cat lover
09-06-2008, 07:57 PM
1 cup vegetable oil
16 Bison short ribs
1/3 cup seasoned salt
2 gallons water
2 tbsp liquid smoke
3 bay leaves
1/2 cup tomato paste
1/4 cup beef base( this is a powder in a jar usually near the bouillon products)
2 cups bottled barbecue sauce (besides the recipe that follows)
1 tbsp kosher salt
4 cups Bison short ribs barbecue sauce (recipe follows)
Heat oil in roasting pan in 400 degree oven. Season ribs with seasoned salt, using about 1 tsp per rib. Place ribs meat side down in hot oil being careful not to crowd in pan; sear for 5 minutes. Turn meat and sear bone side down for 5 minutes. Turn ribs again so meaty side is down in liquid. Mix water, liquid smoke, bay leaves, tomato paste, beef base, barbecue sauce and salt and carefully pour over ribs. Cover pan and reduce heat to 300 degrees. Cook for 4 hours, checking ribs after 3-1/2; meat should be very tender. Transfer ribs from oven to refrigerator keeping pan lid slightly ajar. Ribs must cool to 41 degrees or below within 6 hours. Once cooled, skim and discard fat from cooking liquid, but reserve cooking liquid. Gently remove ribs and place in large pan. Heat ribs at 325 degrees for 5 minutes then remove fatty tissue on top layer of each rib while slightly warm. Place ribs in deep pan and add cooking liquid to cover. Cover pan with foil and maintain heat at 180degrees and drain cooking liquid. To serve, heat bison short ribs barbecue sauce to 170 degrees in double boiler or in saucepan and pour over heated ribs. Makes 16 servings
Bison Short Ribs Barbecue Sauce
Reserved cooking liquid from short ribs
2 cups bottled barbecue sauce
3/4 cup allpurpose flour
3/4 cup cold water
Place cooking liquid (fat removed) in saucepan and bring to a boil. Add barbecue sauce and bring to a boil again. In mixing bowl, whisk together flour and water until there are no lumps. While whisking, slowly pour into boiling liquid. Let sauce simmer 3 to 5 minutes. Makes about 6 cups
16 Bison short ribs
1/3 cup seasoned salt
2 gallons water
2 tbsp liquid smoke
3 bay leaves
1/2 cup tomato paste
1/4 cup beef base( this is a powder in a jar usually near the bouillon products)
2 cups bottled barbecue sauce (besides the recipe that follows)
1 tbsp kosher salt
4 cups Bison short ribs barbecue sauce (recipe follows)
Heat oil in roasting pan in 400 degree oven. Season ribs with seasoned salt, using about 1 tsp per rib. Place ribs meat side down in hot oil being careful not to crowd in pan; sear for 5 minutes. Turn meat and sear bone side down for 5 minutes. Turn ribs again so meaty side is down in liquid. Mix water, liquid smoke, bay leaves, tomato paste, beef base, barbecue sauce and salt and carefully pour over ribs. Cover pan and reduce heat to 300 degrees. Cook for 4 hours, checking ribs after 3-1/2; meat should be very tender. Transfer ribs from oven to refrigerator keeping pan lid slightly ajar. Ribs must cool to 41 degrees or below within 6 hours. Once cooled, skim and discard fat from cooking liquid, but reserve cooking liquid. Gently remove ribs and place in large pan. Heat ribs at 325 degrees for 5 minutes then remove fatty tissue on top layer of each rib while slightly warm. Place ribs in deep pan and add cooking liquid to cover. Cover pan with foil and maintain heat at 180degrees and drain cooking liquid. To serve, heat bison short ribs barbecue sauce to 170 degrees in double boiler or in saucepan and pour over heated ribs. Makes 16 servings
Bison Short Ribs Barbecue Sauce
Reserved cooking liquid from short ribs
2 cups bottled barbecue sauce
3/4 cup allpurpose flour
3/4 cup cold water
Place cooking liquid (fat removed) in saucepan and bring to a boil. Add barbecue sauce and bring to a boil again. In mixing bowl, whisk together flour and water until there are no lumps. While whisking, slowly pour into boiling liquid. Let sauce simmer 3 to 5 minutes. Makes about 6 cups