Recipe: Korean BBQ Style Slow Braised Bison Short Ribs
Bison short ribs are definitely a team favorite at Beck & Bulow. They become so tender, flavorful and delicious when they’re cooked low and slow, falling right off the bone. This recipe uses Korean BBQ style ingredients to give these slow-braised short ribs a delicious flavor profile. These are a great item to make for a gathering or celebration, or just to have leftovers later, because they’re just as good when they’re reheated. My mouth is watering even writing this, and I think I’ll have to make some short ribs sometime this week.
Our Bison Are Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime.
By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
If You Like Beef, You’re Going To Love Bison
If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.
- 3-5 tablespoons bison tallow
- 5-6 pounds bone-in bison short ribs
- 1 Asian pear, sliced thin
- 1 stalk lemongrass, sliced
- Three inches of fresh ginger, sliced
- 7 green onions, roughly chopped
- ¼ cup gochujang
- ¼ cup tomato paste
- 2 cups red wine
- 4 cups bison bone broth
- 1 ½ cups soy sauce or coconut aminos
- ¼ cup sesame oil
- Zest of 2 oranges + ¼ cup of fresh squeezed juice
- 1 tablespoon fish sauce
- 2 tablespoons coconut sugar or brown sugar
- ¼ cup toasted sesame seeds
- Preheat the oven to 375 degrees Fahrenheit.
- In a large Dutch oven or thick-bottomed pot, heat the bison tallow over medium-high heat. Sear the short ribs on all sides, working in batches. Add more bison tallow as necessary. Set the seared short ribs aside on a baking sheet.
- Add the sliced pear, lemongrass, green onions and ginger to the pot. Add in the tomato paste and gochujang and stir to combine. Cook for approximately 1-2 minutes until it begins to caramelize. Add the bison bone broth, red wine, soy sauce, sesame oil, orange juice, orange zest, fish sauce, sugar, and sesame seeds to the pot along with three cups of water. Stir to combine. Bring to a simmer. Add the short ribs back into the Dutch oven. Add more bone broth or water as necessary to cover them completely.
- Place the pot in the preheated oven and braise for 40 minutes.
- Reduce the heat to 300 degrees Fahrenheit. Cook the ribs for another 2 ½ hours or until they are tender and falling off the bone.
- When finished cooking, transfer to short ribs to another dish and loosely cover to rest. Pour the cooking liquid through a mesh strainer into another pot. Cook and reduce over medium-high heat until slightly thickened to make a sauce. Pour over the short ribs before serving.
Our Friendly & Knowledgeable Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.