We ran out to visit the lovely folks at Whitefeather Meats on Saturday so Beloved could pick up a couple of things to take on his business trip this week. While we were there, I was poking around in the freezers (got another rabbit!) and found a stash of racks of Bison Ribs.
You KNOW I wasn’t going to pass those up.
When we went to check out, Scott Perkins said to me, “Good choice! If those didn’t sell, I’d take them home and cook them myself.” To answer my question as to just how he’d prepare them, he said, “I put them in the slow cooker!”
Once we got home, I decided to put the ribs in the refrigerator so I could cook them for our Sunday dinner (’cause bison ribs are such a traditional Irish meal, don’t you know). Faced with actually cooking them, though, I thought that I’d like to serve them on the bone so I decided to braise the ribs in the oven and then finish them on my cast-iron grill pan with a sauce.
It was a good choice; the meat was succulent and incredibly flavorful and the choice to brush them with my Rhubarb Chutney Sauce was an excellent one, although they would be delicious with a standard barbecue sauce – or just on their own. Since they were just huge, they were also rather fun to eat – I felt like Fred Flinstone. The Young one picked three of the ribs absolutely clean.
If you can’t get your hands on bison ribs, this recipe would be just as good with beef ribs (not to be confused with short ribs). You can, of course, finish these on the grill, if you prefer. Assuming it’s grilling weather where you are, because it definitely is NOT here.
- 4 pounds bison ribs
- 2 tablespoons tallow or other cooking fat
- salt and freshly-ground black pepper
- 1 pint beef stock, preferably homemade
- 1/2 cup Rhubarb Chutney Sauce
- Preheat oven to 350 F. Allow the ribs to come to room temperature; if they’re in a rack, separate them into individual ribs and sprinkle generously with salt and pepper.
- Heat the tallow over medium-high heat in large, oven-safe Dutch oven or casserole with a lid. Brown the ribs on all sides, in batches if necessary,
- Remove the Dutch oven from the heat. Arrange the ribs in the pan on their sides and pour in the beef stock. Cover and bake for 2 hours, turning the ribs every 30 minutes, until they are tender, but not falling off the bone.
- Allow the ribs to rest, uncovered, in the pot for at least 15 minutes. Meanwhile, heat a grill pan over medium high heat.
- Sear the ribs on the grill pan until they begin to crisp, about 2 minutes per side. Brush with the rhubarb sauce, and serve immediately.
- Nutrition (per serving): 329 calories, 10.2g total fat, 130mg cholesterol, 346.3mg sodium, 986.6mg potassium, 11.3g carbohydrates, <1g fiber, 8.9g sugar, 45.6g protein