Italian
Bison Ribs in the Oven
by Chef Max Mariola · 1.1M subscribers on YouTube
A recipe for slow-cooked bison ribs in the oven, seasoned with aromatic herbs, garlic, and lemon, then wrapped in foil and cooked at low temperature until tender, finished with a crisp crust. Served with a pan sauce made from the cooking juices and butter.
- Cook
- 4h
- Difficulty
- easy
Ingredients
12 items- 2.5 kgRibs di BisonteBison ribs, about 2.5 kg
- Saltto taste
- Pepperto taste
- Olive Oilextra virgin olive oil, as needed
- 1 pcsGarlic1 head of garlic, split in half
- 1 pcsLemonzest of 1 untreated lemon
- Sagea few sprigs
- Rosemarya few sprigs
- Thymea few sprigs
- Savorya few sprigs (summer savory)
- Buttercold butter, for the sauce, as needed
- Water(optional) — a little water for the baking sheet to create steam
Method
- Season the bison ribs generously with salt, pepper, and olive oil. Massage the seasonings into the meat on both sides.
- Place whole sprigs of sage, rosemary, thyme, and savory on the ribs.
- Add strips of lemon zest and a split head of garlic.
- Wrap the ribs tightly in aluminum foil.
- Place a wire rack over a deep baking sheet. Put the wrapped ribs on the rack and pour a little water into the baking sheet to create steam.
- Cook in a preheated oven at 120°C (fan-assisted) for about 4 hours. Check occasionally by lifting the foil and re-cover.
- After 4 hours, remove the foil. Increase the oven temperature to 200°C and continue cooking for a further 15–20 minutes until the outside is crisp and golden.
- Meanwhile, prepare the sauce: pour the cooking juices from the baking sheet into a small saucepan. Bring to a boil and add cold butter cubes, whisking to emulsify. Add a little grated lemon zest, salt, and pepper.
- Serve the ribs with the sauce and any desired sides.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
