4 pounds buffalo short ribs
2 T vegetable oil
1 can condensed beef broth
1 jar (5 oz) horseradish
1/8 t salt

Put Savory Bison Short Ribs on the menu this week for a winning family dinner. Served on top of a bed of pasta with extra sauce, we’re pretty sure no one will complain when you call them to the table!

Have ready when serving
2 large red onions, sliced
Cold water
2 T all-purpose flour
Sour cream – to taste


  1. Cook bison in oil in 4-qt Dutch oven over medium heat until brown; drain.
  2. Stir in broth, horseradish and salt. Heat to boiling, reduce heat.
  3. Cover and simmer until tender (about 2 hours).
  4. Remove bison from broth – keep warm.
  5. Add onions, cover and simmer until onions are tender (5 – 8 minutes).
  6. Skim excess fat from broth. Add enough water to broth to measure 2 cups.
  7. Shake ¼ C water and 2 T flour in tightly covered container. Gradually stir into broth.
  8. Heat to boiling, stirring constantly. Boil and stir one minute; remove from heat.
  9. 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.