3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
1/4 cup chopped bacon (about 1 1/2 ounces)
2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalape
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.
For short ribs:
Preheat oven to 325°F. Saut
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.