Butterfat, milk solids, and long cooking times

Brandon_Byrd_40557

I'll soon be cooking some buffalo short ribs, and I'm thinking that coffee butter would be a brilliant pairing with the sweetness of buffalo meat. Rather than just brushing some on at the end, I'd like to cook the buffalo with some coffee infused fat in the bag. I understand that butter develops off flavors over long cooking times, but is the same thing true of ghee? From the armchair, I'd wager that ghee will work fine since I'm guessing that the milk solids are what go funky after a few hours. Since ghee is pure butterfat, it should be good, right? If I'm wrong, I suppose coffee infused virgin coconut oil would be a tasty substitution.

grant

@ Brandon Byrd - I think clarified butter/ ghee would work fine. Especially if you add some coffee. I have done several long cooking times with meats and coffee and you need to use whole beans. The infusion is a much more gently one. Even better is to make the coffee butter then cook the meat in that. The milk solids should don't be a problem in any time frame that the meat is cooking.

Cheers