour 1 teaspoon kosher salt 1 tablespoon black pepper 1 tablespoon dried thyme 2 tablespoons olive oil 2 tablespoons butter 1 onion, chopped 1 cup mushrooms, sliced 2 clove garlic, chopped (2 tablespoons) 1 teaspoon salt 1 tablespoon black pepper 1 bottle white wine ¼ cup parsley, finely chopped 4 fresh thyme sprigs zest of 1 lemon 2 tablespoons arrow root or corn starch ½ cup wine 1 cup tomatoes, diced Preparation: Mix flour with 1 teaspoon salt, 1 tablespoon pepper and thyme. Roll shanks in flour mixture. In heavy deep sauté pan over medium high heat, add half of the butter and oil. Place shanks in pan and brown on both sides. Remove shanks from pan. Heat remaining butter & oil and add onions, mushrooms and garlic and sauté for 10 minutes. Deglaze pan with white wine. Return shanks. Add parsley, thyme and lemon and bring to full heat. Cover shanks and place in 350* oven for 2 hours. Turn half way through. Remove shanks from pan and place on platter. Cover with foil to keep heat in. Return pan & juices to stove top over medium high heat. Add thickening agent to ½ cup white wine, and whisk into pan juices. Bring to a boil. Pour sauce over shanks. Garnish with chopped tomatoes and lemon wedges. Serve over Creamy Chevre & Chive Risotto (recipe included upon request with purchase).
B.B.Q Buffalo Short Ribs or Un-Cut Short Plate
Serves 6 to 8 The spicy rub adds a little extra kick to these delicious ribs. Follow these simple cooking instructions below, for fall of the bone fabulous ribs. Ingredients: For Spice Rub: 3 Tb. Chili Powder 2 Tb. Cumin 1 T. Brown Sugar 2 tsp. Onion Powder ¼ tsp.Cayenne ¼ cup Olive Oil Ingredients: For Ribs: 2 pkgs. short ribs or 1 un-cut short plate 2 cups hot apple cider 1 T liquid smoke BBQ Sauce (see below) Preparation: Rinse ribs and pat dry. Massage rub into ribs and let rest at room temperature for 2 hours or overnight in refrigerator, allowing to rest at room temperature before cooking. Preheat oven to 500°. Place ribs in heavy roasting pan fatty side up. Brown ribs for 10 minutes, uncovered in hot oven. Add 2 c hot apple cider and 1 T liquid smoke to pan, cover ribs tightly and braise at high heat for 15 minutes. Reduce heat to 350° and braise for 2 ½ hrs. Ribs should easily pull apart with two forks when done. If not, continue braising until fall off the bone tenderness is achieved. Remove from oven and let rest covered until ready to grill or broil. Wrap grill grates with aluminum foil. Make slits with a knife in foil. Preheat grill to medium high heat (*375). Or preheat oven to broil. Place warm ribs on hot foil and brush with the BBQ sauce. Close grill lid during cooking, allowing ribs to become sticky, about 4 minutes. Or place on baking pan with a little of the liquids, brush with sauce of your choice and broil for 4 minutes. Note: Spices, braising liquids, mops or sauces can vary to your liking, but this technique works very well for grass-fed buffalo ribs. Jill’s B.B. Q. Sauce Ingredients: 1 T. Black Pepper 1 tsp.Cayenne 1 tsp. Chili Powder 1 tsp. Cumin 1 tsp. Coriander 1 tsp. Cinnamon ¼ cup Olive Oil 1 cup finely chopped onion 2 T. chopped Garlic 1/2 cup Bourbon or Brandy 2.4 lbs. Ketchup 1 T.DijonMustard 1 T. Worcestershire Dash of Liquid Smoke Preparation: Mix spices together. In heavy saucepan over medium high heat, heat olive oil. Add onion, garlic and spices. Saute for 5 minutes. Deglaze pan with bourbon. Add remaining ingredients, plus one cup of pan juices. Stir well to incorporate. Bring to a simmer. * Refrigerate leftover B.B.Q. sauce, for later use.
Buffalo Shank Potjiekos "African Bush Stew"
This recipe is an adaptation of an African favorite. It is made in a 3 legged cast iron pot (Potjie), that sits in a bed of coals, but you could also make on a stove top or oven. The aromas from the herbs and simmering meat will make your mouth water long before it is ready. I use bison shanks for this recipe, and the simmering will make the meat fall off the bone. For serving, place pieces of meat in center of the bowl and spoon vegetables and broth over the top. The marrow adds a great flavor to this any remaining marrow left in shank bone can be spooned out and smeared on griddle bread. A great campfire dinner – even if you’re not camping! Ingredients: 1 package Buffalo Shanks, rinsed & patted dry 2 tablespoons butter 2 tablespoons olive oil ¼ cup flour 1 teaspoon salt 1 tablespoon pepper 2 cloves garlic, chopped 2 teaspoons curry 1 teaspoon ginger 1 teaspoon turmeric 1 teaspoon cloves ½ teaspoon cinnamon 2 teaspoons salt 2 tablespoons black pepper ½ cup brandy 2 quarts buffalo stock or organic beef stock 4 red potatoes, chopped 4 carrots, chopped 2 leeks, chopped 4 celery stalks, chopped ½ cup parsley, chopped 1 lemon, juiced 1.) Mix flour, salt and pepper together and roll shanks in flour mixture and set aside. 2.) Place potjie or cast iron pot over medium hot coals (can also be done over burner), and add butter & oil and heat. 3.) Place floured shanks in oil and brown on both sides. Remove & set aside. 4.) Add onion, garlic, all the remaining spices and sauté for 4 minutes. 5.) Deglaze pan with brandy. 6.) Return shanks to pot and add stock. Cover and move pot to medium coals. 7.) Simmer for 2 hours, or until meat is tender. 8.) Add potatoes and continue cooking for an additional half hour. 9.) Add remaining vegetables and cook for another half hour or until vegetables are tender. 10.)Finish with parsley, lemon and season to taste if needed with salt & pepper. Wine Pairing: South African Pinotage – We tasted many Pinotages, and although they varied, it didn’t take long for it to become our preferred request. Most were plum colored, light fruit to the nose and medium bodied, making them very enjoyable with the variety of game dishes we consumed.
Chili Spiced Un-Cut Short Ribs with Tangy Mop
Chili Spiced Un-Short Ribs or Back Ribs with Tangy Mop We had a pre-fathers day celebration at the ranch last weekend; it was loaded with children’s laughter, proud parents, beaming grandparents and great food. Our guests brought sides and dessert, (a great way to throw a party) and I was on the Buffalo Ribs. Not just any ribs – but uncut buffalo short ribs, measuring at about 1 foot square, these make for a very impressive presentation. The kids thought they were cool and experience has taught me that if you can please a child – you’ve nailed it. My preparation is as follows. I use a foil steaming method for this recipe, which is great for hot summer months, when you want a hot meal, but a cool house. 1 pkg. Uncut Buffalo Short Rib Plate, 6 lbs. (adjust amount of rub based on # of ribs) 5 tablespoons chili powder 2 tablespoons coriander 2 tablespoons cumin 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons liquid smoke 2 tablespoons olive oil ¼ cup apple cider vinegar Tangy Mop 1 tablespoon reserved rub ½ jar Hoisin sauce ½ cup orange juice ¼ cup Asian chili garlic sauce ¼ cup ketchup Rinse ribs and pat dry. Place on 2 sheets of large heavy foil. Mix spices, liquid smoke and olive oil and make a paste. Rub all but 1 tablespoon of paste into the ribs, covering both sides. Pour vinegar on bottom of foil. Seal the each piece of foil tightly. Place on high rack over low heat on a gas grill. Close grill hood and let cook undisturbed for 3 hours, or until desired tenderness is reached. Remove from grill and let rest for 20 minutes. While ribs are resting, mix ingredients for tangy mop. Turn grill to medium high heat, about 400*. Brush tangy mop over ribs and return to grill, turn and brush with more of the mop as desired. Grill for an additional 5 minutes. The short rib plate is really meaty, tender and tasty. A meal fit for a king (or a Dad). Wine Pairing: Ravens Wood, 2007 Petite Syrah, CA Fruit forward with hints of chocolate and spice. And, a nice round smooth finish. Syrah’s or Shiraz’s go very well with barbequed meats.