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20 minute dinner recipes

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Red Curry Bison Short Ribs with Baby Bok Choy

http://www.eatingwell.com/recipes/red_curry_bison_short_ribs_with_baby_bok_choy.html

From EatingWell:  March/April 2009

Thai red curry paste, garlic, ginger, cilantro and fish sauce flavor the coconut-infused broth for these braised bison short ribs. A tough cut of meat, the short ribs become meltingly tender when cooked slowly over low heat. Bison short ribs, unlike beef short ribs, are quite lean and therefore can be enjoyed as part of a healthy diet. If you have time, prepare this dish through Step 2 a day ahead—the flavor of the sauce and tenderness of the meat get even better overnight. Serve with bowls of jasmine rice.

6 servings | Active Time: 45 minutes | Total Time: 3 hours

Ingredients

Preparation

  1. Place curry paste to taste, garlic, ginger, cilantro stems, scallions and water in a blender or food processor. Blend or process to form a loose paste. Add more water if the mixture is too dense to blend.
  2. Heat oil in a large pot or Dutch oven over medium heat. Add ribs and brown on all sides, 6 to 8 minutes total. Stir in the curry mixture, onion, broth, fish sauce and 2 tablespoons lime juice. Bring to a simmer. Cover, reduce heat to maintain a simmer, and cook, turning the ribs every 30 minutes, until the meat is very tender when pierced with a fork, 2 to 2 1/2 hours.
  3. Transfer the ribs to a plate; cover and keep warm. Add tomatoes and coconut milk (if using) to the broth; bring to a simmer. Add bok choy; cover and cook until the bok choy bases can be pierced with a fork, 10 to 20 minutes, depending on the size. Season with pepper and more lime juice, if desired. Serve topped with cilantro leaves.

Nutrition

Per serving : 211 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 79 mg Cholesterol; 12 g Carbohydrates; 31 g Protein; 3 g Fiber; 759 mg Sodium; 781 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 1/2 lean meat

Tips & Notes