Bison was a huge component of the culture of the Kiowa people and other tribes—essential for survival but also a sacred part of our spirituality. Kiowas were nomadic hunters and the bison were the heart of that existence. The systematic extermination of bison from the plains was devastating. It feels very special to honor that history and celebrate the return of the bison with this short ribs dish. It also makes me happy to know that this particular bison was raised on the grasslands of western Oklahoma. - Kara Barrett
Ingredients
- 1 ½ pounds of bison short ribs or approximately 4 ribs
- 1 tablespoons ground sumac berries
- ½ tablespoons flaky sea salt or kosher salt
- 1 ½ tablespoons dried juniper berries, crushed with a mortar and pestle
- 2 tablespoons sunflower oil
- 2 dried guajillo or ancho peppers
- 1 ½ cups of bison or beef stock, or water as needed
- 1 teaspoons of whole juniper berries
- Sunflower microgreens
Preparation
Prepare the bison ribs by removing the silver skin and excess fat. Then, cut them into individual ribs. Combine the ingredients of the dry brine and generously coat the exterior of the ribs and seal them in a ziplock bag. Refrigerate overnight.
Prepare the ribs for braising by heating a small, 4-5 quart dutch oven on medium-high heat and adding the sunflower oil. Sear the ribs on all sides until a dark crust forms, and then remove them. Fill the dutch oven with braising ingredients. Return the ribs to the dutch oven, placing them bone side down. The liquid should only cover the ribs about halfway.
Cover and bake in a 300° oven for approximately 2 ½ to 3 hours, turning halfway through until the meat is tender. Remove the ribs and set them aside. Strain the liquid in the dutch oven and taste for seasoning. Drizzle the cooking juices over the ribs before serving.
Garnish with sunflower microgreens.
