Chef Jennifer Holwill
Ted’s Montana Grill, Atlanta
Yield: 16 servings
Vegetable oil 1 cup
Bison short ribs 16
Seasoned salt 1/3 cup
Water 2 gal.
Smoke flavoring 2 Tbsp.
Bay leaves 3
Tomato paste 1/2 cup
Beef base 1/4 cup
Prepared barbecue sauce 2 cups
Kosher salt 1 Tbsp.
Bison short ribs barbecue sauce (recipe follows) 4 cups
Heat oil in roasting pan in 400F 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, smoke flavoring, bay leaves, tomato paste, beef base, barbecue sauce and salt; carefully pour over ribs. Cover pan and reduce heat to 300F. Cook for 4 hours, checking ribs after 31/2; meat should be very tender.
Transfer ribs from oven to walk-in cooler, keeping pan lid slightly ajar. Ribs must cool to 41F or below within 6 hours.
Once cooled, skim and discard fat from cooking liquid; reserve cooking liquid. Gently remove ribs and place in full hotel pan. Heat ribs at 325F for 5 minutes; 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 180F; drain cooking liquid.
To serve, heat bison short ribs barbecue sauce to 170F in double boiler or in saucepan; pour over heated ribs.
Bison Short Ribs Barbecue Sauce
Yield: about 6 cups
Cooking liquid from short ribs reserved
Prepared barbecue sauce 2 cups
All-purpose flour 3/4 cup
Cold water 3/4 cup
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.