Asian Style Sticky Bison Short Ribs

Name: Asian Style Sticky Bison Short Ribs
Prep time: 15 min
Cook time: 1 h 18 min
Total time: 1 h 33 min
Yield: 4
Cuisine: Asian
Ingredients: 3 lbs. Bison Short Ribs cut into sections; 2 tsp each: garlic powder, onion powder &amp; ground ginger; 1 tsp each paprika, black pepper, salt; ½ cup soy sauce; ½ cup beef or chicken broth; 1/4 cup packed brown sugar; 1 tbsp rice vinegar; 1 tbsp Sesame Oil; 1 small shallot minced; 1 tsp minced ginger, fresh or 1/2 tsp ground ginger; 1 tsp minced or pressed garlic, fresh or 1/2 tsp garlic powder; 1 tsp sweet chilli garlic sauce, found in the Asian aisle of your grocery store; 2 tbsp cornstarch; 1 tsp sesame seeds; 2 tbsp chopped green onions; 1tsp chili flakes (optional)

Mar 13, 2024Courtney Johnston

Asian Style Sticky Bison Short Ribs

Rated 4.5 stars by 2 users

Cuisine

Asian

Author:

Courtney Johnston

Servings

Prep Time

15 minutes

Cook Time

1 hour 30 minutes

This fusion dish seamlessly blends the robust taste of bison with the aromatic spices and sauces that define the culinary landscape of Asia—all achieved with the convenience of your Instant Pot.

Whether you're a seasoned cook or just looking for an easy and impressive meal, these Instant Pot Asian Sticky Bison Short Ribs deliver a tasty experience. With minimal effort, you'll enjoy the deliciousness of Asia right at your table. Let's get cooking!

Image of Asian Style Sticky Bison Short Ribs

Ingredients

3 lbs. Bison Short Ribs cut into sections
2 tsp each: garlic powder, onion powder & ground ginger
1 tsp each paprika, black pepper, salt

For the Sauce:

½ cup soy sauce
½ cup beef or chicken broth
1/4 cup packed brown sugar
1 tbsp rice vinegar
1 tbsp Sesame Oil
1 small shallot minced
1 tsp minced ginger, fresh or 1/2 tsp ground ginger
1 tsp minced or pressed garlic, fresh or 1/2 tsp garlic powder
1 tsp sweet chilli garlic sauce, found in the Asian aisle of your grocery store
2 tbsp cornstarch

For the Garnish

1 tsp sesame seeds
2 tbsp chopped green onions
1tsp chili flakes (optional)

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Directions

Place the rack into the insert of your pressure cooker and pour in 1 cup of water and 1 tbsp of Apple Cider Vinegar. Turn it on to saute (low) and let it heat, this will speed up the process of getting the pot up to temperature when you are ready to cook.
Cut the ribs into sections by cutting between the bones and gather all ingredients for the rub and the sauce.
Combine all dry rub spices and rub this mixture all over the ribs. You can do this part a few hours in advance and let the ribs sit in the fridge.
Heat fat or oil in a heavy bottom skillet over medium-high heat, sear the ribs on each side
Place the seared bison ribs on the rack, so that they are above the water underneath.
Put the lid on, make sure the valve is in the sealed position, then cook on Manual HIGH Pressure for 60 minutes.
Let the pressure naturally release for 10 minutes (do not open the valve for 10 minutes after the 60 minute cook time is over). Once it's released naturally for 10 minutes, finish with a quick release (open the valve).
Meanwhile combine the ingredients for the sauce in a small saucepan over medium heat, whisking until smooth and thickened, about 3-5 minutes.
Turn the broiler on in your oven and place the beef short ribs on a foil or parchment-lined baking sheet. Brush the sauce generously on all sides of the ribs and then broil for 1 to 2 minutes on each side, until the sauce becomes glossy and sticky. Garnish with the sesame seeds, chili flakes and green onions if desired.
These ribs pair well with white rice and garlic and ginger sauteed veggies.
Enjoy!

Recipe Video

Recipe Note

NOTE: If you don’t have an instant pot, you can cook the short ribs in a slow cooker for 6-8 hrs on low, and then sauce and broil them as outlined in the recipe above.

Asian Style Sticky Bison Short Ribs