|
Short Rib Challenge Winning Recipe!
Congratulations to Jason Moore, who won the 2008 NBA Short Rib Challenge! Jason's recipe beat out many other entries and was judged by the executive chefs at the Westin Westminster Hotel and served as the entree at this year's NBA Fun Auction.
Jason Moore - Cook's Bison Ranch - Elkhart, IN
Braised Buffalo Short Ribs
2 Onions
1 clove fresh garlic, crushed
4 Buffalo Short Ribs
2 cups Cabernet Savigon
1 TBS crushed cranberries
2 Bay leaves
1 tsp fresh thyme
1 sprig fresh rosemary
1 tsp sugar
12 cup olive oil
1 cup flour
4 oz blackberry preserves
1 pint beef or bison stock
Sea salt and fresh cracked pepper
Pre heat oven to 300
Slice the onions and place on top of short ribs. Cover with wine.Add Cranberries, bay leaves, thyme, crushed garlic, and rosemary. Marinate, refrigerated, overnight.
Remove ribs from marinade, strain and reserve marinade. Heat olive oil in medium sized stock pot, hot , but not smoking. Add fresh sea salt and fresh cracked pepper to flour. Lightly coat ribs in flour and brown on both sides, cooking until golden brown. Remove ribs and add onions and sugar. Cook over medium heat until onions become golden brown and carmalized. Pour off excess liquid. Add reserved marinade to pot and scrape around pot loosen cooked on bits. Add blackberry preserves and stock and reduce by 14. Return ribs and onions, cover tightly and bake in oven 4 to 5 hours or until tender and falling off bone. Check every few hours so as not to over cook.
Serve with a Craisin and Smoked Almond Spring Salad with Raspberry Vingarette, Horseradish and Roasted Garlic Mashed Potatoes, and sauteed Haricot Verts with Vermouth and fresh grated horseradish
| 
