Red Curry Bison Short Ribs with Baby Bok Choy
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.
Make Ahead Tip: Prepare through Step 2; let cool, cover and refrigerate for up to 1 day. Skim fat from the top, reheat and finish with Step 3.
Ingredient notes: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.
Tip: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores. The heat and salt level can vary widely depending on brand. Be sure to taste as you go.
Tip: Bison short ribs can be found at specialty meat markets and online. For bone-in short ribs, both English-style--a single bone with a chunk of meat attached--and flanken-style--thinner cut with 3 to 4 ribs per strip--will work for this recipe. Remove any silver skin--the tough, silvery-looking membrane lining the meat-side of the ribs--before cooking.
1 1/2 vegetable, 3 1/2 lean meat