Bison Ribs with Green Garlic Bulb Salsa Verde and Celery Root Apple Slaw

Ingredients for the Ribs:

1 bison beef rib rack (7-8 rib bones)
1 tablespoon fresh thyme (finely chopped)
2 tablespoons fresh rosemary (finely chopped)
1 teaspoon garlic (finely chopped)
1/4 cup dijon mustard
1/4 cup ketchup
1 teaspoon red pepper flakes
2 lemons zest
1/4 cup fish sauce
1 cup Worcestershire sauce
2 tablespoon brown sugar
1/4 teaspoon kosher salt
1 cup grapeseed oil

Ingredients for the Green Garlic Salsa:

4 bulbs green garlic (bulbs and stems finely chopped)
3 garlic stems
1 shallot (finely chopped)
2 teaspoons grapeseed oil
4 anchovy fillets (finely chopped)
1 lemon (juiced)
2 teaspoons red pepper flakes
1 cup flat leaf parsley (finely chopped)1/4 cup mint (finely chopped)
1/2 teaspoon kosher salt
1 1/2 cup extra virgin olive oil

Ingredients for the Apple Radish Cole Slaw

1 pound napa or regular cabbage (finely shredded)
1 green apple (cut into matchstick pieces)
4 ounces breakfast radish, watermelon radish, or a mixture of the two (cut into matchstick pieces)
1/2 cup mayonnaise
1 tablespoon granulated sugar
1 tablespoon honey
1 tablespoon apple cider vinegar
1/2 teaspoon black pepper
1 teaspoon kosher salt

Instructions for the Ribs:

Step 1

Preheat Convection Steam Oven to 250°F convection roast with steam assist on low.

Step 2

Place grapeseed oil, thyme, rosemary, garlic, dijon mustard, ketchup, red pepper flakes, lemon zest, fish sauce, Worcestershire sauce, brown sugar, and kosher salt in a bowl, mix with a whisk.

Step 3

Reserve 1/2 cup of marinade in a separate small bowl, cover and refrigerate. This will be used to baste ribs in the last 10-15 minutes of cooking time.

Step 4

Place ribs in a shallow container large enough to hold the ribs. Add the remainder of the marinade to ribs, place ribs on solid steam pan, place steam pan on rack level 2, cook for 1 1/2 hours. Then ensure you refill the water tank with water and cook for another 1 1/2 hours.

Step 5

After 2 1/2 hours, baste ribs with 1/2 of the reserved marinade, close door and cook for 15 minutes. After 15 minutes open steam oven door and baste one more time with the remainder of the marinade, cook for another 15 minutes.

Instructions for the Green Garlic Salsa Verde

Step 1

Preheat Wall Oven to 425°F convection bake.

Step 2

Place the chopped green garlic, chopped shallot, and grapeseed oil on a sheet pan and mix until everything is well coated with oil.

Step 3

Place pan in preheated Wall Oven on rack position 4. Bake for 8 minutes. Mix with a spoon and bake for another 2 minutes. Remove from oven, let the mix cool down to room temperature, then place in the refrigerator for at least 45 minutes or until mix completely cool.

Step 4

In a food processor, add chopped anchovies, juiced lemon, red pepper flakes, chopped mint, kosher salt, cooled off green garlic/shallot mix and process on high. Slowly drizzle in olive oil until everything is well incorporated. Leave at room temperature for at least 30 minutes before serving.

Instructions for the Cole Slaw

Step 1

Place mayonnaise, white sugar, honey, apple cider vinegar, black pepper, kosher salt in a bowl and mix thoroughly with whisk.

Step 2

Add cabbage, apples, and radish to cole slaw dressing and mix.

Plating:

Serve 1-2 ribs per person, drizzle ribs with sauce, with a spoonful of cole slaw, sauce on the side, and optional slice of watermelon to cleanse the pallet. Chef’s Suggestion: If you would like to make this into a meal, double the recipe for 3-4 ribs per person. If doubling the recipe change the cooking mode to convection heat with steam assist low using the same temperature guidelines.