Short ribs are the ideal cut of bison to demonstrate how tender and juicy it can actually be. This recipe sears them and serves them in a savory curry sauce to enjoy over basmati rice.
Prep Time: 30 minuets Cook Time: 2 hours
In a large Dutch oven, heat oil over medium-high heat. Pat short ribs dry and season with salt and pepper. Working in batches, sear short ribs on all sides, about 6-8 minutes. Once browned, remove ribs and place on a clean plate.
Add shallots, garlic, and ginger and sauté for 2-3 minutes. Add red curry paste, water, coconut milk, sugar, and fish sauce. Place the short ribs back into the Dutch and bring to a simmer, cover, and reduce heat to low. Cook for 2 to 2½ hours, stirring every 30 minutes, until short ribs are tender. Spoon short rib curry over basmati rice. Squeeze lime juice over curry and garnish with cilantro.