ckreef Posted December 5, 2016 Report Posted December 5, 2016 On vacation over Thanksgiving we toured a free range Buffalo ranch and picked up some Buffalo Ribs. Here's the cook. Buffalo (short?) ribs. Marinated for a few hours in the refrigerator. The other ingredients. Pan seared the ribs and other ingredients. Dumped it into a DO then on the KK at 300* for a few hours. Served with mashed potatoes and a reduction of the left over merlor/paste liquid from the DO. 3
billg71 Posted December 5, 2016 Report Posted December 5, 2016 Oh, I loves me some Bison ribs! I have them at the Gun Barrel in Jackson, WY every time I go out there! Nice cook, thanks for posting!
MacKenzie Posted December 5, 2016 Report Posted December 5, 2016 Beautiful dinner, I wish I was there to taste those ribs and veggies. 1
Shuley Posted December 5, 2016 Report Posted December 5, 2016 Awesome looking meal!Sent from my iPhone using Tapatalk 1
ckreef Posted December 5, 2016 Author Report Posted December 5, 2016 7 hours ago, billg71 said: Oh, I loves me some Bison ribs! I have them at the Gun Barrel in Jackson, WY every time I go out there! Nice cook, thanks for posting! This is my first time trying Bison ribs. Nice meaty flavor and the Merlot reduction sauce was the best I've done yet.
Aussie Ora Posted December 5, 2016 Report Posted December 5, 2016 That looks delicious turned out great Sent from my SM-P600 using Tapatalk
tony b Posted December 5, 2016 Report Posted December 5, 2016 Nicely done. Love braised meats! Now, if I could only get my damned SV mashed potato technique down! (see post in SV section). 1
tinyfish Posted December 5, 2016 Report Posted December 5, 2016 Nicely done. The reduction sauce sounds good.
