asian bison short ribs

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 11 hrs

Ready Time: 11 hrs 20 mins


• 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.