Korean Barbeque Short Ribs - Kosher Bison Short Ribs
These asian inspired short ribs are a tasty and unique take on bison!
5-6 pounds bone-in bison short ribs
3-5 tablespoons cooking oil of your choice
1 Asian pear, sliced thin
1 stalk lemongrass, sliced
3 inches of fresh ginger, sliced
7 green onions, roughly chopped
¼ cup gochujang
¼ cup tomato paste
2 cups red wine
4 cups bison broth (can sub beef broth)
1 ½ cups soy sauce
¼ cup sesame oil
Zest of 2 oranges + ¼ cup of fresh squeezed juice
1 tablespoon kosher fish sauce
2 tablespoons brown sugar
¼ cup toasted sesame seeds
1. Preheat the oven to 375 degrees Fahrenheit
2. In a large Dutch oven or thick-bottomed pot, heat the cooking oil over medium-high heat. Sear the short ribs on all sides, working in batches to avoid overcrowding the pan, adding more cooking oil as needed. Set the seared short ribs aside on a baking sheet.
3. Add the sliced pear, lemongrass, green onions and ginger to the pot you just removed the ribs from.
4. Add in the tomato paste and gochujang and stir to combine. Cook for approximately 1-2 minutes until it begins to caramelize.
5. Slowly add the 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 and bring to a simmer.
6. Add the short ribs back into the Dutch oven. Add more broth or water as necessary to cover them completely.
7. Place the pot, uncovered, in the preheated oven and braise for 40 minutes.
8. Reduce the heat to 300 degrees Fahrenheit and cook the ribs for another 2 ½ hours or until they are tender and falling off the bone.
9. Transfer the short ribs to another dish and loosely cover to rest.
10. To create the sauce, pour the cooking liquid through a mesh strainer into another pot. Throw out the contents of the strainer.
11. Cook the liquid in the pot over medium-high heat until reduced and slightly thickened to make a sauce. Pour over the short ribs before serving.