Recipe by The Bison Council
"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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bison short ribs
toasted sesame oil, or more to taste
packed brown sugar
Salt and black pepper
Hot cooked rice
Chopped fresh cilantro
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.
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.
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!
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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