Ribs are a great way to eat nose to tail, and they sure are tasty 🤤
Northstar Bison recently came out with bison tomahawk ribs which I of course needed to try out 🤩 They are the same muscle as the short rib, just cut in a different style!
The best way to prepare is to boil the rib, to make it tender, and then to crisp it up in the oven or air fryer with your favorite seasoning! I love a good smoked flaked sea salt and pepper!
Since the ribs are quite large, about 1 pound a rib, I typically eat half and then freeze the remainder of the meat that I then throw into my lunch noodle bowl on a busy day, almost like shredded chicken meat when I make a chicken roast!
To make this treat you need:
1 bison tomahawk rib, the only place that I have seen this at is Northstar Bison 🦬
Salt and pepper 🧂- I really love smoked flaked sea salt for a BBQ feel 😉
A large pot for boiling with salted water and Bayleaf
An oven and foil for baking after boiling
Butter or ghee for drizzling 🧈
Optional: avocado, primal ketchup or MCT Mayo for serving
Begin by trimming any excess silver skin from the rib and bring a salted pot of water to a boil.
When the water is boiling, submerge the rib and boil for 2 hour with Bayleaf.
Preheat the oven to 400°F
When the ribs are ready, remove them from the water, salt/season them to taste and wrap them in foil. Bake for 2-3 hours until they fall off of the bone 🦴
Enjoy with butter and avocado 🥑 it’s very succulent and juicy since the connective tissue has rendered 😍