Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Sesame oil, soy sauce, orange juice, and cayenne pepper enhance the flavor of these rich bison ribs cooked long and slow with vegetables.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts

530 calories; protein 29.7g; carbohydrates 32.5g; fat 28.7g; cholesterol 110.4mg; sodium 1054.4mg. Full Nutrition