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Free Range Bison / homemade buffalo recipes

Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

If you’re a fan of using your Instant Pot, you’re going to absolutely love this recipe. And if you don’t have an Instant Pot, no worries. You can totally make this using a crock pot or in the oven. It’ll just take more time - low and slow is the way to go, and the pressure cooker function on the Instant Pot is great for speeding things up while still yielding the same super tender results. These tacos are really easy to make and everyone absolutely loves them.


Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison


Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce - Beck & Bulow

A Delicious Combination Of Flavors


Shredded short rib meat is incredibly versatile and can be used in countless different recipes. For these tacos the short ribs are cooked in an incredibly flavorful sauce consisting of ancho chiles, pomegranate juice, garlic, apple cider vinegar, onion and a touch of coconut sugar with nourishing bison bone broth. I love experimenting with short rib recipes because the options are truly limitless. This would also be great with elk short ribs. If you don’t have pomegranate juice, leaving it out is no big deal, but I love the touch of sweet and tart flavor it adds to these tacos.


Also Read: Feijoada (Brazilian Black Bean Stew) With Wild Boar & Bison


We’re Passionate About Raising American Bison


Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.


Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce - Beck & Bulow

Ingredients:



  • Approximately 6 lbs bison short ribs
  • 4 dried ancho chiles, stemmed and seeded (soak in bone broth)
  • 1 large onion, chopped into quarters
  • 4 cloves of garlic, minced
  • 2 tablespoons coconut sugar
  • 1 tablespoon apple cider vinegar
  • 2 cups bison bone broth
  • ¼ cup pomegranate juice
  • Sea salt & freshly ground black pepper
  • 1 tablespoon bison tallow
  • Corn tortillas for serving
  • Salsa, sour cream, avocado, lime wedges, pomegranate seeds and chopped cilantro for serving

Also Read: Authentic Keema Matar Curry With Bison Primal Blend


Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce - Beck & Bulow

Instructions:



  1. Boil the bone broth and soak the dried chiles for 10-15 minutes. Remove the chiles with a slotted spoon and set the bone broth to cool slightly.
  2. Using a blender, purée the soaked chiles, onion, minced garlic, coconut sugar, apple cider vinegar, bison bone broth, pomegranate juice and about a teaspoon each of sea salt and freshly ground black pepper. Set aside.
  3. Gently pat the short ribs dry with paper towels. Season generously on all sides with sea salt and freshly ground black pepper.
  4. Heat the bison tallow in a large cast iron skillet until shimmering. Sear the short ribs, working in batches as necessary to create a flavorful brown crust on all sides. Set the seared ribs aside.
  5. Add the ribs to your Instant Pot and pour in the prepared sauce. The ribs should be about halfway submerged (add more bone broth if necessary).
  6. Cook for 2 ½ hours on the high pressure setting. The ribs should be fork tender. If they’re not, continue to cook at 30 minute intervals until they reach desired doneness.
  7. When the ribs have finished cooking, let them cool enough to handle. Remove ribs from the pot and shred the meat off of the bones, putting the shredded meat back into the cooking sauce. Stir to combine. Season with more sea salt and freshly ground black pepper if desired.
  8. Warm the tortillas and serve with plenty of toppings. Enjoy!

Also Read: Apple Cider Braised Bison Brisket With Stone Ground Mustard


The Beck & Bulow Team Is Here To Help


At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.


Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

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Recipe: Spicy Mexican Meatballs With Bison Primal Blend

Recipe: Spicy Mexican Meatballs With Bison Primal Blend

Sometimes I’m just in the mood for something meaty, cheesy and spicy. These Mexican style bison meatballs fit the bill perfectly. Chopped jalapenos and chipotle peppers in adobo sauce add some heat - easily adjustable for your personal preferences! These meatballs are packed with flavor and make an incredibly satisfying meal. They also only require one bowl and one skillet, making for an easy clean up - something that is always welcome.


Also Read: Ultimate Elk & Bison Meatloaf Wrapped In Duck Bacon


Recipe: Spicy Mexican Meatballs With Bison Primal Blend - Beck & Bulow

If You Like Beef, You’re Going To Love Bison


If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.


The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison. You could absolutely make these meatballs with our regular ground bison, keto burger blend, or primal burger blend. I went with the primal burger blend for its amazing health benefits.


Also Read: Oven Baked Bison Short Rib Pot Pie For Chilly Evenings


Our Bison Primal Burger Blend


This unique product is a specially formulated blend of ground bison, heart, liver and kidney. The organs are the most nutrient-rich part of the animal, and in ancient cultures this meat was prized and reserved for royalty. However, a lot of people in modern times have an aversion to eating organ meat. This is typically because they’ve never had it prepared correctly, and haven’t tried well-sourced offal. The Primal Blend is designed to take the intimidation factor out of consuming organ meat. It tastes just like our ground bison, but with all of the added benefits of these nutritional treasure troves.


Free Range Bison, Raised The Way Nature Intended


Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.


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Also Read: Korean BBQ Style Slow Braised Bison Short Ribs


Ingredients:


(Serves 4)



  • 1 ½ pounds ground Bison Primal Blend
  • 2 cups shredded Mexican cheese
  • ½ cup Japanese panko bread crumbs
  • 2 tablespoons chopped fresh parsley + extra for garnish
  • 2-3 cloves of garlic, minced
  • 1 jalapeno, finely chopped
  • 1 egg
  • 1.5 teaspoons ground cumin
  • Sea salt & freshly ground black pepper
  • 1 tablespoon bison tallow
  • ½ large yellow onion, chopped
  • 1 can crushed tomatoes
  • 2 tablespoons canned chipotle chiles in adobo

Also Read: Puerto Rican Spiced Ground Bison & Plantain Lasagna Recipe


Instructions:



  1. In a medium mixing bowl, combine the Bison Primal Blend, half of the shredded Mexican cheese, panko bread crumbs, 2 tablespoons of chopped parsley, minced garlic, chopped jalapeno, egg and cumin. Season with sea salt and freshly ground black pepper. Mix together just until combined, then shape into meatballs using your hands.
  2. Heat bison tallow in a large cast iron skillet over medium-high heat.
  3. Add the meatballs to the skillet, working in batches if necessary to ensure they are in a single layer. Sear for a total of approximately 3-4 minutes, moving the meatballs around to get an even sear on all sides. Transfer the seared meatballs to a plate and set aside.
  4. Add the chopped onion to the skillet. Cook, stirring frequently, until tender. Add the an of crushed tomatoes and 2 tablespoons of chipotle pepper in adobo sauce to the skillet. Stir to combine and bring to a boil.
  5. Reduce the heat to medium-low and add the meatballs to the skillet. Cover and simmer for approximately 8 minutes, until the meatballs are cooked through. Keep in mind that bison cooks more quickly than beef.
  6. Add the remaining cup of shredded Mexican cheese to the skillet on top of the meatballs. Cover to melt the cheese for a minute or two.
  7. Garnish with the extra chopped parsley. Serve and enjoy immediately.
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