Slow Braised Antelope Ribs - Dallas News |

Slow Braised Antelope Ribs

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4 lbs Antelope Ribs, four rib portions (Broken Arrow Ranch)

2 oz Pancetta, diced

2 cups Yellow Onion, rough chopped

1/2 cup Shallots, rough chopped

6 each Garlic Cloves, rough chopped

1 each Jalapeño Chile, seeded, rough chopped

1 cup Brewed Coffee

2 cup Chicken Stock

1/4 cup Ketchup

2 Tbsp Dijon Mustard

2 Tbsp Apple Cider Vinegar

1 Tbsp Soy Sauce

2 stems Fresh Thyme

1 each Bay Leaf

1 tsp Fresh Parsley, rough chopped

6 oz Unsalted Butter, diced


Preheat oven to 325°F.

Sauté the pancetta in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer the pancetta to a plate. Increase heat to medium-high. Sprinkle ribs with kosher salt and cracked black pepper. Working in batches, cook ribs until browned on all sides, about 10 minutes per batch. Transfer to a large plate. Add the onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and chicken stock; stir, scraping up browned bits. Add ketchup, Dijon mustard, apple cider vinegar, soy sauce, thyme and bay leaf; bring to simmer. Add the pancetta and ribs back to the pan, cover, and transfer to oven. Braise until meat is tender, about 3 ½ to 4 hours. When the antelope is ready, transfer the ribs to a sheet tray, strain the liquid from the pot through a fine strainer and place back into the pan. On medium heat reduce the liquid by a ¼, take off the heat and whisk in the parsley and butter until melted. Taste for seasoning, it may need a touch of kosher salt. Pour the liquid over the ribs when serving.

Serves 4.

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