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.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 11h20m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
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Mohalafrik17 Mohalafrik17
[email protected]I'm not sure about this recipe. The ingredients seem a bit strange.
Malatsi Mpho
[email protected]This recipe sounds delicious. I'm going to add it to my to-cook list.
Kaiah Samuel
[email protected]I can't wait to try this recipe. It looks amazing!
Sheraz Jutt
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Haker Space
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The ribs are always tender and the sauce is delicious.
Rupnarayan sharma
[email protected]These ribs were so good, I couldn't stop eating them. The sauce was amazing and the ribs were fall-off-the-bone tender.
Jordyn salvatierra
[email protected]I'm not a big fan of Asian food, but I really enjoyed these ribs. The sauce was flavorful and the ribs were cooked perfectly.
Jamilya Kako
[email protected]This dish was a hit at my dinner party. Everyone raved about the ribs and the sauce.
Sam McCook
[email protected]I loved the flavors in this dish. The ribs were tender and the vegetables were perfectly cooked.
Hope Tsholofel
[email protected]The ribs were a bit tough, but the sauce was great.
Lwasa Shafii
[email protected]This recipe was easy to follow and the results were amazing. The ribs were so tender and flavorful, and the sauce was delicious. I would highly recommend this recipe to anyone looking for a great Asian-inspired dish.
mdismailkhan mdismailkhan
[email protected]These short ribs were fall-off-the-bone tender and packed with flavor. The Asian-inspired sauce was the perfect complement to the beef, and the vegetables were cooked to perfection. I will definitely be making this dish again!