Bison Shortrib with Coffee-Bourbon Reduction, Caramelized Onion and Kale

Preparation

The Bison:

INGREDIENTS:

2 strips natural bacon
1 tablespoon grapeseed oil
8 bison short ribs, seasoned, floured
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
4 cloves minced garlic
1 cup coffee
1 cup beef stock
2 tablespoons tomato puree
1/4 cup bourbon
1 tablespoon soy sauce

 

DIRECTIONS:

Render the bacon crips in a large skillet. Set bacon aside. Add the grapeseed oil to the skillet. Season the short ribs with salt, pepper, and then brown thoroughly in the skillet.

Transfer the ribs to a braising pan. Add the vegetables to the skillet and saute until softened and beginning to caramelize. Add remaining ingredients, bring to a boil and pour over ribs. Cover tightly and braise at 300F for 3 hours, or until completely tender.

Set ribs aside. Strain, de-fat sauce. Reduce to sauce consistency.

 

The Onions:

INGREDIENTS:

4 medium onions, sliced
Nonstick spray

 

DIRECTIONS:

Slowly caramelize the onions using the spray in a covered skillet.

 

The Kale:

INGREDIENTS:

2 bunches kale
2 teaspoons olive oil
Salt, pepper

 

DIRECTIONS:

Stem, blanch kale until tender. Drain. Saute briefly, adding bacon.