Bison Short Rib Curry
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.
- 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
- 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.
