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Red Curry Bison Short Ribs with Baby Bok Choy

March/April 2009

Your rating: None Average: 4.1 (9 votes)

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.


Red Curry Bison Short Ribs with Baby Bok Choy

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