This recipe came to me from a friend, hunting buddy and all around great cook. We used fresh elk ribs in the Colorado mountains then made it again with antelope ribs back home.
5 lbs South Texas Antelope Ribs
8 ounces red currant jelly (small jar)
2 Tbsp Dijon mustard
1 cup tawny port
2 cups stock (chicken or beef)
1/2 tsp allspice
1 tsp juniper berries (10 to 12) scorched and coarsely crushed
1 tsp ground cardoman or 4-5 pods husks remover and finely crushed
1 Tbsp brown sugar
1 cup red wine
1 Tbsp red wine vinegar
1 tsp ground cinnamon
Salt (coarse) and fresh ground pepper to taste Aromatic vegetables such as onion, turnip, celery and carrot may be added in an amount to loosely cover the meat
In a large bowl whisk all ingredients (except the ribs and vegetables) being careful to liquefy the currant jelly. Reduce the liquid by a third. Set aside.
Pat ribs dry with paper towels. Rub ribs with salt and pepper. Brown the ribs under broiler or in an iron skillet. Place ribs in a slow cooker such as a Le Creuset, covered cast iron Dutch oven or even your trusted crock pot. Pour liquid over ribs about ¾ the way up. Simmer at 230°F at least 4 hours. The longer the simmer, the more tender the ribs. Eight hours brings them to falling of the bone, which is the desired level of doneness.
Note: This recipe should work well with any game ribs as well as beef short ribs. A dark port would work as well as the tawny and result in a deeper color of the liquid.
Serves 4 - 5.
Source: Brown Hollow Blog