Bison Short Rib Curry

Staff Writer
Bison Short Rib Curry
Jane Bruce

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. 

Ready in
2 h, 30 m
6
Servings
842
Calories Per Serving
Deliver Ingredients

Notes

Prep Time: 30 minuets Cook Time: 2 hours

Ingredients

  • 2 Teaspoons canola oil
  • 2 Pounds bison short ribs
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 3 Tablespoons minced shallots
  • 3 Tablespoons minced garlic
  • 3 Tablespoons minced ginger
  • 2 Tablespoons red curry paste
  • 1 Cup water
  • 1 Cup coconut milk
  • 1 Tablespoon sugar
  • 2 Tablespoons fish sauce
  • 4 Cups basmati rice, cooked
  • 2 Tablespoons lime juice
  • Cilantro, for garnish

Directions

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. 

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
65g
100%
Sugar
3g
N/A
Saturated Fat
31g
100%
Cholesterol
115mg
38%
Protein
26g
53%
Carbs
37g
12%
Vitamin A
5µg
1%
Vitamin B12
4µg
65%
Vitamin B6
0.7mg
33.8%
Vitamin C
5mg
8%
Vitamin E
0.4mg
2.1%
Vitamin K
2µg
2%
Calcium
51mg
5%
Fiber
1g
4%
Folate (food)
24µg
N/A
Folate equivalent (total)
123µg
31%
Folic acid
58µg
N/A
Iron
5mg
29%
Magnesium
69mg
17%
Monounsaturated
26g
N/A
Niacin (B3)
6mg
30%
Phosphorus
306mg
44%
Polyunsaturated
3g
N/A
Potassium
564mg
16%
Riboflavin (B2)
0.2mg
12.3%
Sodium
775mg
32%
Sugars, added
2g
N/A
Thiamin (B1)
0.3mg
20.5%
Zinc
6mg
38%