BRAISED BISON SHORT RIBS WITH ASIAN SLAW
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- NOT ROBERT'S RECIPE DO NOT POST!!!;
- Ribs:
- Preheat oven to 275 degrees F.
- Cut away any membrane and fat from the meat side of the ribs. The thin connective membrane on the bone side of the ribs can be left intact. Cut ribs into 3 to 4-inch sections. Combine flour, dry mustard, salt and pepper in a large plastic or paper bag. Add ribs and shake to coat. Put the canola oil in a large saucepan and over medium-high heat, brown coated ribs on all sides. Transfer browned ribs to a 4 to 6 quart Dutch oven. Blend remaining ingredients in a medium-size bowl. Pour over ribs, cover and cook in oven for 3 hours. Remove from oven.
- Asian Slaw:
- In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, and oil. In a large bowl, combine all the other ingredients, add the dressing and toss to coat the slaw.
- Serve ribs with slaw.
ASIAN BISON SHORT RIBS
Sesame oil, soy sauce, orange juice, and cayenne pepper enhance the flavor of these rich bison ribs cooked long and slow with vegetables.
Provided by The Bison Council
Categories The Bison Council
Time 11h20m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 32.5 g, Cholesterol 110.4 mg, Fat 28.7 g, Fiber 2.1 g, Protein 29.7 g, SaturatedFat 12.7 g, Sodium 1054.4 mg, Sugar 11.8 g
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