1 rating

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
Calories Per Serving


Prep Time: 30 minuets Cook Time: 2 hours


  • 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


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.