Asian Bison Short Ribs Recipe -
Asian Bison Short Ribs Recipe
  • READY IN 11+ hrs

Asian Bison Short Ribs

Recipe by  

"Sesame oil, soy sauce, orange juice, and cayenne pepper enhance the flavor of these rich bison ribs cooked long and slow with vegetables."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    11 hrs

    11 hrs 20 mins


  1. Place onions and carrots in a 5- to 6-quart slow cooker. Combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a large resealable plastic bag. Trim fat from bison short ribs. If needed, cut into single rib portions. Pat dry with paper towels. Add bison short ribs, a few at a time, to the plastic bag, shaking to coat.
  2. Heat oil over medium-high heat in a very large skillet. Cook bison short ribs, half at a time, in hot oil until brown on all sides, adding more oil if necessary. Place in slow cooker on top of vegetables.
  3. Combine broth, orange juice, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a medium bowl. Pour over bison short ribs and vegetables in slow cooker.
  4. Cover and cook on low for 11 to 12 hours or on high or 5-1/2 to 6 hours. Use a slotted spoon to transfer bison short ribs and vegetables to a serving platter; reserve cooking liquid. Cover bison short ribs and vegetables with foil to keep warm.
  5. For sauce, skim fat from cooking liquid; measure 3 cups of the liquid. Discard the remaining liquid. Combine the 3 cups cooking liquid and cornstarch in a medium saucepan. Cook and stir over medium-high heat until slightly thickened and bubbly. Cook and stir for 2 more minutes. Season to taste with additional salt and black pepper. Serve with rice and sprinkle with cilantro.
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  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.

Reviews More Reviews

Sep 08, 2013

WOW! Having never tried bison, I was very excited to prepare this recipe. A little prep work, then it cooks in the slow cooker all day? Sold! The flavor was mild, and the ribs were extremely tender. Ginger was left off of the ingredient list, so I added 2 tsp of freshly grated ginger, and I wish I had added more. The vegetables were wonderful too, and next time I'll add more carrots. My family devoured this meal, and it will be perfect for company. I'll definitely make it again! Bison is very lean, and very good. Thanks for such a terrific recipe.

Jan 04, 2015

I used boneless beef short ribs, not bison, however I really enjoyed this recipe. It's my first time officially "braising". My only other differences were that I used chicken broth, and for the rice, I boiled it in chicken broth and some butter. I served it with asparagus and butternut squash as well.


4 Ratings

Nov 19, 2014

Loved it! The meat were falling off the bones when it was done! I added some red baby potatoes and it turned out great! Will definitely make it again!

Sep 15, 2013

We enjoyed this, but I think it would have been better with a more flavorful seasoning mix in with the flour. That being said, very impressed with the bison itself! Lean, tender, and flavorful. I'll definitely be trying out more recipes with it in the future!


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