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Healthy Recipes using Salted Bison Short Ribs

Bison Short Ribs with Quinoa and Roasted Vegetables

Tender salted bison short ribs paired with nutritious quinoa and a medley of roasted seasonal vegetables for a wholesome meal.

Ingredients
  • 2 lbs salted bison short ribs
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced zucchini, bell pepper, and red onion with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes.
  3. In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until fluffy.
  4. In a skillet, sear the salted bison short ribs on all sides until browned, then transfer to the oven and cook for 2-3 hours until tender.
  5. Serve the bison short ribs over a bed of quinoa, topped with roasted vegetables and garnished with fresh parsley.

Spicy Bison Short Ribs Tacos with Avocado Salsa

Flavorful bison short ribs seasoned with spices, served in corn tortillas and topped with a fresh avocado salsa.

Ingredients
  • 2 lbs salted bison short ribs
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 8 corn tortillas
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/4 red onion, finely chopped
  • Juice of 1 lime
  • Salt to taste
Instructions
  1. Rub the bison short ribs with chili powder, cumin, smoked paprika, and salt, then slow-cook them in a crockpot for 6-8 hours.
  2. In a bowl, combine diced avocado, tomato, red onion, lime juice, and salt to make the salsa.
  3. Once the ribs are tender, shred the meat and serve in warmed corn tortillas, topped with avocado salsa.

Bison Short Ribs with Sweet Potato Mash

Savory bison short ribs served alongside creamy sweet potato mash for a comforting yet healthy dish.

Ingredients
  • 2 lbs salted bison short ribs
  • 4 medium sweet potatoes, peeled and cubed
  • 2 tablespoons Greek yogurt
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  • Fresh chives for garnish
Instructions
  1. Cook the bison short ribs in a slow cooker with a bit of water on low for 6-8 hours until tender.
  2. Boil sweet potatoes in salted water until soft, then drain and mash with Greek yogurt, maple syrup, salt, and pepper.
  3. Serve the bison short ribs over the sweet potato mash, garnished with fresh chives.

Bison Short Ribs Stir-Fry with Broccoli and Carrots

Quick and healthy stir-fry featuring tender bison short ribs, vibrant broccoli, and carrots, tossed in a light soy sauce.

Ingredients
  • 2 lbs salted bison short ribs, thinly sliced
  • 2 cups broccoli florets
  • 2 carrots, julienned
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • Cooked brown rice for serving
Instructions
  1. Heat sesame oil in a large skillet and sauté garlic and ginger until fragrant.
  2. Add the sliced bison short ribs and cook until browned, then add broccoli and carrots, stirring until vegetables are tender.
  3. Drizzle with soy sauce, toss to combine, and serve over cooked brown rice.

Bison Short Ribs with Cauliflower Rice

A low-carb alternative featuring succulent bison short ribs served over fluffy cauliflower rice, infused with herbs.

Ingredients
  • 2 lbs salted bison short ribs
  • 1 head of cauliflower, grated into rice-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
Instructions
  1. Slow-cook the bison short ribs until tender, about 6-8 hours.
  2. In a skillet, heat olive oil and sauté grated cauliflower with garlic powder, onion powder, salt, and pepper for 5-7 minutes.
  3. Serve the bison short ribs over cauliflower rice, garnished with fresh cilantro.

Bison Short Ribs with Apple Cider Glaze

Delicious bison short ribs glazed with a tangy apple cider reduction, served with a side of sautéed greens.

Ingredients
  • 2 lbs salted bison short ribs
  • 1 cup apple cider
  • 2 cups kale, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon thyme
Instructions
  1. Slow-cook the bison short ribs until tender, about 6-8 hours.
  2. In a saucepan, reduce apple cider over medium heat until thickened, then stir in thyme, salt, and pepper.
  3. Sauté kale in olive oil until wilted, then serve the bison short ribs drizzled with apple cider glaze alongside the greens.

Bison Short Ribs with Lentil Salad

Nutritious lentil salad paired with flavorful bison short ribs, creating a balanced and hearty meal.

Ingredients
  • 2 lbs salted bison short ribs
  • 1 cup green lentils, rinsed
  • 2 cups vegetable broth
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Cook the bison short ribs in a slow cooker until tender, about 6-8 hours.
  2. In a pot, combine lentils and vegetable broth, bring to a boil, then simmer until tender, about 20-25 minutes.
  3. Mix cooked lentils with cucumber, red onion, olive oil, lemon juice, salt, and pepper, and serve alongside the bison short ribs.

Bison Short Ribs with Mediterranean Chickpea Salad

Savory bison short ribs served with a refreshing Mediterranean chickpea salad, rich in protein and flavor.

Ingredients
  • 2 lbs salted bison short ribs
  • 1 can chickpeas, drained and rinsed
  • 1/2 cucumber, diced
  • 1/2 red onion, diced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Slow-cook the bison short ribs until tender, about 6-8 hours.
  2. In a bowl, combine chickpeas, cucumber, red onion, feta, olive oil, lemon juice, salt, and pepper to make the salad.
  3. Serve the bison short ribs alongside the Mediterranean chickpea salad.

Bison Short Ribs with Spaghetti Squash

Hearty bison short ribs served over roasted spaghetti squash for a low-carb, nutrient-dense meal.

Ingredients
  • 2 lbs salted bison short ribs
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish
Instructions
  1. Slow-cook the bison short ribs until tender, about 6-8 hours.
  2. Halve the spaghetti squash, drizzle with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 30-40 minutes until tender.
  3. Scrape the squash into strands, serve topped with bison short ribs, and garnish with fresh basil.