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Free Range Bison / Shredded short rib meat

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.

Read more
Green Chile Mac & Cheese With Shredded Bison Short Ribs

Green Chile Mac & Cheese With Shredded Bison Short Ribs

Bison short ribs are one of my all time favorite cuts of meat, and they’re a team favorite here at Beck & Bulow. They’re an awesome choice to feed a crowd or to have lots of leftover meat to make all sorts of delicious meals. When cooked low and slow, this flavorful cut of meat becomes meltingly tender. Shredded short rib meat can become all sorts of yummy dinners. One of my favorite ways to repurpose it is by adding it to the top of old fashioned, homemade macaroni and cheese. For anyone living in New Mexico, green chiles are an essential part of the mac and cheese experience.


Also Read: Bison or Grass Fed Beef Filets With Shiitake Mushrooms


Green Chile Mac & Cheese With Shredded Bison Short Ribs - Beck & Bulow

New Mexico Green Chiles & Quality Meat


Hatch green chiles are synonymous with New Mexico - you’ll even find them on our license plates. If you can’t find fresh hatch green chiles to roast, just use a can of chopped green chiles. Or, leave them out entirely if you prefer your mac and cheese without the spice. If you don’t have leftover short rib meat on hand, you could substitute pretty much any other cut. I find that a high quality barbecue sauce is key to this mac and cheese reaching its full potential. Choose your all time favorite and enjoy the delicious results.


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.


Also Read: New Mexico Hatch Green Chile, Bison & Sweet Potato Pie


Ingredients:



  • 1 lb leftover shredded bison short rib meat
  • ½ cup good quality barbecue sauce of choice
  • 3 ½ cups shredded cheese
  • 2 cups whole milk
  • Sea salt and freshly ground black pepper
  • ½ lb roasted hatch green chiles, diced (or canned)
  • 1 cup bread crumbs
  • 6 tablespoons butter, divided
  • 4 tablespoons flour
  • 1 pound macaroni noodles, cooked according to package directions

Instructions:



  1. Preheat the oven to 400 degrees Fahrenheit. Get out a large casserole dish and set aside. Measure the ½ cup barbecue sauce into a bowl and set on the counter to reach room temperature.
  2. Melt 4 tablespoons of the butter over medium heat. Add in the flour one tablespoon at a time, whisking constantly until smooth. Pour the milk in slowly, continuing to whisk until it becomes thick and smooth.
  3. Add in the shredded cheese and chopped green chiles. Stir to combine. Season with sea salt and freshly ground black pepper to taste.
  4. Add the cheese sauce and cooked macaroni noodles into the casserole dish. Combine evenly together.
  5. Bake in the preheated oven for approximately 20 minutes.
  6. Meanwhile, heat the remaining 2 tablespoons of butter in a cast iron skillet over medium heat. Add the breadcrumbs to the skillet. Cook for a minute or two, stirring frequently, until they turn golden brown. Remove from the skillet and set aside.
  7. Add the leftover shredded short rib meat and barbecue sauce to the skillet, heating until warmed through. Set aside.
  8. Remove the macaroni and cheese from the oven. Add the breadcrumbs on top, followed by the short rib meat. Turn on the broiler.
  9. Broil for approximately 3 minutes, or until golden brown and slightly crispy on top.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs


Reach Out To Our Helpful Team


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.

Read more