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Popular Recipes Asian Bison Short Ribs

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Asian Bison Short Ribs

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

Ingredients :

  • 2 cups chopped onions
  • 1 cup sliced carrots
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 pounds bison short ribs
  • 1 tablespoon toasted sesame oil, or more to taste
  • 1 cup beef broth
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons cornstarch
  • Salt and black pepper
  • Hot cooked rice
  • Chopped fresh cilantro

Instructions :

Prep : 20M Cook : 6M Ready in : 11H20M
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes :

  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.

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