Bison Council

Bison Recipes

Bison Short Rib Curry

Short ribs are the ideal cut of bison to demonstrate how tender and juicy it can actually be. This recipe sears them and pairs them with a savory curry sauce to enjoy over basmati rice.

Bison Short Rib Curry
Prep Time:
30 Minutes
Cook Time:
2 Hours


  • 2 tsp. canola oil
  • 2 lbs. bison short ribs
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 tbsp. minced shallots
  • 3 tbsp. minced garlic
  • 3 tbsp. minced ginger
  • 2 tbsp. red curry paste
  • 1 cup water
  • 1 cup coconut milk
  • 1 tbsp. sugar
  • 2 tbsp. fish sauce
  • 4 cups basmati rice, cooked
  • 2 tbsp. lime juice
  • Cilantro, for garnish


  1. In a large Dutch oven, heat oil over medium-high heat. Pat short ribs dry, and season with salt and pepper. Working in batches, sear short ribs on all sides, about 6-8 minutes. Once browned, remove ribs and place on a clean plate.
  2. Add shallots, garlic, and ginger, and sauté for 2-3 minutes. Add red curry paste, water, coconut milk, sugar, and fish sauce. Place the short ribs back into the Dutch oven, and bring to a simmer, cover, and reduce heat to low. Cook for 2 to 2½ hours, stirring every 30 minutes, until short ribs are tender. Spoon short rib curry over basmati rice. Squeeze lime juice over curry and garnish with cilantro.