The perfect elk short ribs

My brain is about to explode! I’m struggling to come up with the best, tastiest, hardiest, most flavorful method for cooking elk short ribs for 130 guests at the North Idaho Wild Game Feast. The ribs need to fall off the bone, have tons of elk flavor and be seasoned to highlight the meat while celebrating the mountains of North Idaho.

I am cooking the ribs slightly seasoned and packaging them in aluminum foil, dry rubbing the ribs and baking them in the oven until tender and braising the ribs in wine and aromatics while roasting until tender. I like all three methods but not sure which I like most. I challenge you, the reader, to try all three methods and let me know your thoughts. Below are the recipes for each. Experiment, change the ingredients, cook longer/shorter and explore the best method to cook the ribs.

Lastly, join me at the North Idaho Wild Game Feast on January 16, to see the result of this experiment. If you wish to buy tickets, call Fernan STEM Academy at 664-2659. If no one answers, leave a message and we will call you back. The meal directly benefits elementary students at Fernan STEM Academy and your purchase will help build a science lab, support inquiring minds and benefit the children of Coeur d’Alene, Idaho.

Ingredients

1 tablespoon packed brown sugar

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon garlic powder

4 pounds beef short ribs (bone-in), trimmed of fat

Ice cubes

1/2 cup barbecue sauce, plus additional for serving

Directions

Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.

Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of heavy duty aluminum foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape, then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.

Serve with additional barbecue sauce as desired.

Field & Stream's Ultimate Wild Game Rub

¼ cup kosher salt

¼ cup ground black pepper

¼ cup sweet paprika

1 tablespoon brown sugar

1 tablespoon granulated sugar

2 tablespoons dried thyme

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon juniper berries, crushed and minced

1 teaspoon cayenne pepper

Directions

Combine all the ingredients in a bowl and mix well. For best results, use your fingers to fully distribute the juniper oils. This makes 1¼ cups, enough for 8 to 10 pounds of meat. Kept away from heat and light, it will last up to six months.

Red Wine Reduction

1 Bottle Red Wine

1cup onion, diced

1cup carrot, sliced

1cup leeks, sliced

1cup shallots, thinly sliced

1cup mushrooms

3 sprigs thyme

3 sprigs parsley

2 bay leaves

½ teaspoon black peppercorns

3 cloves garlic, crushed, skin on

Meat

2.5pounds Elk Short Ribs

Salt

Freshly ground black pepper

All-purpose flour

Oil

1 cup Onion, diced

½ cups Carrot, sliced 0.5 inch thick

1 ½ cups leeks, sliced 0.5 inch thick

2 Garlic cloves, smashed

2 sprigs thyme

2 bay leaves

5cups elk or beef stock

Directions

Combine all the ingredients for the red wine reduction in a large pot. Bring to a simmer over medium-high heat and allow the liquid to reduce for 45 minutes. Season the short ribs with salt and pepper and lightly dust with flour. In a heavy skillet heat the oil over high heat until it reaches the smoking point. Sear the shorts ribs on both sides until golden brown and crusty.

Set the short ribs aside. Add the vegetables, thyme and bay leaves to the reduced red wine reduction and toss. Now add the short ribs and the stock. Place the pot into a 325-degree oven for 2 hours until very tender.

Transfer the meat to a heatproof container. Strain the braising liquid through a fine sieve and pour over the short ribs. Allow this to sit overnight.

To serve, remove any solidified fat from the top of the liquid. Place the elk in a 400-degree oven with a little liquid until warmed through.

Meanwhile reduce the remaining braising liquid until it has a sauce consistency.

Spoon the sauce over the shorts ribs before serving.