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
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4 pounds bison short ribs

3 tablespoons all-purpose flour

1 teaspoon dry mustard

1 teaspoon salt

1/4 to 1/2 teaspoon ground black pepper

2 tablespoons canola oil

2 1/2 to 3 cups tomato sauce

3/4 cup dry red wine

1 1/2 teaspoons prepared mustard

3 tablespoons red wine vinegar

Asian Slaw:

1 (3-inch) piece ginger, finely grated

1/2 cup rice wine vinegar

1 tablespoon soy sauce

1 lime, juiced

2 tablespoons sesame oil

1 head napa cabbage, sliced thin

1 red bell pepper, julienne fine

1 yellow bell pepper, julienne fine

1 large carrot, finely grated

3 green onions, cut on the bias, all of white part and half of the green

2 tablespoons chopped cilantro leaves

2 tablespoons chopped mint leaves

1/2 teaspoon ground black pepper


  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.