Asian Style Sticky Bison Short Ribs

Mar 13, 2024Courtney Johnston
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Welcome to a flavorful fusion with our Asian Style Sticky Bison Short Ribs recipe for the Instant Pot. This dish combines the rich tenderness of bison short ribs with the bold flavors of Asian cuisine. We'll show you how to cook Bison Short Ribs without all the fuss.

Imagine tender bison short ribs, slow-cooked to perfection in a fraction of the time compared to braising in the oven, then glazed in a sticky, flavorful sauce that marries the sweet, salty, and umami notes characteristic of Asian cuisine.

Asian Style Sticky Bison Short Ribs

Courtney Johnston

Servings

4

Prep Time

15 minutes

Cook Time

1.30 hours

Cuisine

Asian

Category

Buffalo

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!

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

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  • 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

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  • 1 tsp sesame seeds

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

Directions

  1. 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.

  2. Cut the ribs into sections by cutting between the bones and gather all ingredients for the rub and the sauce.

  3. 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.

  4. Heat fat or oil in a heavy bottom skillet over medium-high heat, sear the ribs on each side

  5. Place the seared bison ribs on the rack, so that they are above the water underneath.

  6. Put the lid on, make sure the valve is in the sealed position, then cook on Manual HIGH Pressure for 60  minutes.
  7. 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).

  8. Meanwhile combine the ingredients for the sauce in a small saucepan over medium heat, whisking until smooth and thickened, about 3-5  minutes.

  9. 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.
  10. These ribs pair well with white rice and garlic and ginger sauteed veggies.

  11. Enjoy!

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