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.

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...


  • 2 teaspoons red curry paste(see Note), or more to taste
  • 3 cloves garlic, peeled
  • 3 tablespoons peeled fresh ginger
  • 1/2 cup coarsely chopped cilantro stems plus 1/2 cup chopped cilantro leaves, divided
  • 6 scallions, coarsely chopped
  • 1/2 cup water
  • 2 teaspoons canola oil
  • 3 pounds bone-in bison short ribsor 2 pounds boneless (see Note), trimmed
  • 2 cups thinly sliced red onion
  • 1 1/2 cups reduced-sodium chicken broth
  • 3 tablespoons fish sauce(see Note)
  • 2 tablespoons lime juice, or more to taste
  • 3 ripe tomatoes, seeded and diced
  • 1 cup “lite” coconut milk(optional)
  • 6 baby bok choy, cut in half, or 3 regular bok choy, cut into quarters
  • Freshly ground pepperto taste

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