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Sorghum Glazed Bison Short Ribs With Sorghum & Berries

https://www.sorghumcheckoff.com/recipes/sorghum-glazed-bison-short-ribs-with-sorghum-berries/

  • Gluten Free icon
Sorghum Glazed Bison Short Ribs With Sorghum & Berries recipe

Prep Time

1 Hours 30 Minutes

Make Time

5 Hours

Yield

8 servings

Sorghum Form

This dish isn’t inspired by one specific dish, but more so a group of cuisines and ingredients native to the Americas to celebrate the ingredients, cultures, peoples, and foodways of our great country.

Bison, grains, and berries have been consumed by native people of North America and specifically the great plains for Millenia. Bison grazing habits have helped to sustain grasslands that supported the growth of things like berries and wild grains.

This dish is a celebration of these native foodways through our lens of sorghum which was later used in native cooking after its introduction to the United States in the late 18th century. Combining a classic berry sauce, wojape, with braised bison, cooked sorghum, berries, and nuts this dish is rich and flavorful while still feeling light and refreshing.

To ensure food safety, the USDA recommends cooking beef to an internal temperature of 145°F, followed by a 3-minute rest.

Ingredients

Sorghum Wojape Sauce:

  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup strawberries
  • ½ cup water
  • 2 Tablespoons Sorghum Syrup

Short Rib Ingredients:

  • 2 pounds bison or beef shortribs
  • 1 tablespoon coarse salt
  • 3 tablespoons oil
  • 2-4 cups beef stock
  • 3 sprigs sage
  • 1 tablespoon sumac
  • ¼ cup sorghum syrup
  • 2 tablespoon sorghum wojape

Sorghum & Berries Ingredients:

  • 2 tablespoons oil
  • 1 pound assorted mushrooms
  • 1 tablespoon sage
  • ½ cup shallots, chopped
  • ½ cup stock
  • 2 cups cooked sorghum
  • ¼ cup blueberries
  • ¼ cup raspberries
  • 1 cup roasted, peeled pecans
  • 1 tablespoon wojape
  • 1 tablespoon sorghum syrup

Instructions

Sorghum Wojape Instructions:

  1. Combine berries and water in a large pot and bring to a boil, allow to simmer, stirring to break up any large berries, until the berries break down and a thick sauce is formed, remove from heat.
  2. Add sorghum syrup, reserve for later use.

Shortrib Instructions:

  1. Pre-heat oven to 250°F
  2. Pat the short ribs dry on all sides with a paper towel and season with salt.
  3. Add oil to bottom of large dutch oven over high heat
  4. Sear bison on all sides
  5. Remove from pan and set aside
  6. Add stock and sage, scraping the bottom of the pan with a wooden spoon.
  7. Add the sumac, and sorghum syrup and stir to incorporate
  8. Add the meat back to the pan
  9. Cover and place in the oven for 4 hours or until tender
  10. Remove from oven and strain off the liquid into a separate pan
  11. Set the liquid over high heat and simmer until reduced by half
  12. Add the wojape to the braising liquid, taste and season accordingly
  13. Remove from heat, add the short rib back to the braising liquid, and hold warm for serving.

Sorghum & Berries Instructions:

  1. Heat oil in skillet over high heat, add mushrooms, sage, onions.
  2. Cook until mushrooms are browned and onion is soft.
  3. Stir in stock, cooked sorghum, and berries, cook until liquid is evaporated
  4. Stir in nuts and season with sorghum syrup and wojape.

Assembly Instructions:

  1. Place ½ cup of the sorghum and berries into a large bowl and top with the braised shortrib, finish with additional wojape or braising liquid as desired.

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