Recipe courtesy of Robert Irvine

Braised Bison Short Ribs with Asian Slaw

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  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 30 min
  • Cook: 3 hr
  • Yield: 4 servings


Asian Slaw:


  1. Ribs:
  2. Preheat oven to 275 degrees F.
  3. 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.
  4. Asian Slaw:
  5. 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.
  6. Serve ribs with slaw.