Braised Antelope Ribs
Braised Antelope Ribs
Broken Arrow Ranch
Rated 5.0 stars by 1 users
Category
Entree, braised, wild game
Cuisine
American
Servings
4-6
Prep Time
15 minutes
Cook Time
9 hours
This recipe came to me from a friend, hunting buddy and all around great cook. We made this with fresh elk ribs in the Colorado mountains then made it again with antelope ribs back home.
Ingredients
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5 lbs South Texas Antelope Short Ribs
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8 oz red currant jelly
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2 Tbsp Dijon mustard
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1 cup tawny port
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2 cups stock - chicken or beef
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½ tsp ground allspice
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1 tsp juniper berries (6-8), coarsely crushed
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1 tsp ground cardamon or 4-5 cardamon pods, husks removed and finely crushed
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1 Tbsp brown sugar
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1 cup red wine
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1 Tbsp red wine vinegar
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1 tsp ground cinnamon
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Salt and fresh ground pepper to taste
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Aromatic vegetables such as onion, turnip, celery and carrot may be added in an amount to loosely cover the meat
Directions
In a large bowl whisk all ingredients (except the ribs and vegetables) being careful to liquefy the currant jelly. Reduce the liquid on the stovetop 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 covered cast iron Dutch oven or even your trusted crock pot. Pour liquid over ribs about ¾ the way up. Add aromatic vegetables, if desired.
Place in oven heated to 230°F to simmer for 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.
Recipe Note
This recipe works 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.
Source: Brown Hollow Blog
