Bison Short Rib Curry

Bison Short Rib Curry
4 from 1 ratings
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. 
  • 2 teaspoon canola oil
  • 2 pound bison short ribs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoon minced shallots
  • 3 tablespoon minced garlic
  • 3 tablespoon minced ginger
  • 2 tablespoon red curry paste
  • 1 cup water
  • 1 cup coconut milk
  • 1 tablespoon sugar
  • 2 tablespoon fish sauce
  • 4 cup basmati rice, cooked
  • 2 tablespoon lime juice
  • cilantro, for garnish
  1. 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.
  2. 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.