Bison Council

Bison Recipes

Coffee Marinated Bison Short Ribs

Our marinade creates a deep smoky flavor with hints of sweet maple syrup. Marinate these tender short ribs a couple days in advance and braise in your slow cooker.

Coffee Marinated Bison Short Ribs
Prep Time:
30 Minutes
Cook Time:
2.5 Hours


  • 4 cups water - for the marinade
  • 3 cups chilled strong coffee - for the marinade
  • ½ cup coarse kosher or sea salt - for the marinade
  • 3 tbsp. plus 2 tsp. of packed dark brown sugar - for the marinade
  • ¼ cup pure maple syrup - for the marinade
  • Chopped fresh rosemary - for the marinade
  • 2 tbsp. plus 1 tsp. Worcestershire sauce - for the marinade
  • 2 cups ice cubes for the marinade
  • 4 lbs. bison short ribs (fresh or thawed) cut between ribs to separate
  • 1/4 cup chopped bacon - for the braise
  • 2 cups chopped onions and 1/2 cup chopped shallots - for the braise
  • 6 minced garlic cloves - for the braise
  • 1 small Jalapeno chile, seeded and chopped - for the braise
  • 1 cup strong brewed coffee - for the braise
  • 1/4 cup chili sauce or ketchup - for the braise
  • 2 tbsp Dijon mustard - for the braise
  • 1 tbsp soy sauce - for the braise


For the Marinade

  1. Stir water, coffee, salt and sugar in a large bowl until salt and sugar dissolve.
  2. Add syrup, rosemary, Worcestershire sauce and ice cubes. Stir until ice melts.
  3. Add ribs and submerge into the liquid. Cover the bowl with a plate and chill in the refrigerator for 4-6 hours.  Check to make sure ribs are still submerged.
  4. Drain the ribs and discard the marinade.
  5. You can do this step up to two days prior. Put drained ribs into sealed food storage bag and keep refrigerated.

For the Braise

  1. Preheat the oven to 325 degrees Fahrenheit, or put in slow cooker on low setting.
  2. Saute bacon in a heavy, large, and wide ovenproof pot over medium heat until just about brown. Using a slotted spoon, remove bacon and set aside.
  3. Increase heat to medium high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs on both sides until brown. Remove and set aside.
  4. Add onions, shallots, garlic, and jalapeno to pot. Reduce to medium heat, cover, and cook until vegetables are soft.
  5. Add coffee and broth, stir, and scrape up the brown bits. Add remaining ingredients and bring to a boil.
  6. Add bacon and ribs, cover pot, and place in the oven, or transfer mixture to slow cooker. Braise in the oven for 2.5 hours, or slow cook for 6 hours until meat is tender.
  7. Remove ribs and tent with foil. Spoon fat off surface of sauce, and boil liquid to reduce to 2 cups. Pour sauce over ribs to serve.