BISON SHORT RIBS
This recipe was provided by Chef Joel Lacitignola, Murphys Historic Hotel Restaurant, located on Main Street in historic, charming Murphys.
10 3-rib bison short ribs
salt & pepper to taste
2 tbsp minced garlic
10 oz Calaveras Cabernet Sauvignon
2 16 oz cans fire roasted tomatoes, undrained
8 oz water
1/2 cup molasses
1/2 cup brown sugar
Season short ribs with salt & pepper. Sear (on medium heat) in olive oil until browned. Pull ribs from pan and place in an oven safe dish. Preheat oven to 350°F. In same pan add the garlic and sauté for 2 minutes. Deglaze the pan with the wine & garlic liquid. Reduce by half. Add fire roasted tomatoes and water to pan. Pour ingredients from pan evenly over the short ribs. Cover with foil.
Place in oven to cook at 350°F for 4 hours, or until tender. Remove ribs from dish & set aside. Pour remaining liquid from dish back into original pan and reduce by half once again. Put into food processor with the molasses & brown sugar and puree.
This is your house made BBQ sauce. Top short ribs with this sauce & fried onion strings (optional)
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