Coffee-Marinated Bison Short Ribs

Tender bison short ribs marinated in a rich coffee mixture and braised with bacon, aromatics, and a flavorful sauce. The coffee adds depth while the maple syrup and brown sugar balance the flavors perfectly.

6 servings

6 hr 40 min

Published October 4, 2025

Ingredients

•4 cups water
•3 cups chilled strong brewed coffee
•½ cup coarse kosher salt
•3 tablespoons dark brown sugar
•¼ cup pure maple syrup
•2 tablespoons fresh rosemary
•2 tablespoons Worcestershire sauce
•2 cups ice cubes
•4 pounds bison short ribs
•¼ cup bacon
•2 cups onions
•½ cup shallots
•6 cloves garlic
•1 whole jalapeño chile
•1 cup strong brewed coffee
•1 cup low-salt chicken broth
•¼ cup chili sauce
•2 tablespoons Dijon mustard
•2 tablespoons apple cider vinegar
•1 tablespoon soy sauce

Cooking Instructions

1.
Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
240 min
2.
Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
155 min
3.
Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.
5 min

Ingredients

•4 cups water

•3 cups chilled strong brewed coffee

•½ cup coarse kosher salt

•3 tablespoons dark brown sugar

•¼ cup pure maple syrup

•2 tablespoons fresh rosemary

•2 tablespoons Worcestershire sauce

•2 cups ice cubes

•4 pounds bison short ribs

•¼ cup bacon

•2 cups onions

•½ cup shallots

•6 cloves garlic

•1 whole jalapeño chile

•1 cup strong brewed coffee

•1 cup low-salt chicken broth

•¼ cup chili sauce

•2 tablespoons Dijon mustard

•2 tablespoons apple cider vinegar

•1 tablespoon soy sauce

Cooking Instructions

Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.

240 min

Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.

155 min

Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.

5 min