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!
You can get yours at a discount if you use my referral code and you can always check out my guide to beef and bison here 🦬
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!
I also love to eat this for dinner with my favorite vegetable sides such as this carrot and pepper sauté, cauliflower steak or grilled rainbow veggies 🥦
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
To make:
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 😍
