Bison Short Rib Curry

Name: Bison Short Rib Curry
Ingredients: 2 teaspoon canola oil; 2 pound bison short ribs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoon minced shallots; 3 tablespoon minced garlic; 3 tablespoon minced ginger; 2 tablespoon red curry paste; 1 cup water; 1 cup coconut milk; 1 tablespoon sugar; 2 tablespoon fish sauce; 4 cup basmati rice, cooked; 2 tablespoon lime juice; cilantro, for garnish

Emily Jacobs|Sept. 18, 2013 4:27 pm EST

4 (1 ratings)

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Short ribs are the ideal cut of bison to demonstrate how tender and juicy it can actually be. This recipe sears them and serves them in a savory curry sauce to enjoy over basmati rice.

Servings

6

Ingredients

2 teaspoon canola oil
2 pound bison short ribs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon minced shallots
3 tablespoon minced garlic
3 tablespoon minced ginger
2 tablespoon red curry paste
1 cup water
1 cup coconut milk
1 tablespoon sugar
2 tablespoon fish sauce
4 cup basmati rice, cooked
2 tablespoon lime juice
cilantro, for garnish

Directions

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 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.