Asian Bison Short Ribs

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups chopped onions
• 1 cup sliced carrots
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 pounds bison short ribs
• 1 tablespoon toasted sesame oil, or more to taste
• 1 cup beef broth
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 3 tablespoons packed brown sugar
• 4 cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• Salt and black pepper
• Hot cooked rice
• Chopped fresh cilantro

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chopped onions and sliced carrots in the bottom of a 6-quart slow cooker to form a bed for the ribs.

2. In a shallow dish, mix the flour, salt and black pepper. Pat the bison short ribs dry, then dredge them in the flour mixture and shake off the excess.

3. Heat part of the toasted sesame oil in a large skillet over medium-high heat. Brown the ribs in batches, about 3 minutes per side, and transfer them to the slow cooker.

4. Whisk the beef broth, orange juice, soy sauce, brown sugar, minced garlic, cayenne pepper and the remaining sesame oil. Pour over the ribs in the slow cooker.

5. Add a splash of water to the hot skillet, scrape up the browned bits, and pour this liquid into the slow cooker.

6. Cover and cook on low for about 11 hours, until the ribs are very tender and an internal temperature of at least 145°F (63°C) is reached in the thickest part.

7. Transfer the ribs to a plate and cover loosely. Let them rest for 3 minutes. Skim excess fat from the cooking liquid and pour it into a saucepan over medium heat.

8. Stir the cornstarch with a splash of water to make a smooth slurry. Whisk it into the simmering liquid and cook 2 minutes until thickened. Season with salt and black pepper to taste.

9. Return the ribs to the sauce and warm them through for about 5 minutes. Serve over hot cooked rice, spooned with sauce and topped with chopped cilantro.