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bison-short-rib-curry
June 19, 2017

Bison Short Rib Curry

By culinary@highplainsbison.com
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High Plains Bison
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Bison Short Rib Curry

Short ribs are the ideal cut of bison to demonstrate how tender and juicy it can actually be. This recipe sears them and pairs them with a savory curry sauce to enjoy over Basmati rice.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins

Ingredients

  • 2 lb bison short ribs
  • 2 tsp canola oil
  • ½ tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp shallots, minced
  • 3 tbsp garlic, minced
  • 3 tbsp ginger,minced
  • 2 tbsp red curry paste
  • 1 cup water
  • 1 cup coconut milk
  • 1 tbsp sugar
  • 2 tbsp fish sauce
  • 4 cup basmati rice, cooked
  • 2 tbsp lime juice
  • Cilantro, for garnish

Instructions

  • 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.
  • 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 oven, 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.
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