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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
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Recipe

Coffee-Marinated Bison Short Ribs

serves
prep time: 10
cook time: 477

ingredients

  • Marinade:
  • 1 quart water
  • 3 cups chilled strong brewed coffee
  • 1/2 cup coarse kosher salt
  • 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
  • Short Ribs:
  • 2 cups chopped onions
  • 1/2 cup chopped shallots
  • 6 garlic cloves, chopped
  • 1 small jalapeno chile, seeded, chopped
  • 1 cup strong brewed coffee
  • 1/4 cup chili sauce or ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce

directions

marinade:

Stir 1 quart 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 5 hours. Drain ribs, discard marinade. Drained ribs can be made 2 days ahead. Cover and chill.

short ribs:

Preheat oven to 325 degrees. Sauté, bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeno to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth, stir, scraping up browned bits. Add chili sauce and all remaining ingredients, bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325 degrees oven until heated through, about 20 minutes, before continuing.

Transfer ribs to plate, tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.