Native American Buffalo Plate

Total Time:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • For the Ribs:
  • 4 cups canola oil
  • Kosher salt
  • 3 cups chicken stock
  • 1 rack bison back ribs (about 2 pounds), cut into 8 ribs
  • Freshly ground pepper
  • 1 9 .7-ounce jar Mesa Grill Barbecue Sauce (available at bobbyflay.com)
  • For the Loin:
  • 1 pound bison loin, trimmed
  • Kosher salt and freshly ground pepper
  • 2 to 4 tablespoons Bobby Flay Steak Rub (available at bobbyflay.com)
  • 2 tablespoons canola oil
  • Green and red chile sauces (at right)
  • Cilantro leaves, for garnish (optional)
Directions

Make the ribs: Heat the canola oil in a large saucepan over high heat until a deep-fry thermometer registers 370 degrees F. Meanwhile, bring a large pot of salted water to a boil over high heat. Bring the chicken stock to a simmer in a medium saucepan over medium heat. Preheat the oven to 450 degrees F. Line a baking sheet with paper towels.

Put the ribs in the boiling water and cook 10 minutes. Transfer to the paper towel-lined baking sheet to drain for a few seconds. Season both sides of the ribs with salt and pepper, then fry in the hot oil, in batches if necessary, until golden brown, about 5 minutes.

Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce. Add the ribs and brush them with more of the barbecue sauce. Transfer to the oven and cook until fall-off-the-bone tender, 30 to 40 minutes, brushing with more sauce every 5 minutes or so.

Meanwhile, make the bison loin: Season both sides of the loin with salt and pepper and coat one side with the steak rub.

Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer. Sear the loin, rub-side down, until golden brown, about 2 minutes. Flip and cook 1 more minute. Transfer the skillet to the oven and cook until a thermometer inserted into the center registers 130 degrees F for medium rare, about 20 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces.

Ladle some of the green and red chile sauces side by side on a large dinner plate; top with 1 slice of the loin. Stack 2 ribs on the other side of the plate. Garnish the loin with cilantro, if desired.


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