Bison Shortrib with Coffee-Bourbon Reduction, Caramelized Onion and Kale
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
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.
4 medium onions, sliced
Slowly caramelize the onions using the spray in a covered skillet.
2 bunches kale
2 teaspoons olive oil
Stem, blanch kale until tender. Drain. Saute briefly, adding bacon.