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Asian Bison Short Ribs

The Bison Council

"Sesame oil, soy sauce, orange juice, and cayenne pepper enhance the flavor of these rich bison ribs cooked long and slow with vegetables."
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11 h 20 m servings
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.

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Read all reviews 5
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WOW! Having never tried bison, I was very excited to prepare this recipe. A little prep work, then it cooks in the slow cooker all day? Sold! The flavor was mild, and the ribs were extremely...

Loved it! The meat were falling off the bones when it was done! I added some red baby potatoes and it turned out great! Will definitely make it again!

We enjoyed this, but I think it would have been better with a more flavorful seasoning mix in with the flour. That being said, very impressed with the bison itself! Lean, tender, and flavorful...

I used boneless beef short ribs, not bison, however I really enjoyed this recipe. It's my first time officially "braising". My only other differences were that I used chicken broth, and for the ...

Need amount for the ginger. I added 3/4 teaspoon. But wasnt sure. Great great recpie