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Coffee Marinated Carmen Creek Gourmet Bison Short Ribs

The marinade and the braise liquid in this recipe combine to create a deep smoky flavor with hints of coffee and sweet maple syrup. If it looks like work, relax. The marinade can be done ahead and your slow cooker can braise while you enjoy a coffee.

While this is a fabulous meal to serve to guests, be cautioned. You’ll be asked to make it over, and over, and over again…

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Recipe Information

  • Prep Time: 30 minutes (can be done up to two days ahead)
  • Cook Time: Braise in oven for 2½ hours or slow cook for 6 hours
  • Serves: Six

Nutritional information

Per ½ lb. Carmen Creek Gourmet Bison Short Ribs (meat only)
  • Calories: 263
  • Fat: 6.9g
  • Protein: 52g

Ingredients

Marinade

  • 4 cups water
  • 3 cups chilled strong coffee
  • ½ cup coarse kosher or sea salt
  • 3 tbsp. plus 2 tsp. of packed, dark, brown sugar
  • ¼ cup pure maple syrup
  • Chopped fresh rosemary.
  • 2 tbsp. plus 1 tsp. Worcestershire sauce
  • 2 cups ice cubes
  • 4 lbs. Carmen Creek Gourmet Bison Short Ribs (fresh or thawed) cut between ribs to separate

Braise

  • ¼ cup chopped bacon
  • 2 cups chopped onions and ½ cup chopped shallots
  • 6 minced garlic cloves
  • 1 small Jalapeno chile, seeded and chopped
  • 1 cup strong brewed coffee
  • 1 cup low sodium chicken broth
  • ¼ cup chili sauce or ketchup
  • 2 tbsp. Dijon mustard
  • 1 tbsp. soy sauce

Directions

Marinade

  • Stir water, coffee, salt and sugar in a large bowl until salt and sugar dissolve.
  • Add syrup, rosemary, Worcestershire sauce and ice cubes. Stir until ice melts.
  • Add ribs and submerge into the liquid. Cover the bowl with a plate and chill in the refrigerator for 4-6 hours.  Check to make sure ribs are still submerged.
  • Drain the ribs and discard the marinade.
  • You can do this step up to two days prior. Put drained ribs into sealed food storage bag and keep refrigerated.

Braise

  • Preheat the oven the 325°F or put slow cooker on low setting.
  • Sauté bacon in a heavy, large, wide ovenproof pot over medium heat until just about brown. Using a slotted spoon, remove bacon and set aside.
  • Increase heat to medium high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs on both sides until brown. Remove and set aside.
  • Add onions, shallots, garlic and jalapeno to pot. Reduce to medium heat, cover and cook until vegetables are soft.
  • Add coffee and broth, stir and scrape up the brown bits. Add remaining ingredients and bring to a boil.
  • Add bacon and ribs, cover pot and place in the oven or transfer mixture to slow cooker. Braise in the oven for 2 ½ hours or slow cook for 6 hours until meat is tender.
  • Remove ribs, tent with foil. Spoon fat off surface of sauce, boil liquid to reduce to 2 cups. Pour sauce over ribs to serve.