The perfect comfort food for fall. Treat yourself and your family to a tender, hearty bison entrée.
Ingredients:
4 pounds buffalo short ribs
2 tablespoons vegetable oil
1 can condensed beef broth
1 jar (5 oz) horseradish
1/8 teaspoon salt
Have ready when serving:
2 large red onions, sliced
Cold water
2 tbsp all-purpose flour
Sour cream – to taste
Cook bison in oil in 4-qt Dutch oven over medium heat until brown; drain. Stir
in broth, horseradish and salt. Heat to boiling, reduce heat. Cover and simmer
until tender (about 2 hours). Remove bison from broth – keep warm. Add onions,
cover and simmer until onions are tender (5 – 8 minutes).
Skim excess fat from broth. Add enough water to broth to measure 2 cups.
Shake ¼ c water and 2 tbsp flour in tightly covered container. Gradually stir
into broth. Heat to boiling, stirring constantly. Boil and stir one minute;
remove from heat. Stir in sour cream. Pour sauce & onions over ribs.
Consider serving ribs nestled on cooked pasta and drizzled with the sauce.
If necessary to refrigerate – do not exceed 48 hours.