Bison Inspired by #Alberta
@_saltychef_ Smoked Bison Short Rib and Bone Marrow
Chef Dylan Luepke’s inspiration for this recipe was drawn from the unmatched quality of bison raised in Alberta and his appreciation for expertly seasoned and smoked meat. Try this recipe out at home by visiting the link in our bio.
Chef Dylan Luepke is a Red Seal Chef and owner of @smokedaddyjerky, located in Edmonton, Alberta. A graduate of NAIT’s world-class culinary program, he is driven by his passion for fresh food and ability to source out quality ingredients. Although Dylan loves working with meat (and salt!) he is also an experienced scratch baker, a talent his beloved stepchildren appreciate! When he’s not in the kitchen, Dylan can be found out enjoying the great outdoors, in sun or snow, with his fiancée Ashley.
Recipe:
-1 pack of Canadian Rangeland Bison Short ribs.
-1 pack of Canadian Rangeland Bison bone marrow bones.
-¼ cup Kosher Salt
-¼ cup of coarse ground black pepper
-¼ of activated charcoal, course or fine
-1 tablespoon of garlic powder or dehydrated garlic flakes
-1 tablespoon of dried parsley
-1 tablespoon of dried dill
-1 tablespoon of mustard seeds, crushed
-1 teaspoon of coriander seed, crushed
Mix in a bowl until thoroughly combined.
Steps.
- Take 3-4 pieces of bone marrow bones, and soak them in salt water for 24 hours. This will draw out any impurities. Drain the bones before using.
- Peel the membrane from the underside of the short ribs by sliding a small knife underneath the membrane along a bone near one end of the rib to loosen it off. Grasp the membrane and pull it off of the short ribs.
- On a plate or tray, season the short ribs on all sides with the spice mixture. Rub the seasoning onto the ribs to make sure they are fully covered. Be sure to rub the ribs around in any leftover seasonings on the plate or tray.
- Place the short ribs on a rack of some sort, in a roasting pan or baking sheet with a rack, and place the ribs in the fridge, uncovered, for 24 hours. Overnight is fine if you don't have the full 24 hours. You want the air to be able to flow underneath the ribs sitting on the rack.
- Remove the ribs from the fridge, and place on to a pre-heated smoker at 110C(225F), bone side down. If you do not have access to a smoker, a bbq will work by adding a tinfoil pouch of wood chips on top of the coals, or over the flame, and having the ribs over indirect heat.
- Smoke the ribs until they reach an internal temp of 71C(160F), flipping once halfway. I would recommend using a meat thermometer, but any probe thermometer will work.
- Wrap the ribs in butcher paper and continue to cook until the temperature approaches 93C(200F) and maintain here for about half an hour. The colour of your ribs will be quite dark, don’t be fooled, they are not burnt, this is from the charcoal. If you do not have butcher paper, tinfoil will work fine. The secret here is time, you have to be patient, and don’t crank up the heat to speed things up. The ribs will be done when they're done. Approximately 6-8 hours. Should be tender and pull off the bone with ease.
- As the ribs are approaching the end of the cook, season the bone marrow with salt and pepper, and place into an oven at 220C(425F) for 20-30 minutes until browned, remove and finish lightly with salt.
- Slice the ribs between the bones, and serve alongside the roasted bone marrow. The bone marrow will be easily scoopable with a spoon and can be used as a sauce/seasoning for the ribs.