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

1. 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 for about 6-8 minutes. Once browned, remove the ribs and place them on a clean plate.

2. 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.