This weekend was too hot and way too humid to fire up the grill. I know this sounds crazy….but putting on the oven was an easy and cool solution (especially because I have air conditioning in the kitchen!).
I purchased a rack of short ribs from my favorite Buck Wild Bison guys. They are at the Collingswood Farmers’ Market every week with their professional display and their ever changing choices. They make special bundles every week with a variety of cuts of bison at a great grouped price. And every week there are surprises on the white board. Recently I bought short ribs.
As always I was reminded that the leanness of the bison requires a shorter cooking time at a lower temperature for success, so I adapted my tried and true oven method by lowering the temperature and shortening the cooking time. Perfect for a lazy Sunday afternoon.
rack of bison short ribs
1. Completely thaw the short ribs.
2. Preheat the oven to 300 (three hundred) degrees Fahrenheit.
3. Open the package and dry the ribs with paper towels.
4. Cut the ribs apart between the bones.
5. Place ribs, bone side down, in an oven proof baking dish.
6. Cover and seal (I used aluminum foil) the baking dish.
7. Place the baking dish in the oven and set a timer for one hour.
8. At the end of the first hour, take the ribs out of the oven, remove the cover, paint or pour your favorite barbecue sauce over each rib, re-seal and cover the baking dish and put in the oven for another hour.
9. At the end of the second hour, take the ribs out of the oven, remove the cover, paint or pour a little more of your favorite barbecue sauce over each rib, return the uncovered pan of ribs to the oven for 30 minutes.
10. At the end of 30 minutes take the ribs out of the oven and allow to rest for about ten minutes.
11. Remove the meat from the bones and enjoy. The meat will be fork tender and come easily off the bone.
Husband and I enjoyed a COOL quiet, and easy meal of mouth watering bison short ribs and market vegetables and the house smelled terrific all day!