Savory Bison Short Ribs

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.