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Healthy Recipes using Braised Bison Short Ribs

Braised Bison Short Ribs with Quinoa and Kale Salad

Tender braised bison short ribs served atop a nutritious quinoa and kale salad, drizzled with a zesty lemon vinaigrette.

Ingredients
  • 2 lbs braised bison short ribs
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 4 cups kale, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • Salt and pepper to taste
Instructions
  1. In a pot, bring water to a boil and cook quinoa for 15 minutes until fluffy.
  2. In a large bowl, combine cooked quinoa, kale, cherry tomatoes, and red onion.
  3. Whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad and toss well. Serve with the braised bison short ribs on top.

Spicy Braised Bison Short Ribs Tacos

Flavorful spicy braised bison short ribs served in whole grain tortillas with fresh avocado and cilantro.

Ingredients
  • 2 lbs braised bison short ribs
  • 8 whole grain tortillas
  • 1 avocado, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 tsp chili powder
  • Salt to taste
Instructions
  1. Shred the braised bison short ribs and mix with chili powder and salt.
  2. Warm the tortillas in a skillet until pliable.
  3. Assemble tacos by adding the bison, avocado slices, and cilantro. Serve with lime wedges.

Braised Bison Short Ribs with Sweet Potato Mash

Savory braised bison short ribs paired with creamy sweet potato mash for a comforting yet healthy meal.

Ingredients
  • 2 lbs braised bison short ribs
  • 2 large sweet potatoes, peeled and cubed
  • 1/4 cup almond milk
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
Instructions
  1. Boil sweet potatoes until tender, then drain and mash with almond milk, olive oil, salt, and pepper.
  2. Plate the sweet potato mash and top with the braised bison short ribs.
  3. Garnish with fresh parsley before serving.

Braised Bison Short Ribs with Roasted Brussels Sprouts

Deliciously braised bison short ribs served alongside crispy roasted Brussels sprouts for a nutrient-packed dish.

Ingredients
  • 2 lbs braised bison short ribs
  • 1 lb Brussels sprouts, halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper.
  2. Spread Brussels sprouts on a baking sheet and roast for 20-25 minutes until crispy.
  3. Serve the braised bison short ribs with the roasted Brussels sprouts on the side.

Braised Bison Short Ribs with Cauliflower Rice

Healthy braised bison short ribs served over a bed of cauliflower rice, making for a low-carb, flavorful meal.

Ingredients
  • 2 lbs braised bison short ribs
  • 1 head cauliflower, grated into rice-sized pieces
  • 2 tbsp coconut oil
  • 1/2 cup green onions, chopped
  • Salt and pepper to taste
Instructions
  1. In a skillet, heat coconut oil and sauté cauliflower rice for 5-7 minutes until tender. Season with salt and pepper.
  2. Plate the cauliflower rice and top with the braised bison short ribs.
  3. Garnish with chopped green onions before serving.

Braised Bison Short Ribs with Mushroom Risotto

Rich and creamy mushroom risotto topped with tender braised bison short ribs for an elegant and healthy dish.

Ingredients
  • 2 lbs braised bison short ribs
  • 1 cup Arborio rice
  • 4 cups low-sodium vegetable broth
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, diced
  • 1/4 cup Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a saucepan, sauté onions and mushrooms until soft. Add Arborio rice and cook for 2 minutes.
  2. Gradually add broth, stirring constantly until rice is creamy and al dente.
  3. Stir in Parmesan cheese, salt, and pepper, then serve topped with braised bison short ribs.

Braised Bison Short Ribs with Beet and Arugula Salad

A vibrant salad featuring roasted beets and peppery arugula, perfectly complemented by tender braised bison short ribs.

Ingredients
  • 2 lbs braised bison short ribs
  • 2 medium beets, roasted and sliced
  • 4 cups arugula
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine arugula, roasted beets, and feta cheese.
  2. Drizzle with balsamic vinegar and olive oil, then toss gently.
  3. Serve the salad topped with braised bison short ribs.

Braised Bison Short Ribs with Zucchini Noodles

A healthy twist on pasta, featuring braised bison short ribs served over spiralized zucchini noodles.

Ingredients
  • 2 lbs braised bison short ribs
  • 4 medium zucchinis, spiralized
  • 2 tbsp olive oil
  • 1/2 cup cherry tomatoes, halved
  • Salt and pepper to taste
  • Fresh basil for garnish
Instructions
  1. In a skillet, heat olive oil and sauté spiralized zucchini for 2-3 minutes until just tender.
  2. Add cherry tomatoes, salt, and pepper, cooking for an additional minute.
  3. Serve the zucchini noodles topped with braised bison short ribs and garnish with fresh basil.

Braised Bison Short Ribs with Mediterranean Couscous

Flavorful braised bison short ribs served over a bed of Mediterranean-style couscous with olives and herbs.

Ingredients
  • 2 lbs braised bison short ribs
  • 1 cup whole wheat couscous
  • 1 1/4 cups vegetable broth
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/4 cup parsley, chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Bring vegetable broth to a boil, add couscous, cover, and let sit for 5 minutes.
  2. Fluff couscous with a fork and mix in olives, parsley, olive oil, salt, and pepper.
  3. Serve the couscous topped with braised bison short ribs.